SAUSAGE RING RECIPES

Steps:

• Heat oven to 375°F. Line baking sheet with parchment. Unroll dough and brush with mustard. Cut each triangle in half lengthwise to create 2 skinnier triangles. Place 1 frank on each wide end of dough, then roll up and arrange on prepared sheet in two concentric circles, making sure dough on both circles touches. Beat egg with 1 Tbsp water, brush over dough and sprinkle with caraway seeds. Bake until golden brown, 18 to 22 min. Serve with mustard.

Steps:

• In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely., Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour., Preheat oven to 350°. Cut each log into 10 slices. Bake on parchment-lined baking sheets until golden brown, 15-18 minutes. Serve warm.
  Freeze option: Freeze pinwheels in freezer containers, separating layers with waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5 minutes.