Cheese-Stuffed Sausages in a Blanket (Print Version)
Smoky mini sausages stuffed with cheddar, wrapped in crescent dough, and baked until golden and melty.
# Ingredients:
For the stuffed sausages
01 -
24 fully cooked mini smoked sausages, about 14 oz (400 g), patted dry
02 -
4 oz (115 g) sharp cheddar cheese, cut into 24 thin sticks
03 -
1 can (8 oz / 225 g) refrigerated crescent roll dough
For brushing and serving
04 -
1 large egg
05 -
1 teaspoon water
06 -
1 tablespoon everything bagel seasoning or sesame seeds, optional
07 -
1/2 cup (120 ml) honey mustard, ranch, or barbecue sauce, for serving
# Instructions:
01 -
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
02 -
Cut a shallow lengthwise slit in each mini sausage. Press one thin cheddar stick into each slit, keeping the cheese tucked inside the sausage.
03 -
Unroll the crescent dough and separate it into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles to make 24 pieces.
04 -
Place one stuffed sausage on the wide end of each dough triangle. Roll toward the point and set seam-side down on the prepared baking sheet, spacing pieces about 1 inch apart.
05 -
Whisk the egg with 1 teaspoon water. Brush a thin layer over the dough and sprinkle with everything bagel seasoning or sesame seeds if using.
06 -
Bake for 13-15 minutes, until puffed and golden brown. Cool for 3 minutes, then serve warm with honey mustard, ranch, or barbecue sauce.
# Notes:
01 -
Best served warm while the cheese is soft.
02 -
Use fully cooked cocktail sausages unless you plan to check the internal temperature.
03 -
Makes 24 pieces, about 4 pieces per serving.