There was a certain satisfaction in eating food with our hands—to pick up tasty little sausages wrapped in warm, buttery crescent rolls, and pop them into our little mouths, all the while thinking about what a nice name "pigs in a blanket" is.
Well, maybe if you really think about, it's not such a nice name (you're eating cute little piggies while they're sleeping?)—but at least it makes sense.
They were one of those foods that we rarely had, but all loved. I liked to help make them—popping open the tube of crescent rolls never got old—but I loved eating them. I always wished that I had room for more.
I remember one particular day that I didn't feel very well around dinner time, and therefore wasn't very hungry; I was devastated when I found out that we were eating pigs in a blanket for dinner—how was I supposed to be fully satisfied until next time we had them for dinner if I couldn't eat them now?
I solved the problem by eating as many as I wanted anyways.
We haven't had pigs in a blanket for years because of the lack of canned crescent dough overseas; however, this time we made our own crescent rolls. While they were good, I must say that canned crescent rolls are better. I need to keep looking for the perfect copycat recipe! Until then, if you are also unable to buy canned rolls, I suggest the recipe on Home Cooking Adventure, which is what we used.
Pigs in a Blanket
Makes: 8
Ingredients:
1 can (8 oz.) crescent rolls
8 breakfast sausage links
Directions:
1. Preheat oven to 375ºF. Grease a cookie sheet; set aside.
2. Cook sausages according to the package directions. Set aside.
3. Open the tube of crescent rolls and separate the triangles, laying them flat. Lay a sausage on the wide end of one of the triangles and roll the dough around it. Place rolled sausage on the prepared pan; be sure to put the pointy end of the crescent roll under the rolled sausage and touching the pan, so that the roll does not come unraveled. Repeat with remaining sausages.
4. Bake in the oven for about 10 minutes, until golden brown.
5. Serve plain, or dip in mustard or maple syrup.
Ingredients:
1 can (8 oz.) crescent rolls
8 breakfast sausage links
Directions:
1. Preheat oven to 375ºF. Grease a cookie sheet; set aside.
2. Cook sausages according to the package directions. Set aside.
3. Open the tube of crescent rolls and separate the triangles, laying them flat. Lay a sausage on the wide end of one of the triangles and roll the dough around it. Place rolled sausage on the prepared pan; be sure to put the pointy end of the crescent roll under the rolled sausage and touching the pan, so that the roll does not come unraveled. Repeat with remaining sausages.
4. Bake in the oven for about 10 minutes, until golden brown.
5. Serve plain, or dip in mustard or maple syrup.
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