Categories: Hot Dogs

Ingredients

• 8 oz. refrigerated crescent rolls
• 1 pkg. fully cooked spicy sausage links, cut into 1-inch slices
• 1/4 cup pepper jelly
• Stone-ground mustard

Directions

1. Preheat oven to 375. Coat 24 mini muffin cups with cooking spray.

2. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Cut dough lengthwise into 3/4-inch strips. Wrap a strip of dough around a sausage slice, gently stretching dough as you roll. Place cut side up in a muffin cup; repeat with remaining dough and sausage. Spoon pepper jelly over each slice.

3. Bake until dough is golden brown, 12 to 15 minutes. Let stand 5 minutes before removing to a serving plate. Serve warm with mustard.

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