Be warned, these pack a little kick from the andouille sausage. The heat in these pigs in a blanket will all depend on what brand andouille sausage you use. I used Savoie's Hickory Smoked Andouille Sausage. I found it at Publix. We thought it tasted great. These were hard to stop eating!
Andouille Pig in a Blanket
- 1 lb andouille sausage
- 1/2 cup dijon mustard
- 3 cans refrigerated crescent rolls
Preheat oven to 375.
Cut andouille sausage links into 1/2-inch disks. Cut each disk in half, making two half moon shapes.
Unroll refrigerated dough; separate into 24 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on wide side of each triangle. Roll up. Place on ungreased cookie sheet.
Bake 14 to 17 minutes or until golden brown. Serve with additional mustard, if desired.
CONNECT WITH PLAIN CHICKEN