Saturday, October 22, 2011

Halloweenies with Mustard Dip

Besides being super cute mummies, these Lil' Smokies wrapped in crescent rolls would be an awesome appetizer at a Halloween party. Catrina Bowers found this at I'm thinking Halloween lunch...

1 can (8 OZ) refrigerated crescent roll dough
44 cocktail-size smoked link sausage
1/2 C creamy Dijon mustard
1 tbsp dried oregano leaves

Heat oven to 375 degrees. Line two cookie sheets with cooking parchment paper. Roll dough sheet out to one large rectangle, cut vertically to make two 11x7" rectangles. Cut crosswise into total of 44 strips. Pat sausages dry. 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. Bake 15-20 minutes or until golden brown. Meanwhile, in small bowl, mix mustard and oregano. Dot a small amount of mustard or catsup to make eyes {Trina used a baby medicine dropper for this, which worked out great}. Serve sausages warm with mustard dip.

I had made something similar for lunch a few days earlier with full sized hot dogs. Directions are pretty similar, but it took 1 can crescent dough to make about 6 hot dogs, 8 if you leave space between the wrapping. I made the eyes with a little ball of cheese.

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