New Orleans Creole Butter Smoked Sausage Kolaches are my latest game day tailgating football appetizer obsession. Delicious smoked sausage rolled in creole butter and wrapped in a puff pastry blanket filled fresh jalapeno peppers, shredded cheese, and a flavorful cream cheese spread. A quick and easy hors d'oeuvre with classic Creole flavor that's seasoned withTony Chachere's Original Creole Seasoning. An adult version of pigs in a blanket with unique flavor originating in Louisiana.
Course Appetizer, Main Course, Snack
Cuisine American, creole
Keyword New Orleans Sausage Appetizer, Puff Pastry Sausages
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Lightly oil a large skillet over medium heat. Cut sausage into 2-inch pieces, about 12 total. Brown sausage until golden; about 4 minutes per side.
Melt butter. Stir in 2½ tsp Tony Chachere's Original Creole Seasoning.
Unroll crescent dough. Cut dough at seams then cut each triangle in half.
Spread ½ tsp cream cheese on the dough. Sprinkle the widest edge of the triangle with minced jalapeno. Top with a little shredded cheese.
Roll sausage piece in creole butter. Add on top of the cheese. Roll up dough starting at the widest edge first. Brush rolled kolache with creole butter mixture. Place on the baking sheet. Repeat with the remaining ingredients.
Mix poppy seeds, black and white sesame seeds, onion, and garlic in a bowl. Sprinkle mixture on top of buttered kolaches.
Bake in the oven for 12-15 minutes or until the dough is golden brown. Top with green onions and parsley.
Mix dijon mustard, Tony Chachere's No Salt Seasoning Blend, and water. Serve with green onions, parsley, and creole mustard dipping sauce with kolaches.