I haven’t been able to pinpoint the exact reason, but there’s something about foods in miniature that my boys just love. It’s like they just exude ‘fun’. Anything mini I put in front of them gets eaten with gusto, and gets raved about afterwards, even when it’s larger counterparts don’t. They like fun finger foods, and I love easy. Pigs in a blanket are a match made in heaven for us. Typically, my boys request these for parties, but I also will make them for special snack supper nights. They love eating them for lunch as well, since I use homemade crescent dough and usually have enough leftover to make crescents to go with dinner too.
- 1 package lil smokies
- 2 cans crescent rolls or 1 batch homemade crescent rolls
- For The Homemade Crescent Dough
- 2 1/4 oz packets active dry yeast
- 3/4 cup warm water
- 1/2 cup white sugar
- 1 tsp salt
- 2 eggs
- 1/2 cup shortening or butter
- 4 cups all-purpose flour
- 1/4 cup butter softened
Making The Crescent Dough
- Dissolve yeast in warm water.
- Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth.
- Mix in remaining flour until smooth. Scrape dough from the sides of the bowl.
- Knead dough, then cover, and let rise in a warm place until doubled in size (about 1-1/2 hours).
- Punch down dough and divide in half.
- Roll each half into a 12-inch circle and spread with butter.
- At this point you can cut the dough into 16 wedges, or tear strips to wrap the sausages with. Strips are a little easier to work with for the tiny weiners.
- Use your crescents, either homemade or canned, and wrap your sausages.
- Place your ‘pigs in blankets’ with the point, or end, down onto a greased baking sheet.
- If using homemade dough, cover and let rise about 45 minutes. Canned crescents need no rise time.
- For canned crescents bake according to package directions, for homemade, bake at 400 degrees for 12-15 minutes or until golden brown.
- Let cool slightly and serve.