Pigs in a Blanket ~ Mini Hot Dog Rolls

Few years ago I use to watch Food Network a lot and in one of the episodes Paula Dean had made these hot dog rolls or pigs in a blanket. Do not ask me these are called pigs in a blanket. Sausages or links are rolled in dinner rolls dough and and then baked. Those Were tempting. I finally made those pigs in a blanket last night.

I used lit’l smokies and rolled them in store bought crescent dinner roll dough. Cocktail sausages can also be used and I chose lit’l smokies as these were made with a blend of pork, turkey and beef, unlike the cocktail sausages that were with beef. Regular sized hot dogs and links can be cut into small pieces and used to make the pigs in a blanket.

These are served with yellow mustard and make an excellent appetizer, finger food and awesome game day food.

Total Time: 27 – 30 minutes
Preparation: 15 minutes
Bake Time: 12 – 14 minutes
Yields: 24 – 26 pigs in a blanket

Ingredients:

• 1 8oz can of Pillsbury Crescent Dinner Roll
• 1 14oz pack of Lit’l Smokies or Cocktail Sausages
• Yellow Mustard for Serving

Preparation:

• Preheat the oven to 375 F.
• Open the can of dough, unroll the dough. Cut the dough into 8 triangles. The dough sheet will have the marking for 8 triangles.
• Cut each triangle into 3 smaller triangles, resulting in 24 smaller triangles. I cut couple of triangles into 4 pieces and got 26 smaller triangles.
• Take a sausage/link/hot dog and place it on the narrower end of the triangle and roll it towards the wider end. Repeat the same with remaining hot dogs/links.
• Place rolled links on an ungreased baking sheet, with the sealed end of the roll facing down.
• Bake for 12 – 14 minutes, turning the tray around half way into baking. I baked for 12 minutes until golden brown. I had some unused sausages with I baked in a separate bowl along with these rolls.
• Once the rolls are done, remove immediately from the baking sheet and serve with some yellow mustard or ketchup.

This day in 2013 – Baked Mathari ~ Baked Indian Crackers

Events: This is my today’s post for Bake-a-thon 2014