Halloween recipes : Halloweenies withMustard Dip

PREP TIME:20 Minutes   •  START TO FINISH: 40 Minutes  •  44 servings

Ingredients

1  can (8 oz) Pillsbury®Crescent Recipe Creations®refrigerated seamless dough sheet

44  cocktail-size smoked link sausages (from a 1-lb package)

¹⁄₂  cup creamy Dijon mustard

1  tablespoon dried oregano leaves

Instructions

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.

Terrifying Tips

Instead of using a refrigerated seamless dough sheet, try rolling 

these little weenies in puff pastry.

Short on time? Skip making the dip and serve with ketchup 

and/or regular mustard.