Cinnamon Puppy Chow
by The Pajama Chef
My recipe uses an ingredient from one of our generous sponsors, El Diablo Mustard.
El Diablo has many different types of spicy mustard flavors including, mango, steakhouse, habanero, chipotle, jalapeno and Texas chili. I used El Diablo's jalapeno mustard to create my dipping sauce (amazing!). If you do not have this mustard you can use regular brown or yellow and a bit of diced hot pepper of choice. I really liked the different flavors of the mustard and, aside from jalapeno, loved the steakhouse flavor! I think it could make an amazing sauce if you added a bit of blue cheese to a burger or a steak sandwich.
I have to confess that these started a bit of a fight at our house. You see Ron was working at the lab and I had every intention of saving him a few of these babies for when he came home....... but I didn't. In fact, Kellen and I ate them all.....oops. I promised him I would make them again since he was bummed about missing out on these tasty munchies. They are a fun play on pigs in a blanket and the sauce is the perfect tangy & spicy companion.
Thanks for joining me at our tailgate party! Please visit my fellow tailgaters for more delicious recipes and don't forget to enter the giveaway!
5 grilled bratwursts
1 package of seamless crescent rolls
1/2 cup mayo
3 1/2 Tbl El Diablo Jalapeno Mustard (3 Tbl mustard of choice with 1/2 tsp diced jalapeno)
1 tsp finely chopped parsley
1/4 tsp garlic powder
1/8 tsp white pepper
Place all sauce ingredients into a medium bowl. Mix well and set aside.
Pre-heat over to 350 degrees.
Slice each brat into five equal pieces. Cut crescent dough length-wise and roll dough around the brat. Cut the dough when it circles around the brat piece and press to seal.
Place brats on a cookie sheet and bake 10-12 minutes or until golden.
Serve immediately with mustard dipping sauce.
Makes 25 bites.