Sheet Pan Smoked Sausage Cranberry Bites – Sweet, Savory, and Perfect for Parties
Sheet Pan Smoked Sausage Cranberry Bites combine smoky sausage, tangy cranberry sauce, and buttery crescent dough - perfect for parties.
Equipment
- sheet pan
- mixing bowl
- baking parchment
Ingredients
Dough and Filling
- 1 can refrigerated crescent roll dough (8 oz)
- 1 package fully cooked smoked sausage (12–14 oz, turkey or beef), sliced into ½-inch rounds
- ½ cup whole berry cranberry sauce
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon honey (optional)
- 1 egg egg wash plus 1 tablespoon water
- Fresh thyme or rosemary (optional)
Instructions
Preparation
- Preheat the oven: Set oven to 375°F (190°C) and line a sheet pan with parchment paper.
- Prepare the dough: Unroll crescent dough and separate into triangles. Cut each triangle in half lengthwise to make 16 smaller strips.
- Wrap the sausage: Place one sausage slice at the wide end of each dough strip and roll up. Arrange seam-side down on the sheet pan.
- Mix cranberry topping: Combine cranberry sauce, Dijon mustard, and honey in a small bowl. Stir well.
- Add topping: Spoon about ½ teaspoon of the cranberry mixture onto each wrapped sausage.
- Brush with egg wash: Beat egg with water and lightly brush over exposed dough for shine and color.
- Bake: Bake 15–18 minutes or until golden brown and puffed. The cranberry mixture should be slightly caramelized.
- Garnish and serve: Sprinkle with fresh herbs if desired and serve warm.
Notes
Use fully cooked turkey or beef sausage for best results. Assemble up to 6 hours early and refrigerate until baking. Reheat in the oven at 325°F for 8–10 minutes to keep crisp. A small dollop of cranberry topping is plenty — too much can cause overflow.
Nutrition
Serving: 1biteCalories: 140kcalCarbohydrates: 11gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 20mgSodium: 210mgSugar: 4g
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