Smoky Beef Hors D'Oeuvres with Honey Mustard Sauce
|Ready-to-bake refrigerated buttermilk flaky biscuits/4 biscuits||4 Ounce|
|Cheddar cheese||2 Ounce, shredded|
|Smoked beef sausage||6 Ounce|
|Dijon style mustard||1 Tablespoon|
|Prepared chinese mustard||1 Tablespoon (Hot)|
Preheat oven to 375° F.
Separate each biscuit into 2 layers; on sheet of wax paper arrange biscuits in 2 lines (4 biscuit layers in each line), with edges touching so that they form 1 rectangle.
Cover with separate sheet of wax paper and, using a rolling pin, roll rectangle so that it is about 9x5 inches and press edges of biscuit layers together to seal.
Sprinkle cheese over entire surface of dough; arrange sausage along wide side of dough.
Starting from wide side, roll dough jelly-roll fashion to enclose filling; press seam and ends to seal.
Transfer to baking sheet and bake until lightly browned and sausage is heated through, 12 to 15 minutes.
While sausage is baking, prepare sauce.
In small bowl combine remaining ingredients and stir well.
Remove sausage from oven and, using a serrated knife, cut crosswise into 12 equal pieces.
Serve each portion with 1/4 of the mustard mixture (about 1 tablespoon).