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Halloweenies with Mustard Dip

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Halloweenies with Mustard Dip
  • Prep 20 min
  • Total 40 min
  • Servings 44
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Wrap up snacks with these smoked mini-sausage treats, wound up in strips of refrigerated flaky dough.
Oct 11, 2012

Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    Short On Time?: Skip making the dip and serve with ketchup and/or regular mustard.

Nutrition Information

45 Calories, 3 1/2g Total Fat, 1g Protein, 2g Total Carbs

Nutrition Facts

Serving Size: 44 Appetizers
Calories
45
Total Fat
3 1/2g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
190mg
Total Carbs
2g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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