Sausage breakfast wrap with apple chutney
1 Tbsp, fresh, grated
1 medium, minced
3 medium, unpeeled, cored, seeded and diced (about 3 cups)
Unpacked brown sugar
½ cup(s), unsweetened
Apple cider vinegar
Cooked chicken sausage(s)
8 oz, or turkey (4 average sized links)
Reduced fat crescent roll dough
- 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.