Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm.
1 (8-oz.) can refrigerated crescent rolls
1 (12-oz.) package mini smoked chicken-and-apple sausages (24 links)
Parchment paper
1 egg yolk, lightly beaten
1 Tbsp. sesame seeds (optional)
1 Tbsp. poppy seeds (optional)
1 Tbsp. fennel seeds (optional)
Spicy Mustard Sauce
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 (recipe below).
Note: We tested with Aidells Chicken & Apple Sausage Minis.
Makes 8 to 10 servings. Hands-on 20 min.; Total 1 hour, including sauce
Spicy Mustard Sauce
Stir together 1/2 cup honey mustard, 2 Tbsp. olive oil, 1 Tbsp. white wine vinegar, 1 tsp. dried crushed red pepper, and 1 tsp. freshly ground black pepper.
Serve immediately, or cover and chill up to 12 hours.
Makes about 1 cup. Hands-on 5 min., Total 5 min.
[1]