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Mini Hotdog Wraps w/ Hot Sweet Mustard
CATEGORIES: Appetizer-Hot
These won't last long... make an extra batch!!
MiniHotDog
RECIPE YIELDS:48

PREP TIME: 30 min.

COOK TIME: 15 min.

INGREDIENTS
Mini Hotdogs
2 (8 ounce) cans refrigerator crescent dinner rolls
1 package Little Smokies (you will need 48 sausages)
3 slices American cheese singles
Hot Sweet Mustard
1 1/2 cup prepared mustard
2 ounces extra hot horseradish
1 Tablespoon dijon mustard
1 teaspoon Tobasco
1 teaspoon sherry or wine
1/2 teaspoon cayenne pepper
1/4 cup honey
DIRECTIONS
    1. Mini Hot Dogs: Heat oven to 375ยบ F. Unroll both cans of crescent rolls and separate into 16 triangles. Cut each triangle into 3 long triangles (lengthwise) for a total of 48 pieces.
    2. Cut each cheese slice into 16 pieces. Make a small slit in each sausage and insert cheese piece. Place each sausage on the end opposite the triangle point of the crescent dough and roll up. Place point side down on an ungreased cookie sheet (you will need 2 sheets).
    3. Bake 12 to 15 minutes or until golden brown. Rotate the cookie sheet halfway through cook time to brown evenly. Remove immediately from cookie sheet and serve warm.
    4. Hot Sweet Mustard: Mix all ingredients in a small bowl until combined and serve.
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