Sausage Crescent Roll Swirls
You can prep these savory sausage rolls ahead and freeze them before the holiday season even begins. Savory browned sausage rolled up in easy crescent dough bakes up into the perfect party bite-sized appetizer.
Ingredients
- 1 lb (16 oz) bulk hot sausage can substitute with sweet, mild, or Italian
- 2 (8 oz) cans refrigerated crescent roll dough
- 4 tbsp Dijon mustard
Instructions
- Brown the sausage in a large skillet over medium high heat. Break the sausage into crumbles as it cooks. Saute for 15 - 20 minutes or until the sausage is a deep golden brown color. Remove from heat and let cool slightly.
- Lay 2 large squares of parchment paper on the kitchen counter. Unroll 1 canister of crescent roll dough and divide it along the perforated line in the center to form two squares of dough.
- Place one square of dough on each parchment paper. Spread 1 tbsp of Dijon mustard evenly across each square.
- Spread 1/4 of the browned sausage across each square of dough. Starting at one end, roll the wide end of each sausage and dough into a log and roll the logs into the parchment paper.
- Repeat with the second canister of dough and remaining sausage.
- Chill all 4 sausage logs in the fridge for 30 minutes.
- Preheat the oven to 400°F.
- Slice each chilled log into 10 equal slices. Lay each slice face side up on a baking pan lined in parchment paper. Gently press each slice to slighly flatten it and form it into a more perfect circle.
- Bake for 15 - 18 minutes or until the pastry is golden brown.
Recipe Notes
FREEZING INSTRUCTIONS:
To prepare the sausage rolls ahead of time, assemble each log and wrap in parchment paper. Place the wrapped logs in a zip-top plastic baggie in the freezer for 3 - 4 months.
Thaw in the fridge overnight and then slice and bake as directed before serving.