Recipe by jVo
I can't remember where I got this recipe. I just know they're quick and easy and I make them often! Try different mustard blends and add caramelized onion for extra flavor! :-) HINT: Slice each kielbasa chunk into 2-4 discs and lay them down (like fallen dominoes) before rolling them into the crescent roll. Then it's not quite as big of a bite!
Top Review by kadiprimo
These were really great. I modified the recipe a little: I used just 2Tbs butter and melted it with a few spoonfuls of apricot jam, then I used double the dijon-horseradish. They were sticky from the jam, but it tastes perfect with the mustard and the onions. GREAT way to use kielbasa, something different than potatoes and sauerkraut.
- 59.14 ml light butter, melted
- 4.92 ml Dijon-horseradish mustard
- 226.79 g Pillsbury Refrigerated Crescent Dinner Rolls
- 453.59 g kielbasa (Lite) or 453.59 g hillshire farm smoked sausage (Lite)
- 1 medium yellow onion, sliced thin and caramelized in (optional)
- 14.79 ml butter (optional)
Directions See How It's Made
- Preheat oven 350 degrees.
- Combine melted butter and mustard thoroughly.
- Open package of rolls onto a sheet of waxed paper and separate into 8 pieces. (I use a pizza cutter along the perforated markings for this step.).
- Brush each piece with the butter/mustard mixture. (You'll have some left-set aside for last step.).
- Add caramelized onions. (Optional).
- Cut sausage into 8 equal sections.
- Place one sausage on each piece of dough on it's widest end. Carefully roll until the pointed end is on bottom. (Pinch and tuck sides in.).
- Place pockets (seam side down) on ungreased baking sheet.
- Brush tops with remaining butter/mustard mixture.
- Bake 15-20 minutes or until golden brown in color.