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Get RecipeThese will soon be your newest game-day tailgating appetizer, or anytime you want appetizer! A quick and easy hors d’oeuvre with classic Creole flavor that’s seasoned with Tony’s. Swanky Recipes calls them the adult version of pigs in a blanket.
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Kitchen Tip : Creole Butter Smoked Sausage Kolaches
Ingredients
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1 Pound Smoked Sausage
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8 Ounces Refrigerated Crescent Rolls
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2/3 Cup Gouda Cheese, Grated (May Substitute Mozzarella)
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2 Tablespoons Chive and Onion Cream Cheese Spread
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1 Jalapeño, Rib and Seeds Removed, Finely Minced
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4 Tablespoons Unsalted Butter, Melted
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2 1/2 Teaspoons Tony’s Original Creole Seasoning
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2 Teaspoons Parsley
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2 Green Onions, Diced
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1/2 Teaspoon Poppy Seeds
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1/4 Teaspoon White Sesame Seeds
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1/2 Teaspoon Black Sesame Seeds
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1/2 Teaspoon Dried Garlic, Minced
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1/2 Teaspoon Dried Onion, Minced
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2 Tablespoons Dijon Course Ground Mustard
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1 Teaspoon Tony’s No Salt Seasoning Blend
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1 1/2 Teaspoons Water
- Clear
Directions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Lightly oil a large skillet over medium heat. Cut sausage into 2-inch pieces, about 12 total. Brown sausage until golden; about 4 minutes per side.
- Melt butter. Stir in 2 1/2 teaspoons Tony’s Original Creole Seasoning.
- Unroll crescent dough. Cut dough at seams then cut each triangle in half.
- Spread 1/2 teaspoon cream cheese on the dough. Sprinkle the widest edge of the triangle with minces jalapeño. Top with a little shredded cheese.
- Roll sausage piece in Creole butter. Add on top of the cheese. Roll up dough starting at the widest edge first. Brush rolled kolache with Creole butter mixture. Place on the baking sheet. Repeat with the remaining ingredients.
- Mix poppy seeds, black and white sesame seeds, onion and garlic in a bowl. Sprinkle mixture on top of buttered kolaches.
- Bake in the oven for 12-15 minutes or until the dough is golden brown.
- Mix Dijon mustard, Tony’s No Salt Seasoning Blend and water. Serve with green onions, parsley and Creole mustard dipping sauce with kolaches.
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