Page 24 - Betty Crocker - Halloween Cookbook

Halloweenies with Mustard Dip

PREP TIME: 20 Minutes • START TO FINISH: 40 Minutes •
44 servings (1 wrapped sausage and 1 teaspoon dip)

1 can (8 oz) Pillsbury 1. Heat oven to 375°F. Line 2 (15x10x1-inch) pans with cooking
®
Crescent Recipe parchment paper.
Creations refrigerated
®
seamless dough sheet 2. On work surface, roll dough sheet to 14x11-inch rectangle. Cut
44 cocktail-size smoked link vertically to make 2 (11x7-inch) rectangles. Cut crosswise into total of
sausages (from a 1-lb 44 (7x½-inch) strips. Pat sausages dry with paper towels.
package) 3. Wrap 1 strip of dough around each sausage to look like a little
¹ ⁄ ₂ cup creamy Dijon mummy; press firmly at each end to secure. Place 2 inches apart on
mustard pans for even browning.
1 tablespoon dried oregano 4. Bake 15 to 20 minutes or until golden brown. Meanwhile, in small
leaves
bowl, mix mustard and oregano. Serve warm sausages with mustard dip.

1 Serving: Calories 45; Total Fat 3.5g (Saturated Fat 1g); Sodium 190mg; Total Carbohydrate
2g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Fat Carbohydrate Choices: 0

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.

Betty Crocker Halloween Cookbook 22 • Bewitching Bites & Drinks
•