breakfast

Ingredients

	1 spray(s) cooking spray
	1 Tbsp ginger root, fresh, grated
	1 medium shallot(s), minced
	3 medium apple(s), unpeeled, cored, seeded and diced (about 3 cups)
	1/4 cup(s) raisins
	1/4 tsp ground cinnamon
	1 Tbsp unpacked brown sugar
	1/2 cup(s) apple juice, unsweetened
	1 Tbsp apple cider vinegar
	4 roll(s) reduced-fat crescent roll dough
	4 link(s) Aidells Sun-dried tomato smoked turkey & chicken sausage, or similar product

Instructions

• Preheat oven to 375°F. Coat a nonstick skillet with cooking spray. Add ginger and shallot and sauté over high heat for 1 minute. Add apples, raisins, cinnamon, brown sugar, apple juice and vinegar. Cover and simmer 12 to 14 minutes, or until the apples are tender.
  
  
• Meanwhile, separate crescent rolls. Shape dough into 2 rectangles made of 2 rolls each and press seams together to make smooth rectangles. Cut each rectangle into 4 strips for a total of 8 strips.
  
  
• Cut each sausage in half lengthwise. Wrap one strip of dough around each half sausage.
  
  
• Place wrapped sausages on nonstick cookie sheet and bake 8 minutes, or until dough is golden. Remove from cookie sheet and serve immediately with chutney. Yields 1 pastry-wrapped sausage and about 1/2 cup of chutney per serving.