Pepper Jelly Hogs in a Blanket

We are addicted to these grown-up pigs in a blanket! There’s so much flavor for such bite-sized appetizers. —Becky Hardin, St. Peters, MO

Prep: 20 min. • Bake: 15 min. Makes: 2 dozen

1 tube (8 oz.) refrigerated crescent rolls

1 pkg. (12 oz.) fully cooked spicy sausage links, cut into 1-in. slices

1/4 cup pepper jelly Stone-ground mustard

1. Preheat oven to 375°. Coat 24 mini muffin cups with cooking spray.

2. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Cut dough lengthwise into 3/4-in. strips. Wrap a strip of dough around a sausage slice, gently stretching dough as you roll. Place cut side up in a muffin cup; repeat with remaining dough and sausage. Spoon pepper jelly over each slice.

3. Bake until dough is golden brown, 12-15 minutes. Let stand 5 minutes before removing to a serving plate. Serve warm with mustard.

1 APPETIZER 65 cal., 3g fat (0 sat. fat), 11mg chol., 152mg sod., 7g carb.

(3g sugars, 0 fiber), 3g pro.

Making a batch for you and the kids? Swap in apricot preserves for the pepper jelly to cut down on the heat. P e p p e r J e l l y H o g s i n a B l a n k e t