Halloween mummy sausage wraps
Reduced fat crescent roll dough
Cooked chicken sausage(s)
10 oz, 4 (2.5-oz) sausages, halved lengthwise
Plain fat free Greek yogurt
2 tbsp(s), plus more for garnish
Dried sesame seed kernels
0 cup(s), black variety, optional
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Unroll dough, separating it into 8 wedges. Cut each wedge lengthwise into 4 strips. Wrap 4 strips around each sausage half, leaving a spot open toward the top for the eyes. Arrange on prepared sheet pan and lightly coat tops with nonstick spray. Bake at 375°F until golden brown, about 17 to 20 minutes.
- Meanwhile, in a small bowl, combine yogurt, mustard, honey, and cayenne. Using a toothpick dipped in mustard, add “eyes.” Top with sesame seeds to create “pupils,” if desired. Serve wraps with sauce.
- Serving size: 1 wrap and about 2 tsp sauce