Ingredients
2
packages (14 oz each) Polska-kielbasa sausage links
6
oz Swiss cheese slices
1/2
cup white vinegar
1/4
cup sugar
1/4
cup ice-cold water
1/4
teaspoon salt
2
cups thinly sliced unpeeled English (seedless) cucumber
1
cup sliced drained cherry peppers (from 16-oz jar)
1
medium onion, thinly sliced
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
cup Dijon mustard
Preparation
Heat oven to 375°F. Spray cookie sheet with cooking spray. Pat sausages dry with paper towels. Cut cheese into 12 (3 1/2x2-inch) pieces.
In medium bowl, stir vinegar, sugar, water and salt until sugar is dissolved. Add cucumber, peppers and onion; set aside.
Unroll both cans of dough on lightly floured surface. Roll each sheet to 14x8-inch rectangle; cut each into 6 rectangles.
For each mummy, spread dough rectangle with 1 teaspoon mustard. Place cheese piece in center; top with sausage link. With sharp knife, make deep cuts on long sides of dough to within 1/2 inch of center. Alternately cross strips over sausage to look like mummy. Place about 1/4 inch apart on cookie sheet.
Bake 20 to 25 minutes or until lightly browned. Pull apart and serve with pickled vegetables.
