Friday, October 29, 2010

Puffy Sausage Mummies

I made this recipe using spicy andouille sausage links for the adults and using all beef franks for the kids both came out great and were a big hit with my family!!!
Top Photo:  Andouille Sausage Mummies
Bottom Photo: Beef Frank Mummies


2 cans of pillsbury crescent rolls

3 tablespoons honey mustard

4 fully cooked spicy andouille sausage links

4 fully cooked all beef franks
1 egg

1-1/2 teaspoons water



Unfold crescent rolls and push the seams together with your fingers, use a rolling pin if needed. Spread the dough with mustard. Cut 1/2 inch strips out of the dough. Wrap strips around the sausages and hot dogs starting at the top, leaving a blank space for the face, then wrapping around again and again until the body of the sausage is covered.
Place the mummies on an ungreased baking sheet. In a bowl, combine the egg and water. Brush over the dough. Bake at 400° for 15-17 minutes or until golden brown. Add faces to the mummies with mustard.

Yield: 8 servings.

Recipe adapted from a taste of home recipe, photos by Laura Spear

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