Ingredients You’ll Need
- 1 tube (8 oz/227 g) refrigerated crescent roll dough (8 triangles)
- 1 package (14 oz/396 g) fully cooked cocktail sausages or little smokies, about 16 pieces
- 1 tablespoon all-purpose flour, for dusting the work surface
- 2-3 tablespoons yellow or Dijon mustard, for the eyes
- 1 large egg, beaten (optional, for egg wash)
How to Make It
1. Heat the oven: Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut the dough: Unroll the crescent dough and separate it along the perforated lines into 8 triangles, then cut each triangle lengthwise into 2 long, narrow strips for 16 strips total.
3. Prep the sausages: Pat the cocktail sausages dry with a paper towel so the dough grips them instead of sliding off as you wrap.
4. Wrap each sausage: Starting about a third of the way down from the top, wind a dough strip around the sausage in a loose spiral, then stop and leave 2 to 3 inches of dough hanging past the bottom, uncovered, so it drapes down like a ghost’s tail.
5. Arrange and brush: Set the wrapped sausages seam-side down on the baking sheet, gently fan out the dangling tail of each one so it lies flat, then brush lightly with beaten egg if using.
6. Bake until golden: Bake for 12 to 15 minutes, until the dough is golden brown and the sausages are heated through.
7. Add the faces and serve: Let the ghosts cool for 2 to 3 minutes, dip a toothpick in mustard to dot on two small eyes near the top of each one, then serve warm.
Extra Information
- Makes about 16 ghost sausage rolls, roughly 2 per serving.
- Assemble the wrapped sausages up to a day ahead and refrigerate before baking.
- Add mustard eyes only to the pieces you are serving right away.
Essential Tools
- Baking sheet
- Parchment paper
- Toothpick
- Small bowl for mustard