猪肉卷

Name: 猪肉卷
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 can 冷藏新月形面包卷面团; 14 oz 鸡尾酒香肠（小香肠） 擦干; 2 tbsp 无盐黄油 融化; 1 tsp 什锦贝果调味料; 0.5 tsp 片状海盐; 0.5 cup 黄芥末 用于蘸酱; 0.5 cup 番茄酱 用于蘸酱; 0.5 cup 蜂蜜芥末 用于蘸酱

开胃菜30 分钟8 份简单

关于此食谱

终极聚会拼盘——饱满的鸡尾酒香肠紧紧包裹在黄油味、金黄的新月形面包卷面团中。外脆内软，咸香美味，这些经典猪肉卷制作简单，瞬间消失。非常适合比赛日、节日派对或任何需要保证成人和儿童都喜欢的场合。

步骤说明

1
Preheat your oven to ![375°F]. Line a large baking sheet with parchment paper or a silicone baking mat.
2
Open the crescent roll dough cans and unroll the dough onto a clean surface. Separate each can into the pre-cut triangles along the perforations — you'll have 16 triangles total from 2 cans.
3
Using a pizza cutter or sharp knife, cut each triangle lengthwise into 3 smaller, narrower triangles. You should end up with about 48 thin triangles.
4
Pat the cocktail smokies dry with a paper towel — this helps the dough adhere and prevents steaming. Place one sausage at the wide base of each dough triangle.
5
Roll each sausage toward the pointed tip of the dough, wrapping snugly. Place seam-side down on the prepared baking sheet, spacing about 1 inch apart.
6
Brush the tops of each wrapped sausage generously with melted butter. Sprinkle with everything bagel seasoning or flaky sea salt, if using.
7
Bake for 12–15 minutes, until the crescent dough is puffed and deep golden brown. Check the undersides — they should be golden, not pale. Rotate the pan halfway through if your oven runs unevenly.
8
Remove from the oven and let cool for 2–3 minutes before serving. Arrange on a platter and serve warm with yellow mustard, ketchup, or honey mustard for dipping.

猪肉卷

开胃菜30 分钟8 份简单

关于此食谱

步骤说明

1
Preheat your oven to ![375°F]. Line a large baking sheet with parchment paper or a silicone baking mat.
2
Open the crescent roll dough cans and unroll the dough onto a clean surface. Separate each can into the pre-cut triangles along the perforations — you'll have 16 triangles total from 2 cans.
3
Using a pizza cutter or sharp knife, cut each triangle lengthwise into 3 smaller, narrower triangles. You should end up with about 48 thin triangles.
4
Pat the cocktail smokies dry with a paper towel — this helps the dough adhere and prevents steaming. Place one sausage at the wide base of each dough triangle.
5
Roll each sausage toward the pointed tip of the dough, wrapping snugly. Place seam-side down on the prepared baking sheet, spacing about 1 inch apart.
6
Brush the tops of each wrapped sausage generously with melted butter. Sprinkle with everything bagel seasoning or flaky sea salt, if using.
7
Bake for 12–15 minutes, until the crescent dough is puffed and deep golden brown. Check the undersides — they should be golden, not pale. Rotate the pan halfway through if your oven runs unevenly.
8
Remove from the oven and let cool for 2–3 minutes before serving. Arrange on a platter and serve warm with yellow mustard, ketchup, or honey mustard for dipping.