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<\/p>\nSausage Rolls with Hot Pepper Jelly<\/p>\n
<\/p>\n
8 ounces Crescent Dough Sheet<\/p>\n
12 ounces sausage links (not breakfast sausage)<\/p>\n
\u00c2\u00bc cup hot pepper jelly<\/p>\n
2 tablespoons whole-grain mustard<\/p>\n
<\/p>\n
Preheat oven to 375\u00c2\u00b0F. Spray a 24 mini-muffin tin with cooking spray. (You might need to use 2 muffin tins.) On a clean work surface, lay the Crescent Dough Sheet flat then cut it in half lengthwise. Cut each half into \u00c2\u00be\u00e2\u20ac\u009d strips. Cut the sausage links into 1\u00e2\u20ac\u009d pieces. Roll each sausage piece with one strip of dough along the edge. Stretch the dough gently as you roll the sausage.<\/p>\n
Place one rolled sausage in each muffin cup, sausage side up. Place a small dollop of hot pepper jelly and a small dollop of mustard on the top of each sausage roll. Bake in at 375\u00c2\u00b0F, 12-15 minutes or until golden and bubbly. Transfer to a cooling rack 5 minutes then place on a serving tray. Serve hot. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Sausage Rolls with Hot Pepper Jelly 8 ounces Crescent Dough Sheet 12 ounces sausage links (not breakfast sausage) \u00c2\u00bc cup hot pepper jelly 2 tablespoons whole-grain mustard Preheat oven to 375\u00c2\u00b0F. Spray a 24 mini-muffin tin with cooking spray. (You might need to use 2 muffin tins.) On a clean work surface, lay the Crescent Dough Sheet flat then cut it in half lengthwise. Cut each half into \u00c2\u00be\u00e2\u20ac\u009d strips. Cut the sausage links into 1\u00e2\u20ac\u009d pieces. Roll each…<\/p>\n