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| Sweet Sausage Rolls |
From the kitchen of Stephanie Knewasser. This recipe was found in a
2001 Taste of Home magazine. I've changed it. It's very easy, you can
eye-ball amounts. If you have kids who like to help out, this is a good
recipe for them.
2001 Taste of Home magazine. I've changed it. It's very easy, you can
eye-ball amounts. If you have kids who like to help out, this is a good
recipe for them.
Combine:
3/4 c butter OR margarine, melted
1 1/2 c chopped nuts (walnuts/ pecans)
6 Tbsp honey
6 Tbsp brown sugar
Place in an ungreased baking dish/ pan(s)-
a 13x9 will hold it all, but it'll be packed.
Slice into rounds:
1 package smoked sausage links
Unroll:
2 1/2 tubes* refrigerated crescent rolls (8 oz
each)
Seperate into triangles.
Cut EACH triangle lengthwise into 3 triangles.
Place a slice of sausage on the wide end of a triangle.
Roll up.
Place seam side down on nuts.
Continue until all sausage is used up.
Keep sausage bundles single layer.
Bake uncovered @ 400, for 15-20 minutes
or until golden brown.
*There may be crescent dough left over.
3/4 c butter OR margarine, melted
1 1/2 c chopped nuts (walnuts/ pecans)
6 Tbsp honey
6 Tbsp brown sugar
Place in an ungreased baking dish/ pan(s)-
a 13x9 will hold it all, but it'll be packed.
Slice into rounds:
1 package smoked sausage links
Unroll:
2 1/2 tubes* refrigerated crescent rolls (8 oz
each)
Seperate into triangles.
Cut EACH triangle lengthwise into 3 triangles.
Place a slice of sausage on the wide end of a triangle.
Roll up.
Place seam side down on nuts.
Continue until all sausage is used up.
Keep sausage bundles single layer.
Bake uncovered @ 400, for 15-20 minutes
or until golden brown.
*There may be crescent dough left over.
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