Lily’s sesame skewers

Sesame Appetizer Skewers
Makes 20 one-bite appetizers

Cooking Spray
1 can refrigerated crescent flaky dough sheet (not rolls)
4 tablespoons white sesame seeds
1/4 to 1/2 cup heaping cup crumbled Isle de France chevre
20 large fresh basil leaves
1 tablespoon oil
1 (12-ounce) jar roasted red peppers, drained, rinsed, patted dry, cut into 1-inch pieces
10 (7 oz) fully cooked maple turkey sausages, thawed, cut crosswise in half
20 small sun-dried tomatoes in olive oil or 10 large, cut in half and drained
20 (5 to 6-inch long) wooden skewers

Preheat oven to 375 degrees.  Lightly spray a cookie sheet, wipe with a paper towel to remove most of it, and
set aside.

Unroll crescent dough sheet on work surface and roll out to measure 10 X 10 inches.  Sprinkle sesame seeds
evenly on dough and press in to place with a rolling pin.  Turn dough sheet to put sesame seeds on the bottom
and sprinkle evenly with crumbled goat cheese and press in lightly with fingers.

Cut dough into 4 (5-inch) squares and then roll each square up, pinching the edges together to seal.  Repeat with
remaining squares.  Cut each roll into 5 slices (each about 1 inch) and place cut side down on cookie sheet.
Bake 10 to 12 minutes or until golden brown. Transfer rolls to a wire rack and set aside.

Fold each leaf of basil to measure 1-inch and thread onto a skewer. Add a piece of roasted red pepper, a length
of sausage, a sun-dried tomato, and a sesame roll, threading it through the center of cut side. Repeat with the
remaining ingredients to make twenty skewers.

Reheat in a 250 degree oven for 2 or 3 minutes and serve on a tray, pastry side down with skewer sticking up for
easy handling.

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