POINTS® Value |  3
Servings | 8
Preparation Time | 20 min
Cooking Time | 22 min
Level of Difficulty | Moderate

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.

1 sprays cooking spray
1 Tbsp ginger root, fresh, grated
1 medium shallot(s), minced
3 medium apple(s), unpeeled, cored, seeded and diced (about 3 cups)
1/4 cup raisins
1/4 tsp ground cinnamon
1 Tbsp unpacked brown sugar
1/2 cup apple juice, unsweetened
1 Tbsp apple cider vinegar
4 roll reduced-fat crescent roll dough
12 oz Casual Gourmet Chicken Sausage - Sundried Tomato & Herb, (4 sausages, 3 oz each), or similar product

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.