Chicks in a Blanket

Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm.

Chicks in a Blanket
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands On Time:
20 mins
Total Time:
1 hrs
8 to 10 servings


  • 1 (8-oz.) can refrigerated crescent rolls

  • 1 (12-oz.) package mini smoked chicken-and-apple sausages (24 links)

  • Parchment paper

  • 1 egg yolk, lightly beaten

  • 1 tablespoon sesame seeds (optional)

  • 1 tablespoon poppy seeds (optional)

  • 1 tablespoon fennel seeds (optional)

  • Spicy Mustard Sauce


  1. Preheat oven to 375°. Unroll crescent rolls; separate into triangles. Cut each triangle into 3 long triangles.

  2. Place 1 sausage link on wide end of each triangle; roll up triangles around sausages, starting at wide end. Place, point sides down, on a parchment paper-lined baking sheet.

  3. Brush rolls with egg yolk. If desired, stir together sesame seeds and next 2 ingredients, and sprinkle over rolls.

  4. Bake at 375° for 14 to 15 minutes or until golden brown. Serve with Spicy Mustard Sauce.

  5. Note: We tested with Aidells Chicken & Apple Sausage Minis.

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