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Sausage Wrap-Arounds


  • 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


  1. 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. 


  1. 24 wraps
    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

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