8 ounces Crescent Dough Sheet
12 ounces sausage links; such as Aidells Spicy Mango w/Jalapeno or skinless sausage or kielbasa w/ jalapeno fully cooked
1/4 cup Millicent's Champagne pepper jelly
2 tablespoons whole-grain mustard
Preheat oven to 375°F.
Spray a 24 mini-muffin tin with cooking spray. (You might need to use 2 muffin tins.)
On a clean work surface, lay the Crescent Dough Sheet flat then cut it in half lengthwise. Cut each half into ¾" strips.
Cut the sausage links into 1" pieces.
Roll each sausage piece with one strip of dough along the edge. Stretch the dough gently as you roll the sausage.
Place one rolled sausage in each muffin cup, sausage side up.
Place a small dollop of hot pepper jelly and a small dollop of mustard on the top of each sausage roll.
Bake in at 375°F, 12-15 minutes or until golden and bubbly.
Transfer to a cooling rack 5 minutes then place on a serving tray.