- Prep Time: 20m
- Cook Time: 30m
- Yield: 28-30 pieces
- Category: Appetizers, Lunch
Ingredients
Piggies
- 2 (8 ounce) tubes refrigerated crescent rolls
- 1 (12 ounce) package Hillshire Farm Lit’l Smokies or other mini hot dogs
Glaze
- 1/2 c unsalted butter
- 2 tbsp. light brown sugar
- 2 tbsp. yellow mustard
- 2 tsp. Worcestershire sauce
- 2 tsp. poppy seeds
- 1/2 tsp. onion powder
- 1/8 tsp. salt
- 1/8 tsp. pepper
Instructions
- Preheat the oven to 350℉ .
- Unroll crescent roll dough and separate the triangles. Cut each triangle (through the point) into two pieces, creating two long triangles from each.
- Place a Lit’l Smokie toward the wide end of each crescent dough piece. Beginning at the wide end, roll each Lit’l Smokie up in the crescent dough, ending at the dough’s tip. Each Lit’l Smokie should peek out a bit on both sides of the roll.
- Prepare a 9x12-inch baking dish prepared with non-stick cooking spray
- Place rolls in the baking dish, it is alright for them to touch.
- Melt butter in a small saucepan. Add brown sugar, mustard, Worcestershire sauce, poppy seeds, onion powder, salt, and pepper. Bring to a boil, and immediately remove from the heat.
- Pour the glaze over the rolls, using a pastry brush to ensure even coverage.
- Cover pan with foil and bake at 350℉ for 10 minutes. Uncover and bake for another 15-20 minutes, or until golden brown.
