Recipe by Crystal Bush
"Yummy little pigs in a blanket that always remind me of Christmas morning!"
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1 (10 ounce) can
refrigerated crescent roll dough
1 (16 ounce) package
Well, it's not a party without these little bite size treats! Who knew two little ingredients could produce something so good! I use a pizza cutter to cut the crescent dough and I always spray a bit of Pam so nothing sticks. I serve these with a variety of dipping sauces - bbq, honey mustard, spicy brown mustard, dijon, apricot jam mixed with a bit of bbq sauce, the possibilites are endless! One thing is for sure, these are always a hit and you're guests will definitely thank you!
Just made these tonight. I was able to cut each triangle into three triangles so I was able to work with 24 smaller pieces of crescent triangles (some were deformed triangles, but the shapes didn't really matter much once they cook). One can of Pillsbury Crescent Rolls come with 8 triangles. I used about half of the Lil' Smokies package. These were good, but just a little salty for my and my family's tastes. It tasted better when we dipped it in maple syrup or mustard. I'll try these again, but will use a less saltier dog.
I too have had these pigs in blankets before and have made them myself with the biscuit dough. I thought I would really like the crescent dough version but I actually think I like the flaky biscuit dough flavor and texture better. It probably doesn’t matter to a bunch of guys watching a football game though. I do admit I did use store brand crescent dough. Maybe that made a difference. For those who are confused about how to get the triangles to work here’s the technique; The crescent dough is basically a rectangle cut into large triangles with diagonal cuts from corner to corner of the rectangles. This makes the large triangles, in truth, 90-degree triangles with points off to one side. To make 4 small triangles out of each large crescent roll, 90 degree triangle, for the little cocktail size sausages: Lay one of the (8) large triangles out flat with the point pointing at you and the square corner on the left. About 1/3 of the way down cut the point off the triangle making 1 of the 4 small triangles. (Set that one aside or immediately roll it around a sausage.) You now have sort of a lopsided rectangle with 1 square corner (on the left) and one corner sticking out at an angle (on the right). From the bottom edge (farthest away from you) move your knife leftward from the angled corner, on the right, about 1/3 of the length of that bottom edge. Make a diagonal cut to the upper (closest to you now) right-hand edge corner, where you cut the first small triangle off. You now hav
A variation I use as appetizers: cut each crescent roll into two triangles, otherwise they are too big for the sausage; brush the top of each triangle with your favorite BBQ sauce; place one sausage on the long side of each triangle and roll up; bake. Addictive!
Traditional recipe, cutting each large triangle into 3 smaller ones, making 24 piggies for each can of crescent rolls...great!
I have been making these for years!! The way I make mine is to take each crescent rectangle, cut another diagonal, then straight down the middle and across like a + sign. If you do it for each rectangle it will give you enough to wrap 32. I also brush with egg to give it a rich golden color and they come out beautiful. My kids love them especially with the little cheddar smokies.
Ok, who doesn't love these? They are great any time of the year especially football season! Especially good served warm with mustard. Side note: I've found that one crescent can be cut in four strips so that one container of eight can wrap 32 cocktail sausages. Hope this helps! :-)
Yummy! This is a must have at parties!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 220
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