Mummy-Wrapped Italian Sausage Rolls with Marinara
Equipment
- Baking sheet
- Oven
- Pastry brush
- Small knife
Ingredients
- 4 Italian sausages
- 1 package crescent roll dough
- 1 cup marinara sauce
- 1 egg, beaten
- 8 black olive slices
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent dough and cut it into thin strips.
- Wrap the strips around each Italian sausage, leaving small gaps to create a mummy effect.
- Place the wrapped sausages on the baking sheet and brush them lightly with the beaten egg.
- Press two black olive slices onto each sausage to form eyes.
- Bake for 20 to 25 minutes until the dough is golden and the sausages are cooked through.
- Warm the marinara sauce in a small pan or microwave and serve it alongside the rolls for dipping.
Notes
Brush the dough with egg right before baking to help the strips stay in place and brown evenly. If you prepare the rolls ahead, cover and refrigerate them for up to four hours, then bake just before guests arrive so the pastry stays crisp. Leftovers reheat best in a 350°F oven for five minutes rather than a microwave.
Course: Appetizer
Cuisine: Italian
Equipment: Baking sheet, Oven, Pastry brush, Small knife
Cuisine: Italian
Equipment: Baking sheet, Oven, Pastry brush, Small knife