Ingredients:

  • 1 package (1 lb / 450 g) refrigerated crescent roll dough
  • 1 tablespoon all-purpose flour (optional, for dusting)
  • 12 mini smoked sausages or cocktail franks (about 12 oz / 340 g)
  • 1 cup shredded cheddar cheese (optional)
  • 1 teaspoon Dijon mustard (optional)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon poppy seeds or sesame seeds (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Line the baking sheet with parchment paper for easy cleanup.
  3. Unroll the crescent roll dough on a lightly floured surface. Pinch seams together to form a single sheet.
  4. Cut the dough into squares (approximately 3x3 inches) or rectangles.
  5. Place one sausage on each piece of dough. Add cheese and a smear of Dijon mustard if desired.
  6. Fold the dough over the sausage, pinching the edges to seal securely.
  7. Use a pastry brush to apply the beaten egg on top of each wrapped sausage.
  8. Sprinkle with poppy or sesame seeds, if desired.
  9. Place the baking sheet in the oven and bake for 15-20 minutes or until golden brown.
  10. Remove from oven and let cool for a few minutes before serving.