Sausage Pineapple Rollups

Sausage Pineapple Rollups are made with cocktail sausages and dried pineapple wrapped in crescent roll dough, then baked until golden brown.

Prep Time 10

Cook Time 12

Total Time 22

Servings pieces

Preheat the oven to 375 degrees.
Separate the crescent rolls along perforations. Cut each into two pieces lengthwise.
8 ounces refrigerated crescent rolls
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.
16 cocktail sausages, 16 pieces dried pineapple
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.
1 egg white, 1 tablespoon water, Poppy seeds, Coarse salt
Bake for about 12 minutes or until golden brown. Serve warm or room temperature with spicy mustard for dipping.
Spicy mustard

Use plain, dried pineapple chunks; not sugar-coated pineapple.
These are best served fresh or at room temperature. If needed, reheat in a 300°F oven for 5 to 7 minutes.
Assemble ahead and refrigerate unbaked for up to 24 hours; bake just before serving.