Sausage Swirls
1 - can crescent rolls
Hot or sweet mustard to taste
1 lb. - bulk sausage
- Open crescent roll dough, and while keeping dough together as much as possible, unroll and separate into 2 rectangular pieces
- Spread the mustard on top of both rectangular pieces
- Spread the sausage out on top of both rectangular pieces
- Roll up each rectangle length wise and refrigerate overnight
- Slice each roll and bake slices on cookie sheet covered with parchment paper at 350 degrees for 15 minutes
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1 comment :
I actually make these all the time & love them! I got the recipe from Paula Dean's book. I don't refridgerate overnight though or put mustard on them.
I do however make a fabulous sauce for dipping: 1/2 yellow mustard & 1/2 grape jelly, just stir. I know it sounds weird but it is really good!
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