Ingredients
-
1 jar Dijon Country Mustard
-
1 package chicken apple sausages, precooked (4 sausages)
- 1 8 oz. can refrigerated crescent rolls
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1 large egg, lightly beaten with 1 Tbsp. water
Instructions
Preheat oven to 375F
Combine Tapenade and Mustard and place it in a serving bowl.
Cut sausages in half lengthwise, then cut each half into 3 pieces.
Cut crescent rolls in thirds from the tip of the triangle to the center of the bottom.
Roll each sausage piece in the cut dough.
Arrange on a parchment-lined baking sheet.
Egg wash the tops of the dough to enhance browning.
Bake until dough is golden brown - 20 to 25 minutes.
Let cool slightly and place on a serving platter with Tapenade Mustard
