Sausage Breakfast Wrap with Apple Chutney
- Total Time
We give breakfast a decadent twist with these pastry-wrapped chicken sausages. Topped with homemade apple chutney, they're well worth getting out of bed for.
cooking spray1 spray(s)
ginger root1 Tbsp, fresh, grated
uncooked shallot(s)1 medium, minced
fresh apple(s)3 medium, unpeeled, cored, seeded and diced (about 3 cups)
ground cinnamon¼ tsp
unpacked brown sugar1 Tbsp
apple juice½ cup(s), unsweetened
apple cider vinegar1 Tbsp
cooked chicken sausage(s)8 oz, or turkey (4 average sized links)
reduced fat crescent roll dough4 piece(s)
- 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.