Little Smokie Piggie Recipe
Lit'l Smokie Sausages and Crescent Roll Appetizers
This super simple Little Smokie recipe is always a hit at parties. Also known as Pigs in a Blanket, kids always think these are cool, so they make a quick little supper.
When I was growing up, my Mom made Pigs in a Blanket. She made her own dough and used hot dogs. That took quite a bit of time. Now, I can get a similar blast from the past with Hillshire Farm Lit'l Smokies which most folks just call Little Smokies. Little Smokie Piggies are as much fun as the ones from the 1960s and 1970s, but it's much easier to get these in the stove and on the table.
Little Smokie Piggie Recipe
- 1 pack of Lit'l Smokies (need 32 individual sausages)
- 1 can crescent dinner rolls (8 oz. size)
- mustard or ketchup (optional)
Cut each crescent roll into four slim strips. They will be wider at one end than the other.
You can spread just a little mustard or ketchup (or both) on the rolls. This gives a bit of flavor and makes the rolls really soft inside. Don't overdo it. Just a dab on the condiments. You can also slather the Little Piggies after they're cooked.
Put a Little Smokie at the fat end and roll up. The ends of the Lit'l Smokies should be sticking out a bit.
Place the Little Smokie Piggies with the end point down on a cookie sheet to keep them from unrolling as they cook and pull up.
Pre-heat the oven to 375 degrees F. Bake for around 15 minutes or until the rolls are browned and pretty.
For more easy Lit'l Smokie recipes, see my article with a list of the traditional favorite smokies using the mini sausages.
I also have a good Pineapple Little Smokie recipe available.
