Carefully unwrap the croissant dough from the canister. Using a knife, cut the dough into 1/4 inch strips. Wrap a 4 inch strip around each sausage.
Bake in the oven 10 to 12 minutes. Be sure to check at 10 minutes.
Then add two mustard drops for the eyes. Serve with a dipping sauce!
By Laurel from Port Orchard, WA
Baby Mummy Sausage Recipes
Read feedback for this post below. Click here to post feedback.
Add your voice to the conversation.