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Caterpiller
Cacoons
Ingredients:
1 can Refrigerated Crescent Rolls
(8 rolls)
8 Sausage Links, cooked and cooled
Mustard
Directions:
Follow directions on the Crescent
Rolls package for removing dough, forming into triangles
and baking. Cut
each sausage lengthwise and squeeze a little mustard
on each half.
Remove Crescent Rolls from package and form into
triangle pieces.
Put two pieces of sausage together, mustard side
to mustard size – this is the caterpillar larvae.
Lay one
mustard-sausage on the wide end of dough triangle
and carefully roll up as instructed on the package.
Pinch/nip the ends and fold a little under the
roll. Bake
according to package instructions.
Remove from oven and let the “Cocoons” cool off
before serving.
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