No one really needs a recipe for pigs in a blanket. A tube of crescent rolls and either hot-dogs or cocktail sausages, a few minutes in the oven and you have a tasty snack or appetizer. Serve with some plain or fancy mustard for dipping and you’re set! Sprinkle with poppy or sesame seeds before baking, if desired.
By cutting each crescent triangle in half you will get 16 pigs in a blanket that serves…
well, one, if you are Jared, our oldest grandson. Being a 16 year old boy in 10th grade somehow allows you to eat the whole plateful and remain a bean pole.
He comes here each day after school, has a snack, shows me what he is learning, quizzes me on Latin vocab and challenges me to a game of Rummy. If you ever wonder how I am spending most afternoons lately, I am playing cards with a dear young guy who colors my world.
Pigs in a Blanket
1 can (8 oz each) refrigerated crescent dinner rolls (I sometimes use low fat)
16 cocktail-size smoked link sausages
mustard for dipping
Heat oven to 375°F. Unroll can of the dough; separate into 8 triangles. Cut each triangle lengthwise in half.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.