Happy Pigs-In-A-Blanket-Day!

OK, I think the picture is a tad gross, but we're celebrating! Who knew this was a holiday! And, how perfect that it lands on a Friday! Since there are basically just 2 ingredients in the recipe, you can make them in a snap. I like to add a few things to mine and you might want to do the same. The truth is, you can't go wrong. You will have NO leftovers no matter what you do. 

8-ounce tube traditional crescent rolls

8 hot dogs, cut into third - you can also use cooked sausage links too!

1 tablespoon Dijon mustard, or ketchup, or both

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Roll out the crescent rolls into one sheet, and put 2 triangles together. Pinch the seams to make a square. Using a pizza wheel or sharp knife, cut each square into 6 strips. Spread a thin layer of ketchup or mustard, or both, onto each strip. 

Wrap each strip around each piece of hot dog, allowing the hot dog to peak out the ends. 

Transfer to the prepared baking sheet and bake for 10 to 12 minutes, until golden brown. 

If you want to add more ingredients, here are some great ideas. Before baking, spray the top of the crescents with cooking spray and sprinkle with:

Grated Parmesan cheese

Sesame seeds

Poppy seeds

Dried oregano

Have fun!

Freedigitalphotos.net, Maggie Smith