Halloweenies with Mustard Dip



I am a sucker for all those magazines and cooking books near the registers of stores. Many of you just pass them up, and while I head to check out, my eyes always scan to see if I want one. Here’s what’s even worse. I never make anything out of them. If I don’t already have ideas for food in my head, then I only use other recipes to inspire me. So, I probably have like a bajillion dollars worth of cook books and magazines, and have only made 4 recipes from all them. I completely understand that there might be something totally wrong with me.

But, not this time! I picked up this Halloween book specifically to make something out it.



And, we are. Halloweenies with Mustard Dip.

This is probably the worst name ever for a recipe. Clever play on words? Maybe. But, do I want to eat something called “Halloweenies”? Not really. I cannot imagine someone saying to me, “Hey, grab yourself one of those Halloweenies.” And, my response? “Ohhh, yeah.”

Whatever.

Here’s what you’ll need, and I’ll list it out for you, so you’ll assume that I am making this exactly according to the recipe:

1 package crescent rolls, or the new improved crescent sheet

1 – 10 ounce package breakfast smokey sausages (comes with 12 in a package)

½ cup Dijon mustard

½ -1 teaspoon oregano

Or, something like this:

Preheat your oven to 375 degrees.

Dry off your naked Halloweenies on some paper towel. Roll out your crescent dough and cut in half, and then horizontally to create 12 strips of dough. (I had extra dough, which I just made regular crescent rolls with.)



Start at one end and wrap dough around the sausage, making it look like a mummy. (I left one spot up at the top a little bigger, so I could paint on some eyes with mustard after they bake.)



Line a cookie sheet with aluminum foil, and place each Halloweenie on there. Making sure to leave enough room between each one.



Place in oven and bake for 15-20 minutes, or until golden brown.

Meanwhile, in a small bowl, mix mustard and oregano together.



When your mummified sausages are done, pull them out of the oven. They should look like this:



Then, take a skewer or tooth pick, dip in mustard and dot some eyes. You know, so your Halloweenies can see.



Put on a plate, and marvel at all the Halloweenie babies you’ve just created. It’s almost like your Dr. Frankenstein.



Aww, look at them.



I have no idea what happened here.



If you like this, please visit my website www.farenecessities.com. I’m starting to do Fall recipes, and will be reviewing some Halloween products of my own. As always, I enjoy being a part of Infinite Hollywood to try and bring some food fun to all ya’ll.

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