Caterpiller Cacoons

Ingredients:

1 can Refrigerated Crescent Rolls (8 rolls)
8 Sausage Links, cooked and cooled
Mustard

Directions:

Follow directions on the Crescent Rolls package for removing dough, forming into triangles and baking.  Cut each sausage lengthwise and squeeze a little mustard on each half.  Remove Crescent Rolls from package and form into triangle pieces.  Put two pieces of sausage together, mustard side to mustard size – this is the caterpillar larvae.  Lay one  mustard-sausage on the wide end of dough triangle and carefully roll up as instructed on the package.  Pinch/nip the ends and fold a little under the roll.  Bake according to package instructions.  Remove from oven and let the “Cocoons” cool off before serving.