Sesame Skewers by Lily

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At a glance
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.