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Pastry-wrapped sausages (zombie fingers)
Serves 4
• Nonstick vegetable oil spray
• 2x 8-ounce tubes refrigerated crescent rolls
• 8 teaspoons honey mustard
• 8 tablespoons coarsely grated sharp cheddar cheese
• 4 Fresh Cumberland Sausage
Preparation
Spray heavy large baking sheet with nonstick spray. Unroll dough on work surface; separate along perforations into individual triangles. Spread each triangle with 1 teaspoon mustard; sprinkle each with 1 tablespoon cheese. Arrange 1 sausage quarter on triangle, parallel to short side, leaving 1/2-inch border. Fold short side of dough over sausage; continue to roll up. Arrange sausage roll, seam side down, on prepared sheet. Repeat with remaining triangles, mustard, cheese, and sausages. (Can be made 8 hours ahead. Cover; chill.)
Preheat oven to 375°F. Bake sausages until dough is golden, about 20 minutes.
• Nonstick vegetable oil spray
• 2x 8-ounce tubes refrigerated crescent rolls
• 8 teaspoons honey mustard
• 8 tablespoons coarsely grated sharp cheddar cheese
• 4 Fresh Cumberland Sausage
Preparation
Spray heavy large baking sheet with nonstick spray. Unroll dough on work surface; separate along perforations into individual triangles. Spread each triangle with 1 teaspoon mustard; sprinkle each with 1 tablespoon cheese. Arrange 1 sausage quarter on triangle, parallel to short side, leaving 1/2-inch border. Fold short side of dough over sausage; continue to roll up. Arrange sausage roll, seam side down, on prepared sheet. Repeat with remaining triangles, mustard, cheese, and sausages. (Can be made 8 hours ahead. Cover; chill.)
Preheat oven to 375°F. Bake sausages until dough is golden, about 20 minutes.
