Ingredients
- 3 cans (8 oz) refrigerated Original Crescent Rolls (8 Count) or 3 can (8 oz) refrigerated Original Crescent Dough Sheet
- 8 Colby and Monterey Jack Cheese Sticks
- 1 (48oz) package DJ's Boudain
- Mustard, for eyes
Directions
- Preheat oven to 375°F.
- If using crescent rolls: Unroll dough; press perforations to seal, creating 2 rectangles per can. If using dough sheet: Unroll dough; cut into 2 rectangles.
- With a pizza cutter, cut each rectangle widthwise into 12-14 strips, making a total of 24-28 pieces of dough per can. Score boudain links and remove casings.
- Make indention in the back of the boudain links, place cheese stick in the indention. Wrap 6 pieces of dough around each boudain link and cheese stick (4 below eyes, 2 above eyes) to look like "bandages," stretching dough slightly to completely cover the cheese stick. Use any extra dough for additional cheese coverage.
- On a parchment lined cookie sheet, place wrapped links cheese side down; spray dough with cooking spray.
- Bake 13-17 minutes or until dough is light golden brown and boudain is hot. With mustard, draw "eyes."
Makes 12 servings.