I usually make appetizers that little kids do not like. It has “stuff” on it to which they turn up their noses. I’ll hear, “What’s that green stuff?” Or, “Are those nuts? I don’t eat nuts.” So I thought I’d make something really simple with no green stuff or nuts. Something very basic that kids would enjoy. Yes, I did use andouille sausage, which is a bit spicy, but since these bites are quite small, the heat isn’t too obvious.
This appie is really, really simple. I used refrigerated crescent roll dough and you can’t get any simpler than that. And one, yes only one, andouille sausage! I used fontina cheese because that’s what was in my fridge, but you could use cheddar, havarti, or whatever.
Because these bites are small…literally one bite, a tube of crescent roll dough makes a bunch. I made a honey mustard dip to balance the saltiness of the sausage and cheese, but you don’t really need it. In fact, when I made it, my seven year old twin grandkids said, “What’s that yellow stuff?” Of course. But mom made them try it and surprise, they liked it! So give this easy peasy appetizer a try. If you want to fancy it up for a party, you could sprinkle some sesame seeds on them before baking. But then, you might hear, “What are those brown things?”
- 1 can of Original Pillsbury Crescent Rolls
- 1 andouille sausage (I used Aidells Cajun Style)
- 1 cup of of finely grated fontina cheese
- 1 egg
- Yellow mustard
Chop the sausage into fine bits. Set aside. Grate the cheese on the little holes, not the big holes of a box grater. Set aside.
Open the crescent roll can and separate into four rectangles using a knife. Press together the perforations where two triangles meet. With the long end facing you, place a quarter of the sausage along the length. Top with a quarter cup of the cheese. This is where finely grated cheese is needed, so it’s easier to roll.
Roll into a log, gently pressing it closed. Pinch the ends to keep the filling inside. Lay on cutting board, seam side down. Cut into four pieces. Pinch the ends together and place on parchment lined cookie sheet. Beat the egg and brush the tops.
Bake at 375 degrees for about 8 to 10 minutes, or until golden. If some of the cheese leaks out, you can push it back in with a butter knife as soon as you remove them hot from the oven.
Mix the mustard with some honey according to your taste, sweet or not too sweet.