Sweet Sausage Rolls

Leah Robertson


You always see these little smokies wrapped in cresent rolls and dipped in mustard. This is a sweet version that will take you by surprise! They can be for breakfast or appetizer. I make a double batch for when we Sunday morning breakfast at church.

pinch tips: How to Knead Dough



20 Min


tube of cresent rolls
mini sausage links (little smokies)
1/2 c
butter melted
3 Tbsp
3 Tbsp
brown sugar
1/2 c
pecans, in pieces

Directions Step-By-Step

Unroll crescent dough and separate into triangles; cut each lengthwise into 3 triangles. Place a sausage on the long end and roll up tightly; place on cookie sheet.
When all sausages are rolled, bake on cookie sheet for about 8 to 10 mins. at 400 degrees, just until rolls start to get golden brown. Remove from oven and set aside.
Combine the remaining ingredients in a small mixing bowl. Pour more than half the mixture in a 9x13 baking dish (can be smaller 11x7). Arrange the sausage rolls in the butter mixture, then pour the remaining butter mixture on top. Finish baking the rolls for another 8 to 10 mins. Watch them carefully!

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