Chicken Apple Sausage Pinwheels with Tangy Cranberry Dipping Sauce

• Meat

  • 2 links Chicken apple sausage, pre-cooked

• Condiments

  • 1 Dijon mustard, grainy
  • 1 tsp Dijon mustard, grainy
  • 1/4 cup Jellied cranberry sauce

• Bread & Baked Goods

  • 1 Puff pastry sheet

• Dairy

  • 1 Cheddar cheese if desired

Found on havingfunsaving.com

Description

Ingredients

• 1 Puff Pastry Sheet
• 2-3 links of pre-cooked chicken apple sausage
• Grainy Dijon mustard
• Shredded Cheddar Cheese if desired
• ¼ cup Jellied Cranberry Sauce
• 1 teaspoon Grainy Dijon mustard or more to taste

Directions

• Preheat oven to 400 degrees
• Lightly spray a cooking sheet or line with parchment paper
• Allow the puff pastry to thaw at room temperature or in the refrigerator. Make sure it is easily unfolded and easy to work with
• Open the puff pastry sheet on a lightly floured space
• Using a spoon, brush some of the dijon mustard over the entire puff pastry sheet
• Cut into ½ inch strips, then again down the middle
• Sprinkle with cheddar cheese if desired - my son loves cheese, so I added this for him on some
• Cut the chicken apple sausage into ¼-1/2 inch slices/circles
• Roll the sausage into the puff pastry pieces, the ends will slightly overlap
• Place on prepared cookie sheet
• Brush sausage pinwheels with egg wash for a nice golden brown finish
• Bake for 20 minutes or until golden brown
• While your pinwheels are baking, mix the ingredients for the sauce and set aside
• Top the finished pinwheels with a dollop of the tangy cranberry sauce or serve it on the side for dipping
• Enjoy!