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Halloweenies with Mustard Dip

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1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
44 cocktail-size smoked link sausages (from a 1-lb package)
cup creamy Dijon mustard
1 tablespoon dried oregano leaves


Makes: 44


1. Heat oven to 375°F. Line 2 (15x10x1-inch) pans with cooking parchment paper.

2. On work surface, roll dough sheet to 14x11-inch rectangle. Cut vertically to make 2 (11x7-inch) rectangles. Cut crosswise into total of 44 (7x½-inch) strips. Pat sausages dry with paper towels.

3. Wrap 1 strip of dough around each sausage to look like a little mummy; press firmly at each end to secure. Place 2 inches apart on pans for even browning.

4. Bake 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, mix mustard and oregano. Serve warm sausages with mustard dip.


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