Description
Make this easy, visually appealing pull-apart appetizer shaped like a football for your next game day party using crescent rolls and cocktail sausages.
Ingredients
Scale
- 1 can (8 ounces) refrigerated crescent roll dough
- 1 package (12 ounces) cocktail sausages or mini smoked sausages
- 1 large egg, beaten (for egg wash)
- 1 teaspoon water
- 1 tablespoon sesame seeds (optional)
- 1 strip provolone or mozzarella cheese, about 1/2 inch wide and 4 inches long (for the football lace)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Unroll the crescent roll dough onto a clean surface. Do not separate the triangles. Gently press the seams together to form one large rectangle of dough.
- Arrange the cocktail sausages in two parallel rows down the center of the dough rectangle, leaving about 1 inch of space between the two rows. The sausages should run lengthwise, mimicking the shape of a football.
- Using a sharp knife or pizza cutter, cut the dough on either side of the sausage rows into strips about 3/4 inch wide. You should have strips on the left and right of the sausage rows.
- Starting at one end, begin wrapping the dough strips around the sausages in a crisscross or diagonal pattern, overlapping slightly to enclose the sausages completely. This creates the pull-apart structure. Trim excess dough if necessary.
- Gently pinch the ends of the dough closed to seal the ‘football’ shape.
- In a small bowl, whisk together the beaten egg and 1 teaspoon of water to create an egg wash. Brush the entire surface of the dough-wrapped sausages with the egg wash.
- Sprinkle the sesame seeds lightly over the dough, if using.
- Place the cheese strip across the center of the dough football to represent the football lace.
- Bake for 15 to 18 minutes, or until the dough is golden brown and the sausages are heated through.
- Let cool on the baking sheet for 5 minutes before serving warm. Guests can pull off individual sausage rolls.
Notes
- You can assemble this appetizer ahead of time and refrigerate it on the baking sheet, covered, for up to 4 hours before baking. Add 3 to 5 minutes to the baking time if baking directly from the refrigerator.
- For a richer color, brush the dough with melted butter instead of an egg wash before baking.
- Use different types of mini sausages, such as all-beef or smoked sausage, based on your preference.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 130
- Sugar: 1
- Sodium: 350
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 0
- Protein: 6
- Cholesterol: 25