Since it wasn't around Christmas, I made a modification of the wreath. I didn't make the sauce, but included in the recipe below just in case we make it again.
Everyone liked the recipe. My only challenge with it is that the dough on the bottom of some of the sausages was soggy. I'm not sure if it was because of the sausages and the fat from them or if they were underdone. I don't think it's the latter because the crescent roll dough was nicely browned on the top.
At any rate, this is the recipe:
Ingredients
32 Lit'l Smokies Smoked Sausage
1/2 cup whole berry cranberry sauce
1/2 cup barbecue sauce
1 can (8 ounces) refrigerated crescent dough rolls
Directions
Preheat oven to 375°F. Open package of Lit’l Smokies and drain off any liquid.
Combine cranberry sauce and barbecue sauce in a small saucepan; heat over low heat stirring until smooth and hot.
Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal. With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit’l Smokie. Place crescent wrapped sausages with sides touching on ungreased cookie sheet or round baking stone in a circle forming a wreath shape.
Bake for 11-15 minutes or until golden brown. Cool slightly. Carefully remove wreath onto serving platter, if desired. Garnish wreath with bell pepper strips to form a bow and cherry tomato halves and rosemary sprigs for ornaments, if desired. Serve with cranberry-barbecue sauce mixture.
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