1 (3-oz.) pkg. cream cheese, softened
1 tsp. Dijon mustard
1 tsp. prepared horseradish
1 pkg. (8) refrigerated crescent rolls
1 pkg. small smoked sausage links
Beat cream cheese with mustard and horseradish until fluffy. Separate the rolls into triangles; cut each in half for 16 smaller triangles. Spread the first two inches at the bottom of the triangle with 1 tsp. of the mixture and add sausage on top. Roll from the bottom up and place seam side down on a greased baking sheet. Bake at 400º for 10 – 12 minutes.