Sausage breakfast wrap with apple chutney
4
Points®
Total time: 42 min • Prep: 20 min • Cook: 22 min • Serves: 8 • Difficulty: Easy
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. This recipe is super easy to prepare and feeds a crowd in under 45 minutes, making it ideal for weekend and holiday meals when folks can gather and linger. These wraps are also make a great addition to your next brunch menu. Be sure not to pack your brown sugar to ensure the sugar amount is accurate. Use a crispy variety of apples, such as honeycrisp or granny smith to maintain the texture of the apples after they are cooked.
Ingredients
Cooking spray
1 spray(s)
Fresh ginger
1 Tbsp, fresh, grated
Shallot
1 medium, minced
Apple
3 medium, unpeeled, cored, seeded and diced (about 3 cups)
Raisins
¼ cup(s)
Ground cinnamon
¼ tsp
Unpacked brown sugar
1 Tbsp
Apple juice
½ cup(s), unsweetened
Apple cider vinegar
1 Tbsp
Cooked chicken sausage
8 oz, or turkey (4 average sized links)
Reduced fat crescent roll dough
4 piece(s)
Instructions
1
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.
2
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.
3
Cut each sausage in half lengthwise. Wrap one strip of dough around each half sausage.
4
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.
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