I came across this recipe on the Hillshire Farms website and promptly decided to try it for a weekend gathering.
Loved! It!
The only change I am gonna make the next time I make this will be to run the whole berry cranberry sauce through an immersion blender and then combining it with the Dijon mustard (I’m gonna start on a one to one mixture) and spread that on the crescent roll dough.
INGREDIENTS
•1 pkg Lit’l Smokies® Cocktail Links
•2 cans (8 ounces each) refrigerated crescent rolls
•3 tbsp Dijon mustard plus extra for dipping if desired
•1/2 cup whole berry cranberry sauce
Note: I only used one can of crescent roll dough and about one half of the little smokie pack because our gathering was not that large and there were other munchies on offer, along with Detroit Pizza and dessert.
Heat your oven to 375º and line a rimmed baking pan with foil or parchment paper.
Unroll the crescent dough on a parchment lined board and press the seams together to make a flat rectangle.
Cut each rectangle into 12 squares.
The nice folx at H.F. suggested placing a small dot of mustard in the center of each square, but I opted to brush the Dijon evenly over the cut squares.
The next suggestion was to place 1/2 teaspoon of the cranberry sauce in the center of each square.
Obviously, I was a bit more heavy-handed than that, which kinda came back to bit me in the end, but I will defend my decision based on how very tasty they turned out.
Top each square with one sausage, then bring up two sides of the square up and over the top, pinching the edges to seal.
Ass you can see, my enthusiasm for the cranberry sauce made for slightly sloppy rolls, but, these were good friends and family, so I trusted that they would forgive my transgressions in search of more flavor.
Transfer the rolls to the prepared baking sheet and pop into the hot oven for 12 to 15 minutes, until the rolls are puffed and golden brown.
Remove from the oven and serve.
The H. F. folx suggest offering addition Dijon as a dipping sauce, but the more I think about it, I believe that my thought of making a cranberry-Dijon sauce for both pre-baking and then using the rest as a dipping sauce.
I believe that this should most certainly be kept in mind for your haolidaze celebrations and feasts.