• Prep Time: 25 MINS
  • Cooking Time: 15 MINS
  • Serves: 6 Dozen

Andouille Pig in a Blanket

  • Recipe Submitted by on

 Ingredients List

  • 1 lb andouille sausage
  • 1/2 cup dijon mustard
  • 3 cans refrigerated crescent rolls


Preheat oven to 375ºF.
Cut andouille sausage links into 1/2-inch disks. Cut each disk in half, making two half moon shapes.
Unroll refrigerated dough; separate into 24 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on wide side of each triangle. Roll up. Place on ungreased cookie sheet.
Bake 14 to 17 minutes or until golden brown. Serve with additional mustard, if desired.

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