Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken and sausage in a blanket. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Chicks in a Blanket Be the first to rate & review! Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm. Take about a teaspoon of the chicken sausage and put it at one end of the strip, now roll it until the next end meets as in my picture then cut it off. The easiest, least-messy way to wrap these "chicks," or chicken sausages, is with crescent dough.

To get started with this recipe, we must prepare a few components. You can cook chicken and sausage in a blanket using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make chicken and sausage in a blanket:

1. Get 1 box hot sausage
2. Take 3 tbsp Philadelphia garlic cooking cream
3. Make ready 2 can pillsbury crescent croissant
4. Make ready 1 box boneless/ skinless chicken
5. Make ready 1 pinch salt
6. Take 1/2 small diced onion

Line a baking sheet with aluminum foil and set aside. Cut each chicken sausage in half lengthwise. Cut each sausage piece in half again, width wise. Brush with the egg wash and sprinkle generously with the bagel.

Steps to make chicken and sausage in a blanket:

1. preheat oven to 450
2. cut chicken in to small cubes
3. cut sausage into small cubes
4. in a pan grill chicken and sausage until cooked
5. once chicken/sausage is cooked add diced onion
6. in bowel mix chicken, sausage and garlic cream
7. open croissent can…use 2 triangles side by side like a square and stuff with chicken/sausage
8. fold over each side to cover stuffing
9. bake until croissant is golden (10 min or so)

Cut each sausage piece in half again, width wise. Brush with the egg wash and sprinkle generously with the bagel. Here's a much lighter but still very tasty spin on traditional pigs in the blanket. Because this recipe makes such a large yield, it's an excellent finger food to serve at a brunch or causal gathering. We've used a chicken and apple sausage which pairs well with grainy mustard if you'd like to use it a dipping sauce.

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