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Spicy Honey-Mustard Sausage Wraps

Spicy Honey-Mustard Sausage Wraps

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If you like pigs-in-a-blanket (and who doesn’t?) you’ll love this grown-up version.  Smoked sausage all wrapped up with honey mustard and puff pastry.  Serve them whole for a fun lunch or dinner or slice and serve as party appetizers! 

serves 8 pieces

Ingredients

cost per recipe: $8.60

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1

    egg

  • 1

    tablespoon water

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons honey mustard

  • 14

    ounces Eckrich® smoked sausage, cut into 8 pieces

view nutrition info

How to Make It

Set the pastry sheet out to thaw.  Heat the oven to 375°F.  Beat the the egg and water in a small bowl with a fork or whisk. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 13 x 9-inch rectangle.  Brush the pastry with the honey mustard.  Cut the pastry into 8 (about 4 1/2 x 3-inch) rectangles. Place 1 piece sausage on the long edge of each pastry rectangle. Brush the edges with the egg mixture.  Roll up the pastry around the sausage and press the seams and pinch the edges to seal.  Place the filled pastries seam-side down onto a baking sheet.  Brush the pastries with the egg mixture. Bake for 25 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes.  Serve whole or cut crosswise into thick slices.  Serve with additional honey mustard for dipping.
Step 1

Set the pastry sheet out to thaw.  Heat the oven to 375°F.  Beat the the egg and water in a small bowl with a fork or whisk.

Step 2

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 13 x 9-inch rectangle.  Brush the pastry with the honey mustard.  Cut the pastry into 8 (about 4 1/2 x 3-inch) rectangles.

Step 3

Place 1 piece sausage on the long edge of each pastry rectangle. Brush the edges with the egg mixture.  Roll up the pastry around the sausage and press the seams and pinch the edges to seal.  Place the filled pastries seam-side down onto a baking sheet.  Brush the pastries with the egg mixture.

Step 4

Bake for 25 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes.  Serve whole or cut crosswise into thick slices.  Serve with additional honey mustard for dipping.

Recipe Tips

  • Tip: Recipe may be doubled.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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