Creole Butter Smoked Sausage Kolaches
Creole Butter Smoked Sausage Kolaches feature smoked sausage, gouda, jalapeño, and cream cheese wrapped in crescent dough with Creole butter and mustard dip.
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Servings: 12
Ingredients
For the Kolaches
- 1 lb smoked sausage
- 8 oz refrigerated crescent rolls
- 2/3 cup grated gouda cheese or mozzarella cheese
- 2 tbsp chive and onion cream cheese spread
- 1 jalapeño ribs and seeds removed, finely minced
- 4 tbsp unsalted butter melted
- 2 1/2 tsp Tony Chachere’s Original Creole Seasoning
- 2 tsp parsley
- 2 green onions diced
For the Everything Seasoning Topping
- 1/2 tsp poppy seeds
- 1/4 tsp white sesame seeds
- 1/2 tsp black sesame seeds
- 1/2 tsp dried minced garlic
- 1/2 tsp dried minced onion
For the Creole Mustard Dipping Sauce
- 2 tbsp coarse ground Dijon mustard
- 1 tsp Tony Chachere’s No Salt Seasoning Blend
- 1 1/2 tsp water
Instructions
- Preheat the oven to 375°F.
- Line a large baking sheet with parchment paper.
- Lightly oil a large skillet and place it over medium heat.
- Cut the smoked sausage into 2-inch pieces, yielding approximately 12 pieces.
- Place the sausage pieces in the heated skillet.
- Brown the sausage pieces for approximately 4 minutes per side, or until golden.
- Remove the sausage from the skillet and set aside.
- Place the melted butter in a small bowl.
- Stir in 2 1/2 tsp Tony Chachere’s Original Creole Seasoning until fully combined.
- Unroll the refrigerated crescent dough.
- Separate the crescent dough at the seams.
- Cut each crescent dough triangle in half.
- Spread approximately 1/2 tsp chive and onion cream cheese spread onto each piece of dough.
- Sprinkle the widest edge of each dough piece with finely minced jalapeño.
- Add a small amount of grated gouda cheese over the jalapeño.
- Roll each browned sausage piece in the prepared Creole butter mixture.
- Place one butter-coated sausage piece on top of the cheese at the widest edge of each dough piece.
- Roll the dough around the sausage, beginning at the widest edge.
- Place each rolled kolache seam-side down on the prepared baking sheet.
- Brush the outside of each kolache with additional Creole butter mixture.
- In a small bowl, combine the poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, and dried minced onion.
- Sprinkle the seasoning mixture evenly over the buttered kolaches.
- Place the baking sheet in the preheated oven.
- Bake for 12 to 15 minutes, or until the crescent dough is fully baked and golden brown.
- Remove the kolaches from the oven.
- Sprinkle the baked kolaches with diced green onions and parsley.
- In a small bowl, combine the coarse ground Dijon mustard, Tony Chachere’s No Salt Seasoning Blend, and water.
- Stir until the dipping sauce is smooth and fully combined.
- Serve the kolaches warm with the prepared Creole mustard dipping sauce.
Notes
To make these Creole Butter Smoked Sausage Kolaches gluten free, replace the refrigerated crescent rolls with certified gluten-free crescent dough, gluten-free biscuit dough, or gluten-free puff pastry.
Use smoked sausage that is clearly labeled gluten free, as some packaged sausages may contain fillers, flavorings, or additives with gluten.
Verify that the gouda cheese, cream cheese spread, Creole seasoning, no-salt seasoning blend, Dijon mustard, dried minced garlic, dried minced onion, poppy seeds, sesame seeds, and all packaged ingredients are labeled gluten free.
If using gluten-free puff pastry or dough, follow the package baking temperature and timing if it differs from the original recipe.
Use a clean skillet, baking sheet, parchment paper, bowls, brushes, knives, and utensils to prevent gluten cross-contact.
For celiac-safe preparation, avoid shared flour-dusted surfaces, shared cutting boards, and condiments that may have been contaminated by gluten-containing utensils.