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Halloweenies With Mustard Dip Recipe!
Food & Drink
Wrap up snacks with these smoked mini-sausage treats, wound up in strips of refrigerated flaky dough.
Preparation Time 20 min
Total Time 40 min
Recipe Makes 44 Appetizer
1 can Pillsbury* Crescents
44 cocktail-size fully cooked/smoked link sausages
1/2 cup (125 mL) creamy Dijon
1 tbsp (15 mL) dried oregano leaves
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.
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