2 five ounce cans of vienna sausage
1 eight ounce can of refrigerated crescent dinner rolls
Drain vienna sausage; pat dry with paper towels. Unroll dough; separate into 8 triangles. Cut each triangle in half. You will have 16 triangles. Place one vienna sausage on each triangle. Roll up; start at shortest side of triangle and roll to opposite point. Place rolls point side down on ungreased baking sheet. Bake at 375 degrees for 11-13 minutes or until golden brown.
16 APPETIZERS
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Temperatures |
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Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading. | |
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done |
LAMB, in the center not touching the bone140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done |
POULTRY,chicken, in breast, 170ºF (77ºC) |
PORK AND VEAL, in the center not touching the bone 160ºF (71ºC) |
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