Mummies in a Blanket
Featured Pinch Tips Video
- 12 oz
- package andouille chicken sausage, or favorite cooked sausage
- 8 oz
- package refrigerated crescent rolls
- 2 Tbsp
- 1/4 c
- pepper jack cheese, shredded
- 1 Tbsp
- jalapeno, minced
1Preheat oven to 350 F. Line a baking sheet with aluminum foil and set aside. Cut each chicken sausage in half lengthwise. Cut each sausage piece in half again, width wise.
2Set aside. Remove crescent roll dough from package. It should look like a large square.
3rush the square with butter and sprinkle with pepper jack cheese and jalapeño and press down into dough.
4Cut dough in ¼ inch wide strips. Starting with one piece of sausage, take half a strip and wrap it around the pointed end of the sausage and pinch at the top to seal.
5Take a full strip and wrap the bottom half of the sausage, ensuring you leave a thumb’s width of sausage unwrapped.
Place mummy on baking sheet and repeat the process with remaining sausage until mummies are assembled.
6Bake mummies for 15 minutes or until golden on the outside. For eyes use a chop stick to poke holes into the sausage, then fill holes with a piece of minced jalapeño.