As much as I enjoy food, you might be surprised to know that I’m not much of a snacker. I try to have three fairly well balanced meals every day with lots of veggies, some protein, and a few carbs. And I rarely think of snacking in between. However, I really do like “finger foods.” A buffet with lots of little bites of different things instead of a balanced plate is a real treat that, every once in a while on a weekend, BeeBop and I both enjoy while watching a ballgame or a movie. So, instead of cooking a meal, I’ll put out a spread of lots of our favorite things to pick up at will throughout the evening.
These little Sausage-Pineapple Rollups are perfect for that type of snacking. They have that lovely sweet-savory quality from the cocktail sausages and dried pineapple and the spicy mustard provides the perfect bit of tartness and heat to set it off. And they’re good either warm from the oven or at room temperature. You might want to save this one for your Super Bowl menu!
Sausage-Pineapple Rollups - great for football parties, tailgating, or just snacking. Click To Tweet
Preheat the oven to 375 degrees.
Separate the crescent rolls along perforations. Cut each into two pieces lengthwise. Place one cocktail sausage and one piece of dried pineapple at the wide end of each crescent roll. Roll up from the wide end to the narrow end.
Place rolls on a lined baking sheet.
Beat together the egg white and water. Brush the rollups with egg wash.
Sprinkle lightly with poppy seeds and a small amount of coarse salt.
Bake for about 12 minutes or until golden brown. Serve warm or room temperature with spicy mustard for dipping.
Enjoy!
Yields 16
Sausage-Pineapple Rollups - great for football parties, tailgating, or just snacking.
10 minPrep Time
12 minCook Time
22 minTotal Time
Save Recipe
Ingredients
- 1 pkg. refrigerated crescent rolls
- 16 cocktail sausages
- 16 pieces dried pineapple
- 1 egg white
- 1 tblsp. water
- Poppy seeds
- Coarse salt
- Spicy mustard (for serving)
Instructions
- Preheat the oven to 375 degrees.
- Separate the crescent rolls along perforations. Cut each into two pieces lengthwise.
- Place one cocktail sausage and one piece of dried pineapple at the wide end of each crescent roll. Roll up from the wide end to the narrow end.
- Place rolls on a lined baking sheet.
- Beat together the egg white and water. Brush the rollups with egg wash. Sprinkle lightly with poppy seeds and a small amount of coarse salt.
- Bake for about 12 minutes or until golden brown. Serve warm or room temperature with spicy mustard for dipping.
Notes
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More cocktail sausage recipes you might enjoy:
- Pig in a Pancake Pops from Eclectic Recipes
- Puffy Focaccia with Baby Sausages, Herbs, Feta, Garlic & Olive Oil from Scrumptious South Africa
- Slow Cooker Cocktail Sausages from Damn Delicious
- Bacon Wrapped Cocktail Sausages from Our Best Bites
- Sticky Asian Cocktail Sausages from My Fussy Eater
What I was up to…
- One year ago: Sweet and Spicy Peanuts
- Two years ago: Pork Tenderloin Sandwich with Peppers and Onions
- Three years ago: Pan Fried Zucchini with Lemon and Parmesan
- Four years ago: Lemon Bars
- Five years ago: English Onion Soup
- Six years ago: Bistro Chicken
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