These SRF Smoked beef sausages wrapped in homemade crescent dough are hard to resist. Do not be intimidated to attempt this recipe! This wisdom is coming from someone who is not a baker. It really an easy recipe and you’ll be rewarded with a happy crowd of guests. It can be all done the day before and baked off fresh right before your party.
The crescent dough recipe makes enough do for 14-18 servings with a little extra dough in case you mess up.
Combine yeast and warm tap water and 1⁄2 tablespoon sugar. Just give one quick swirl with a clean finger. Let proof, until bubbly and foamy, about 5 minutes.
Heat milk. Place heated milk, all other ingredients and proofed yeast mix -all at once- into the bowl of a stand mixer. Mix with a dough hook until smooth- about 5 minutes. Do not over knead as it will become tough and too tight.
Spray a large metal or glass bowl with a nonstick spray. Place the dough round inside and cover with plastic wrap. Place in a semi warm place until doubled in size, about 2 hours.
Empty proofed dough out onto a flat workspace. Cut the dough 3 pieces and roll each into a ball. Using a rolling pin, roll 1 ball out at a time
Roll each piece into a 12-inch circle. Cut the circle into 6 triangles/wedges.
To roll each beef blanket, place a sausage on the widest section of a wedge. Roll tightly so the point of the dough is the left. Repeat the process with the remaining sausages and dough.
Place rolled beef blankets on a parchment lined or non-stick sprayed sheet tray. Let them rest at room temperature to proof for 45 minutes. If making a day ahead, you can place the tray in the refrigerator and bake the next day. No additional proofing is required.
Whisk the egg and 1 tablespoon water in a small bowl or cup to make a quick egg wash. Brush each top with egg wash. Sprinkle seeds over top.
Bake at 325°F, 15 to 18 minutes until dough is puffed and slightly golden and you hear the sausages sizzle.