Halloween Ghost Sausage Crescent Rolls (Print Version)
Crescent dough wrapped loosely around cocktail sausages so a tail of dough drapes like a ghost, baked golden and finished with mustard dot eyes. A five-ingredient Halloween party snack ready in under an hour.
# Ingredients:
01 -
1 tube (8 oz/227 g) refrigerated crescent roll dough (8 triangles)
02 -
1 package (14 oz/396 g) fully cooked cocktail sausages or little smokies, about 16 pieces
03 -
1 tablespoon all-purpose flour, for dusting the work surface
04 -
2-3 tablespoons yellow or Dijon mustard, for the eyes
05 -
1 large egg, beaten (optional, for egg wash)
# Instructions:
01 -
Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
Unroll the crescent dough and separate it along the perforated lines into 8 triangles, then cut each triangle lengthwise into 2 long, narrow strips for 16 strips total.
03 -
Pat the cocktail sausages dry with a paper towel so the dough grips them instead of sliding off as you wrap.
04 -
Starting about a third of the way down from the top, wind a dough strip around the sausage in a loose spiral, then stop and leave 2 to 3 inches of dough hanging past the bottom, uncovered, so it drapes down like a ghost's tail.
05 -
Set the wrapped sausages seam-side down on the baking sheet, gently fan out the dangling tail of each one so it lies flat, then brush lightly with beaten egg if using.
06 -
Bake for 12 to 15 minutes, until the dough is golden brown and the sausages are heated through.
07 -
Let the ghosts cool for 2 to 3 minutes, dip a toothpick in mustard to dot on two small eyes near the top of each one, then serve warm.
# Notes:
01 -
Makes about 16 ghost sausage rolls, roughly 2 per serving.
02 -
Assemble the wrapped sausages up to a day ahead and refrigerate before baking.
03 -
Add mustard eyes only to the pieces you are serving right away.