Chicks in Blankets

Total Time: 40 min Prep: 20 min Cook: 18 min Serves: 32 Easy Here’s a much lighter but still very tasty spin on traditional pigs in the blanket. Because this recipe makes such a large yield, it’s an excellent finger food to serve at a brunch or casual gathering. We’ve used a chicken and apple sausage which pairs well with grainy mustard if you’d like to use it as a dipping sauce. For best results, thaw the frozen phyllo dough in the refrigerator the night before—they’ll be much easier to work with when wrapping the sausage links. For variation, try a different flavored smoke sausage such as mango or habanero green chile for a super spicy alternative.

Ingredients: 4 sprays cooking spray 8 sheets phyllo dough, (13- X 18-in each) 8 chicken apple sausage links, (3 oz each) ¾ cup Weight Watchers Reduced-fat Mexican style shredded cheese Instructions Preheat oven to 400°F. Coat a baking sheet with cooking spray. Place 1 sheet of phyllo on a clean work surface with the long side towards you (keep the rest covered with plastic wrap and a damp cloth to keep from drying out); coat the entire surface lightly with cooking spray. Fold the sheet into thirds (like a letter); coat the exposed surface lightly with cooking spray. Place 1 link sausage at the bottom end of phyllo; roll tightly. Trim excess dough; cut into 4 pieces. Transfer to prepared pan, seam-side down; repeat with remaining phyllo and sausages. Bake until phyllo is golden brown, flipping once halfway through, 15 minutes. Turn each chick in a blanket on its side; sprinkle a few pieces of cheese over each and bake until cheese melts, 2-3 minutes. Cool slightly before serving. Serving Size: 1 chick in a blanket!

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