- 1 tablespoon cornmeal
- 1 package (11 ounces) refrigerated bread sticks
- 2 tablespoons Dijon mustard
- 24 fully cooked small smoked sausage links
- 1/2 cup maple-flavored syrup, warmed
Preheat oven to 375°F. Sprinkle Cutting Board with cornmeal. Unroll bread stick dough over cornmeal; spread evenly with mustard using Skinny Scraper. Using Pizza Cutter, cut dough along perforations to form 12 strips; diagonally cut each strip in half lengthwise to make 24 long, thin triangles. Place one sausage on short side of each triangle; roll up and place, point down, on Large Round Stone with Handles. Bake 14-16 minutes or until golden brown. Serve with warm syrup for dipping.
12 servings of 2 wraps with 2 teaspoons syrup
Nutrients per serving:
Calories 170, Fat 4.5 g, Sodium 470 mg, Dietary Fiber 0 g
U.S. Diabetic exchanges per serving: No information is currently available.
Cook's Tips: No information is currently available.