Spam Wellington
1 can of SPAM
1 can of vienna sausages
1 can of crecent roll dough
Preheat oven to 375 degrees.
Mash sausages with fork to create a "pate."
Open dough tube, but instead of pulling the perforated triangles apart, unroll the dough, keep the pieces together and divide the roll into equal rectangular pieces.
On a baking pan with a lip or a loaf pan, place one of the dough halves on/in pan.
Place whole SPAM block on the center of the dough in the pan.
Spread sausage mash onto the top and sides, but not the bottom of the SPAM block. There will be extra sausage mixture, use your discretion as to what to do with it, but obey all local hazardous waste regulations.
Place the other dough half on the top of the SPAM block. Pinch the dough halves together to seal the SPAM block.
Bake in oven until dough is golden brown, roughly 15-20 minutes.
Remove from oven, let it rest, uncovered for at least 10 minutes.
Slice and serve.
1 can of SPAM
1 can of vienna sausages
1 can of crecent roll dough
Preheat oven to 375 degrees.
Mash sausages with fork to create a "pate."
Open dough tube, but instead of pulling the perforated triangles apart, unroll the dough, keep the pieces together and divide the roll into equal rectangular pieces.
On a baking pan with a lip or a loaf pan, place one of the dough halves on/in pan.
Place whole SPAM block on the center of the dough in the pan.
Spread sausage mash onto the top and sides, but not the bottom of the SPAM block. There will be extra sausage mixture, use your discretion as to what to do with it, but obey all local hazardous waste regulations.
Place the other dough half on the top of the SPAM block. Pinch the dough halves together to seal the SPAM block.
Bake in oven until dough is golden brown, roughly 15-20 minutes.
Remove from oven, let it rest, uncovered for at least 10 minutes.
Slice and serve.
