Ingredients
14 cup butter, melted
1 teaspoon prepared mustard
1 (8 ounce) package crescent rolls
1 lb Little Smokies sausage
Method
Sources
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Recipe1M+
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Stackable quart containers — sauces, stocks, prep
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stackable quart containers — sauces, stocks, prep
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
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combine melted butter and prepared mustard. stir until mustard is blended into the butter. unwrap package of rolls; carefully separate dough into 8 pieces. brush each piece with some of butter and mustard mixture. place 1 smokie on each dough piece; roll dough around sausage, being sure to start rolling on wide end of dough. place rolled sausage on ungreased baking sheet, placing exposed seam on the bottom. brush tops of dough with remaining butter and mustard mixture. bake in preheated oven at 350 for 15 minutes.