The past few months have been so busy that we haven't done a lot of adventurous cooking. But I knew that I wanted to make something fun for our holiday potluck office party. One day I was shopping at Trader Joe's, and they were giving out samples of their crescent rolls with Quattro Formaggio cheese. It was delicious. I remembered D mentioning that we should make pigs in blankets, so I picked up three packages of sausage (smoked apple Chardonnay chicken sausage), three containers of crescent dough, a bag of Quattro Formaggio, and some dijon mustard. D suggested we make a spicy coffee mustard sauce for dipping.
I couldn't quite visualize how to roll these up, but it was pretty simple. Just stretch the dough out to be large enough to cover one whole sausage, and then roll it up with cheese and fresh ground black pepper, stretching the pastry dough over the sausage. At the last minute, we had the idea of rolling the sausages in parsley.
We popped them back in the fridge and let them sit overnight. About an hour and a half before the party, we cut them into 8 pieces each and placed them on a greased cookie pan. We baked them at 350 degrees until the pastry started to brown. Then we placed them on a tray decorated with red tissue paper.
For the spicy mustard sauce, we brewed a strong cup of coffee and then boiled it down to a syrup. We added that to a 12 oz jar of mustard, added some maple syrup, and seasoned it with a tiny bit of salt, pepper and Worcestershire sauce. It was very spicy; I think the dijon base we used was a bit too strong (Roland's). In the future, I might increase the amount of coffee syrup, and switch the maple syrup to honey. It was very tasty, though.
I love making little signs for potlucks. I started making little signs with used envelope backs, and then taping them to little toothpicks and sticking them in the food. I think people really appreciate knowing what they're about to eat. There were lots of people who don't eat pork at the party, and I think the sign helped to let them know it was chicken sausage.
I would definitely make this dish again.