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Chicks in a Blanket

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

 

Hands-on time 20 mins
Total time 1 hr
Yield

Makes 8 to 10 servings

Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm.

Ingredients

  • 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 tablespoon sesame seeds (optional)
  • 1 tablespoon poppy seeds (optional)
  • 1 tablespoon fennel seeds (optional)
  • Spicy Mustard Sauce

How to Make It

  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.

  5. Note: We tested with Aidells Chicken & Apple Sausage Minis.