Pastry-Wrapped Sausages

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  • 2 (8-ounce) tubes refrigerated crescent rolls
  • 16 teaspoons honey mustard
  • 16 tablespoons grated sharp Cheddar cheese
  • 4 fully cooked sausages (about 12 ounces), quartered lengthwise


Preheat oven to 375°F.
Spray a large baking sheet with non-stick spray.
Unroll dough into individual triangles.
Spread 1 teaspoon mustard and 1 tablespoon cheese on each triangle.
Arrange 1 sausage quarter on triangle, parallel to short side, leaving a 1/2-inch border.
Fold short side of dough over sausage and roll up.
Arrange seam side down on baking sheet.
Repeat with remaining sausages and dough.
Bake until puffy and golden, about 20 minutes.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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