Hey there! The holidays are just around the corner, and I can already feel the excitement building up! It's that time of the year when we get to welcome guests, catch up with family and friends, and indulge in some delicious food. During Thanksgiving, we usually stick to the classics, but my husband always likes to add a little twist to the menu. He's not a big fan of appetizers, though... he thinks they take away from the main course that he spends hours cooking!
For Christmas, we try to make it easy for everyone and organize a family gathering on the day after the holiday. That way, our out-of-state family can travel without any hassle, and we can accommodate everyone's schedules and in-laws. We keep things simple with sandwiches and finger foods for a light and easy meal that still leaves plenty of room for the gifts that will be exchanged later. We've toned down the gift-giving over the years and now do a grab bag, but some people still can't resist going overboard!
For the ingredients you'll need:
6 tbsp. salted butter
2 tbsp. honey mustard, plus more for dipping
1 tsp. paprika
1/2 tsp. garlic powder
2 , 8-oz. tubes crescent roll dough
32 cocktail franks (about one 14-oz. package)
1 tsp. poppy seeds
Let's get started by preheating your oven to 375º. Now, let's melt some butter in a small saucepan. Brush a 9-inch springform pan with a little of the melted butter. Then, brush the outside of an ovenproof 3-inch-diameter ramekin with melted butter and place it in the middle of the springform pan.
Next, let's stir the honey mustard, paprika, and garlic powder into the remaining melted butter until it's smooth.
Now, unroll a tube of crescent roll dough and press the perforated seams together. Repeat with the other tube of dough. Cut each sheet of dough into fourths crosswise and lengthwise to make 16 strips per sheet. Brush the strips with the mustard-butter mixture, reserving about 2 tablespoons for the top.
Roll each cocktail frank in a strip of dough. Arrange the franks standing up in 2 circles around the ramekin. Bake until the dough is puffy, which should take about 25 to 30 minutes. Brush with the reserved mustard-butter mixture and sprinkle with the poppy seeds. Continue baking until deep golden brown, which should take about 10 to 15 more minutes.
Let everything cool on a rack for 10 minutes, then remove the springform ring. Fill a small with honey mustard for dipping and enjoy your delicious appetizer!
So, I can't take credit for this one because it was my sister-in-law Donna who brought it last visit and It was a hit with the family. It's a quick and easy dish that everyone loved, and I'm gonna make it this time.
