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Ingredients
- CHICKS
- 1 (8-oz.) can refrigerated crescent rolls
- 1 (12-oz.) package mini smoked chicken-and-apple sausages (24 links)
- 1 egg yolk, lightly beaten
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon poppy seeds (optional)
- 1 tablespoon fennel seeds (optional)
- SPICY MUSTARD SAUCE
- 1/2 cup honey mustard
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon dried crushed red pepper
- 1 teaspoon freshly ground black pepper
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 375°. Unroll crescent rolls; separate into triangles. Cut each triangle into 3 long triangles.
2. Place 1 sausage link on wide end of each triangle; roll up triangles around sausages, starting at wide end. Place, point sides down, on a parchment paper-lined baking sheet.
3. Brush rolls with egg yolk. If desired, stir together sesame seeds and next 2 ingredients, and sprinkle over rolls.
4. Bake at 375° for 14 to 15 minutes or until golden brown. Serve with Spicy Mustard Sauce.
Note: We tested with Aidells Chicken & Apple Sausage Minis.
SPICY MUSTARD SAUCE
Preparation
Stir together honey mustard, olive oil, vinegar, dried crushed red pepper, and freshly ground black pepper. Serve immediately, or cover and chill up to 12 hours.
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