Sausage Breakfast Wrap with Apple Chutney POINTS® value | 3 Servings | 8 Preparation Time | 20 min Cooking Time | 22 min Level of Difficulty | Moderate Ingredients: 1 serving cooking spray 1 Tbsp ginger root, fresh, grated 1 medium shallot(s), minced 3 medium apple(s), unpeeled, cored, seeded and diced (about 3 cups) 1/4 cup raisins 1/4 tsp ground cinnamon 1 Tbsp unpacked brown sugar 1/2 cup apple juice, unsweetened 1 Tbsp apple cider vinegar 4 average uncooked reduced-fat crescent roll(s), (from 8-ounce, 8-count package) 12 oz Casual Gourmet Chicken Sausage - Sundried Tomato & Herb, (4 sausages, 3 oz each), or similar product

Directions: Preheat oven to 375°F. Coat a nonstick skillet with cooking spray. Add ginger and shallot and sauté over high heat for 1 minute. Add apples, raisins, cinnamon, brown sugar, apple juice and vinegar. Cover and simmer 12 to 14 minutes, or until the apples are tender. Meanwhile, separate crescent rolls. Shape dough into 2 rectangles made of 2 rolls each and press seams together to make smooth rectangles. Cut each rectangle into 4 strips for a total of 8 strips. Cut each sausage in half lengthwise. Wrap one strip of dough around each half sausage. Place wrapped sausages on nonstick cookie sheet and bake 8 minutes, or until dough is golden. Remove from cookie sheet and serve immediately with chutney. Yields 1 pastry-wrapped sausage and about 1/2 cup of chutney per serving