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Cranberry-Pecan Crescent Sausage Wraps Recipe

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This recipe for Cranberry-Pecan Crescent Sausage Wraps, by , is from The Craigmiles/Glowczwski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Craigmiles

Category:
Category:

Ingredients:  
Ingredients:  
c. sweetened dried cranberries, coarsely chopped
1 c. orange juice
1 can (8oz.) Pillsbury Crescent dinner rolls
32 cocktail-size smoked link sausages (from 16oz. package)
c. packed light brown sugar
⅔ c. chopped pecans

Directions:
Directions:
Heat oven to 400 F. in small bowl, mix cranberries and orange juice; let stand 15 minutes. Unroll crescent rolls; separate into 4 rectangles. Firmly press perforations to seal. Press each to form 8x4-inch rectangle. Cut each rectangle into 8 (about 2-inch squares). Place 1 sausage on each square; wrap dough around sausage. Pinch edges to seal. Place sausage rolls seam side down in 13x9-inch (3 quart) glass baking dish. Bake 10-15 minutes or until light golden brown. Meanwhile, drain orange juice from cranberries into a 2-quart saucepan; reserve cranberries. Stir brown sugar into orange juice. Cook over medium heat 2--3 minutes, stirring occasionally, until sugar is dissolved. Remove sausage rolls from oven. Pour orange juice mixture evenly over them. Sprinkle with cranberries and pecans. Bake 10-13 minutes longer or until golden brown and bubbly. Serve warm.

Number Of Servings:
Number Of Servings:
32
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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