Halloweenies with Mustard Dip

Wrap up snacks with these smoked mini-sausage treats, wound up in strips of refrigerated flaky dough. ...MORE + LESS -

1 can Pillsbury* Crescents

44 cocktail-size fully cooked/smoked link sausages

1/2 cup (125 mL) creamy Dijon mustard

1 tbsp (15 mL) dried oregano leaves

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1

Heat oven to 375ºF. Line two 15x10x1-inch baking sheets with cooking parchment paper.
2

Unroll well-chilled dough on flat work surface (do not separate). Press all perforations to seal and create one large rectangle of dough. 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.