Perfect for breakfast or a snack, these pigs in a blanket use breakfast sausage links instead of hot dogs. For a fun twist on the breakfast favorite "biscuits and gravy", serve them with a creamy gravy for dipping instead of the honey mustard.
1 pound uncooked pork breakfast sausage links
2 cans (8 ounce size) refrigerated crescent roll dough
1/2 cup coarse-ground mustard
1/4 cup light mayonnaise
2 tablespoons honey
Preheat the oven to 350 degrees F.
Heat a large skillet over medium-high heat. Add the sausages and cook, turning frequently, until browned and cooked through, about 7-8 minutes. Remove from the skillet and let drain on paper toweling.
Separate the crescent rolls at the seams. Place one browned sausage link towards the end of the wide part of the triangle. Roll the dough up, starting from the wide end, and press the small end to the rolled dough to secure it.
Place the wrapped sausages on a baking sheet. Place in the oven and bake at 350 degrees F for 10-15 minutes or until golden brown.
In a small bowl, mix together the mustard, mayonnaise, and honey until well blended. Serve with the pigs in a blanket.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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