Vienna Sausage Rolls Food
SWEET SAUSAGE ROLLS
Refrigerated dough makes these appetizers a snap to prepare. Sausage gives them a little smoky heat, while honey and brown sugar lend a touch of sweetness. It all adds up to a finger food that's downright addicting! -Lori Cabuno, Canfield, Ohio
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Unroll crescent dough and separate into triangles; cut each lengthwise into 3 triangles. Place sausages on wide end of triangles; roll up tightly. , Combine the remaining ingredients in an 11x7-in. baking dish. Arrange sausage rolls, seam side down, in butter mixture. Bake, uncovered, at 400° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 128 calories, Fat 10g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 194mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
12 AWESOME WAYS TO USE VIENNA SAUSAGE
Here's a collection of tasty Vienna sausage recipes that can hook you at your first mouthful. Follow this recipe guide and unlock them all now.
Provided by Renee' Groskreutz
Categories Meal planning
Number Of Ingredients 12
Steps:
- Pick a few recipes to try
- Tell us your top 1 pick
- Make one and serve them at your family table
VIENNA ROLLS (BREAD ROLLS)
Make and share this Vienna Rolls (Bread Rolls) recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Yeast Breads
Time 2h20m
Yield 16 rolls, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
- Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
- Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
- Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
- The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
- Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
- Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
- Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
- Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
- Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
- Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
- Remove from oven and transfer on to a wire rack to cool.
Nutrition Facts : Calories 779.1, Fat 27.3, SaturatedFat 16.2, Cholesterol 121, Sodium 1083.7, Carbohydrate 112.4, Fiber 4.2, Sugar 1.5, Protein 19.3
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- Zingy Little Smokies. You might have tried many recipes with little smokies, but this zingy little smokies recipe has no parallel. The sauce is incredibly delicious and gets its sweetness from the brown sugar and spicy from the dijon mustard.
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