- 1 of 1 Heat oven to 400 degrees . Line a large baking sheet with parchment. Spread center-cut bacon slices on a cutting board, long edges touching. Spoon 2 tbsp apricot preserves into a small bowl. Spread about 1/2 tsp preserves over each slice of bacon. Cut slices in half. Cut smoked chicken sausage into 16 pieces (4 pieces per link). Roll up a sausage piece in a half slice of bacon. Secure with a toothpick and place cut side down on prepared baking sheet. Repeat with 4 more center-cut bacon slices, remaining apricot preserves and remaining sausage. Bake at 400 degrees for 12 minutes. Flip over and bake for another 12 minutes. Meanwhile, blend 1/3 cup apricot preserves with Dijon mustard. Microwave 45 seconds to heat. Serve with sausage-bacon wraps.
Servings Per Recipe: 16
Per Serving: 9 g carb., 1 g sat. fat, 250 mg sodium, 4 g pro., 0 g fiber, 81 kcal cal., 4 g Fat, total