Bake-Off® Contest 43, 2008
Madison, Indiana

Cranberry-Pecan Crescent Sausage Wraps

Sweet and savory! Yum--a great breakfast dish.

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  • prep time 35 min
  • total time 1 hr 20 min
  • ingredients 6
  • servings 32
 

Ingredients

1/2
cup sweetened dried cranberries, coarsely chopped
1
cup orange juice
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
32
cocktail-size smoked link sausages (from 14-oz package)
1/2
cup packed Domino® or C&H® Light Brown Sugar
2/3
cup Fisher® Chef's Naturals® Chopped Pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In small bowl, mix cranberries and orange juice. Let stand 15 minutes.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Press each to form 8x4-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to form 8x4-inch rectangle.
  • 3 Cut each rectangle into 8 (about 2-inch) squares. Place 1 sausage on each square; wrap dough around sausage. Pinch edges to seal. Place sausage rolls seam side down in 13x9-inch (3-quart) glass baking dish. Bake 10 to 15 minutes or until light golden brown.
  • 4 Meanwhile, drain orange juice from cranberries into 2-quart saucepan; reserve cranberries. Stir brown sugar into orange juice. Cook over medium heat 2 to 3 minutes, stirring occasionally, until sugar is dissolved.
  • 5 Remove sausage rolls from oven. Pour orange juice mixture evenly over sausage rolls. Sprinkle with cranberries and pecans. Bake 10 to 13 minutes longer or until golden brown and bubbly. Serve warm.
  • 1 Heat oven to 400°F. In small bowl, mix cranberries and orange juice. Let stand 15 minutes.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Press each to form 8x4-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to form 8x4-inch rectangle.
  • 3 Cut each rectangle into 8 (about 2-inch) squares. Place 1 sausage on each square; wrap dough around sausage. Pinch edges to seal. Place sausage rolls seam side down in 13x9-inch (3-quart) glass baking dish. Bake 10 to 15 minutes or until light golden brown.
  • 4 Meanwhile, drain orange juice from cranberries into 2-quart saucepan; reserve cranberries. Stir brown sugar into orange juice. Cook over medium heat 2 to 3 minutes, stirring occasionally, until sugar is dissolved.
  • 5 Remove sausage rolls from oven. Pour orange juice mixture evenly over sausage rolls. Sprinkle with cranberries and pecans. Bake 10 to 13 minutes longer or until golden brown and bubbly. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
10mg
10%;
Sodium
210mg
210%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Domino is the registered trademark of American Sugar Refining, Inc. Yonkers, NY 10750 C&H is a registered trademark of C&H Sugar Company, Crockett, CA 2008 © and ®/™ of General Mills Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820 Bake-Off is a registered trademark of General Mills ©2008