Meet our new super easy and delicious appetizer that's perfect for your next get-together!
Today, we’re bringing you this easy Four Ingredient Sausage Appetizer inspired by Women of Today community member @marilynmontross! This recipe is not only delicious but incredibly convenient… as it can be prepared in advance and popped into the oven whenever you’re ready to serve. And, the presentation is 10/10.
We used Italian sausage, but you can use whichever kind you prefer!
This is perfect for any gathering and is sure to be a crowd-pleaser!
Four Ingredient Sausage Appetizer
Servings 6
Ingredients
- 1 tbsp olive oil
- 4-5 links of Italian sausage, browned (you can use any sausage)
- 1 package of crescent roll dough
- 1 egg, beaten
- 1 tsp sesame seeds or everything bagel seasoning
To Serve
- Mustard
- Pepper jelly
Instructions
- In a skillet over medium heat, add the olive oil and sausages. Fully cook and brown the sausage. Remove from heat and let cool.
- Unwrap the crescent dough. You should be able to make four rectangles with the amount of dough. On a lightly floured surface, gently roll each of the rectangles. Using the short end of the rectangle, place one cooked sausage and roll for one full rotation. Cut the dough and form it around the sausage. Place the dough-wrapped sausage on a lightly greased baking sheet and set aside. Repeat until all sausages are rolled. Use the excess dough to form the last rectangle for the fifth sausage link.
- At this point, you can cover the sausages and refrigerate until ready to bake.
When Ready to Bake
- Preheat oven to 375 degrees.
- On your lightly greased baking sheet with the sausage placed, brush each link with the beaten egg and sprinkle the sesame seeds or everything bagel seasoning on top of the sausages.
- Bake for 10-15 minutes or until dough is puffy and nicely browned.
- Remove from baking sheet, place on serving board, and slice into bite-size diagonal pieces. Serve with mustard or jelly.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
