Using puff pastry instead of crescent roll dough to wrap up the sausages adds a great deal of richness and flavor. And replacing the pig in this version of pigs in a blanket is fully-cooked chicken sausage.
1 12-ounce package fully cooked chicken sausage
1 8-ounce sheet frozen puff pastry, thawed
1/3 cup whole-grain mustard
How to Make It
Heat oven to 400° F.
Cut the sausages in quarters lengthwise, then in half crosswise.
Cut the puff pastry into strips 3 inches long and 1 inch wide. Roll the sausage pieces in the pastry strips and transfer to a parchment-lined baking sheet.
Bake until puffed and golden brown, 15 to 20 minutes.
Transfer to a platter and serve with the mustard for dipping.