smoked sausage bites
24 srvs, 1 piece ea
1 pkg. (12–14 oz.) fully-cooked smoked sausage links (4 links)
1 tube (8 oz.) crescent roll dough
1/2 cup orange marmalade or apricot jam
3 tablespoons stone-ground mustard
1 egg, beaten
2 teaspoons sesame seeds
preheat oven to 375°f. coat a large nonstick skillet with nonstick cooking spray; place over medium-high heat.
add sausage; cook 2 minutes per side or until lightly browned.
remove from heat. let cool.
on a lightly floured work surface unroll crescent dough; separate into 4 equal pieces, pressing to seal.
roll each dough section into a 4x6-inch rectangle (just long enough to wrap around each sausage).
for the glaze, in a small bowl combine marmalade and mustard.
reserve half the glaze for serving time.
spread remaining glaze evenly on each dough piece to within 1/2 inch of the edges.
place 1 sausage link on one end of each dough rectangle; roll up to enclose.
pinch edges to seal.
using a serrated knife, carefully slice each sausage into 6 (1-inch) pieces.
brush the top of each wrapped sausage slice with egg; sprinkle with sesame seeds.
place, seam side down, on a baking sheet.
bake 10–15 minutes or until golden brown.
transfer to a platter, and serve with reserved glaze.
Nutrition (Per Serving)
serving size 1 piece
saturated fat 1g
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