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Halloweenies with Mustard Dip

Halloweenies with Mustard Dip
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Wrap up snacks with these smoked mini-sausage treats, wound up in strips of refrigerated flaky dough.

Prep Time:
20 Min
Total Time:
40 Min
Makes:
44 servings
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INGREDIENTS
1can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
44cocktail-size smoked link sausages (from a 1-lb package)
1/2cup creamy Dijon mustard
1tablespoon dried oregano leaves
DIRECTIONS
1.Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper.
2.On work surface, roll dough sheet out to 14x11-inch rectangle. Cut vertically to make two 11x7-inch rectangles. Cut crosswise into total of 44 (7x1/2-inch) strips. Pat sausages dry with paper towels.
3.Wrap 1 strip of dough around each sausage to look like a little mummy; press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.
4.Bake 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, mix mustard and oregano. Serve sausages warm with mustard dip.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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