Ingredients
1 tube (8 ounces) refrigerated crescent rolls1 package (12 ounces) fully cooked spicy chicken sausage links, cut into 1-in. slices1/4 cup pepper jellyStone-ground mustard
Preparation
Preheat oven to 375°. Coat 24 mini muffin cups with cooking spray.
Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Cut dough lengthwise into 3/4-in. strips. Wrap a strip of dough around a sausage slice, gently stretching dough as you roll. Place cut side up in a muffin cup; repeat with remaining dough and sausage. Spoon pepper jelly over each slice.
Bake until golden brown, 12-15 minutes. Let stand 5 minutes before removing to a serving plate. Serve warm with mustard.
