Undercover Chicks. Intrigued, aren’t you?

Fiesta 10k tomorrow! And it’s supposed to rain!

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*sigh*

Note to self: I love running!

So, when I went to the Fresh Market last weekend, I stumbled across some interesting chicken sausage. Yes, they actually sell more than just peanut butter! I am pretty addicted to that stuff but that doesn’t mean I have tunnel vision. Once I’ve grabbed some, the whole world lights up – in color and everything! πŸ™‚

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Hmmm, all-natural chicken sausage with apple and Chardonnay? Um, yes please! Anything that has wine in it is a winner in my book!

So, what to make? I pretty much always revert back to just plain old sausages and peppers but I wanted to try something different. I decided to do a version of pigs in a blanket – grown-up style. Hey, these sausages are sophisticated! And wine lovers! Nothing but the fanciest would do. What does that mean? Why, puff pastry instead of crescent rolls, of course! This IS an upscale, grown-up meal, after all. πŸ™‚
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I’ve decided to call them Undercover Chicks. They aren’t pork (not even the casing!) and chicks in a blanket is so, um, not sophisticated. Undercover Chicks brings sophistication and classiness with a little bad-assery to mind.

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Here’s what I did:
(Makes 4 servings)

Preheat oven to 425 degrees.

Take 1 sheet of Puff Pastry and cut into quarters. Lightly spread each quarter with spicy mustard or dijon or Grey Poupon (fancy, remember?) or condiment of your choice. Sprinkle each square with about a tablespoon of Italian (or your favorite) shredded cheese. Place sausage in one corner and roll up. Tuck corners under, if desired.

Bake for 18-20 minutes. Serve and eat and run right back to the store to pick up more sausage. Om. Nom. Nom!

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– jennifer

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