When our kids were younger, they loved Pigs in a Blanket and those cozy pigs could be found at almost every birthday party we had at home. Except, of course, the Laura Ingalls party because we all know that Laura had to make everything she ate from scratch. (We made butter at that party!) Can you guess whose party this was?
I'm sure Pigs in a Blanket could be made from scratch and if I were worth my culinary salt, I would do just that, right? Wrong.
Lit'l Smokies and Pillsbury Crescent rolls work just great even though there's little to no nutrition in them.
One day earlier this week, Aly said, "I've really been craving Pigs in a Blanket! Like, how weird is that?" Well, like, that's really weird since we haven't eaten those in like, forever! We got the two awful ingredients, though ... and enjoyed the taste of a memory.
After unpeeling the paper from the crescent roll package and whacking it on the edge of the counter (Aly's favorite part—she does it before she unpeels the paper ... then the package just pops unexpectedly!), unroll the dough ...
Cut on the conveniently-placed dotted lines that we all know is "normal" for dough to have ...
Cut each cresent into four little triangles of its own, starting by cutting the point off straight across, then cutting the rest (which looks like a lopsided trapezoid) into three triangles ... just work with it, you'll get it! :)
Roll one Lit'l Smokie in each little triangle of dough.
Heat oven to 375°F. Bake the Pigs for 12-15 minutes.
Serve with ketchup, barbecue sauce (my favorite—although I would never eat these!), or mustard.