3 cups California ripe olive wedges
3 8-ounce packages refrigerated crescent rolls*
1/3 cup coarse-grained mustard**
12 ounces bratwurst, thinly sliced
3 cups Muenster cheese, grated
Servings: 12 / Yield: 24 pieces
Measure ripe olive wedges and reserve. Separate crescent dough into wedges. Place on baking pan(s) treated with non stick spray. Spread mustard (about 1/2 tsp.) over each crescent. Bake at 375ºF for 5 minutes. Remove from oven. Top each slice with sausage, then olive wedges, then grated Muenster cheese. Finish baking at 375ºF for 10 more minutes, or until crust is golden and cheese is melted. If desired, place under broiler for 1 minute more. Serve hot.
Notes: * Pillsbury & trade
** Ingelhoffer & trade
3 8-ounce packages refrigerated crescent rolls*
1/3 cup coarse-grained mustard**
12 ounces bratwurst, thinly sliced
3 cups Muenster cheese, grated
Servings: 12 / Yield: 24 pieces
Measure ripe olive wedges and reserve. Separate crescent dough into wedges. Place on baking pan(s) treated with non stick spray. Spread mustard (about 1/2 tsp.) over each crescent. Bake at 375ºF for 5 minutes. Remove from oven. Top each slice with sausage, then olive wedges, then grated Muenster cheese. Finish baking at 375ºF for 10 more minutes, or until crust is golden and cheese is melted. If desired, place under broiler for 1 minute more. Serve hot.
Notes: * Pillsbury & trade
** Ingelhoffer & trade
