Ingredients:
- 1 (8-ounce) can refrigerated crescent rolls
- 3 tablespoons Mountain Man Garlic Pepper Sauce
- 1 (12-ounce) package cocktail-size smoked sausages
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Chopped fresh celery leaves, for garnish
- Fresh celery, for serving
- Blue Cheese Dressing, for serving
Directions:
- Preheat oven to 375°F. Line large baking sheet with parchment paper and set aside.
- Unroll crescent rolls on a cutting board and separate along perforated lines into 8 triangles.
- Brush dough with 2 tablespoons of the Mountain Man Garlic Pepper Sauce, cut into about 28 skinny triangles (it will depend on number of smoked sausages in package).
- Working one at a time, place 1 smoked sausage on top of the wide base of 1 skinny dough triangle.
- Roll sausage toward pointed end of triangle, allowing dough to overlap and wrap around sausage.
- Place in even layer, point-side down, on prepared baking sheet.
- Repeat with remaining smoked sausages and dough triangles.
- Stir together melted butter, garlic powder, onion powder, paprika, and remaining 1 tablespoon Mountain Man Garlic Pepper Sauce in a small bowl until combined.
- Brush wrapped smoked sausages with butter mixture.
- Bake in preheated oven until dough is puffed and golden brown, 15 to 20 minutes.
- Drizzle with additional wing sauce
- Garnish with celery leaves.
- Serve immediately with celery and Blue Cheese Dressing.
