As kids, my siblings and I always went crazy when our parents made these appetizers for a party.
They're seriously worth the hype we expressed as children. Like pigs in a blanket but with more flavors and class.
Yep. Class. That's why my mom always called them "Hors D'Oeuvres" and not just "sausage things". These are ritzy versions of a sausage roll.
Not sure why. There are no little black ties in the recipe. In fact, less then 5 ingredients. But hopefully you feel like the taste alone makes this recipe a class act.
Sausage Hors D'Oeuvres
-1 pkg Fully Cooked Sausage Links
-1 pkg Crescent Rolls (8 rolls)
-Parkay Squeeze Butter
Open crescent roll package and RATHER THEN BREAK INTO TRIANGLES, keep triangles combined and try to squish the dashed indents back together in order to make rectangles. Should form 4 rectangles. Spread butter on each square, sprinkle with oregano. You want to wrap the sausages in the crescent dough, cut the dough into smaller rectangles until you have enough pieces for each link. Wrap seasoned dough around links. Cut links into bite size pieces, (I tend to make it 4 pieces). Lay out on a baking sheet. Bake according to crescent roll directions until golden and puffy.
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