Andouille Sausage Crescent Roll Bites with Creamy Dijon Sauce

Andouille Sausage Crescent Roll Bites with Creamy Dijon Sauce

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You’ll never go back to regular pigs-in-a-blanket once you have this smoky Cajun twist! Take the flavor to another notch and serve with a tangy Dijon sauce.

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Chicago, IL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 can of crescent rolls
  • ½ tablespoon of butter
  • 1 rope of smoked andouille sausage
  • 1 cup of mayo
  • 4 tablespoons of Dijon mustard
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • Salt and black pepper, to taste

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Directions

While the oven preheats to 375 degrees Fahrenheit, cut the smoked sausage into two-inch long links. Then, wrap the sausage links around the crescent rolls and, if desired, top with butter. Bake for 12 to 15 minutes or until golden brown.
As the sausage rolls are cooking, prepare the sauce: In a small bowl, mix mayo, Dijon mustard, paprika, cayenne, garlic powder, onion powder, dried thyme, salt, and pepper until well combined. Serve with the Dijon dipping sauce and enjoy!





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