I don’t think I can count the number of times my son Carlos made this
as a teenager. He’s also served it to Frank. Carlos and I laugh over the idea of serving Frank’s Franks to Frank.
8 chicken franks
1 package (8-ounces) crescent roll dough
2 tablespoons Dijon mustard
2 slices Swiss cheese, 7×4-inches
1 egg beaten with 1 tablespoon water
1-1/2 teaspoons poppy seeds (optional)
Preheat oven to 375oF. Pierce franks all over with tines of fork. Divide crescent rolls and place on lightly floured surface. Working with one piece of dough at a time, fold tips of long side of triangle in to meet at center. Then stretch triangle lightly up toward point. Cut cheese slices in half, then diagonally to form four triangular pieces. Brush dough with thin layer of mustard, top with cheese, brush with mustard again. Roll franks in the dough, starting at the bottom and rolling toward the point. Place on ungreased baking sheet so they are not touching. Brush lightly with egg wash and sprinkle with poppy seeds. Place in the middle of the oven for 15 to 20 minutes or until dough is golden brown.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes