Growing up, one of my favorite “finger-foods” at Christmas parties were pigs in a blanket. I mean, who can resist little weenies wrapped in crescent rolls!?
I hope you enjoy my twist on a classic, holiday snack.
1 13 oz pack of Hillshire, beef smokies
1 red pepper
*1 tsp garlic salt
*parmesan cheese
*salt and pepper
*parsley
Preheat oven to 375 degrees. The pack of crescent rolls comes in 8 triangles; we are going to cut each triangle into 4 small triangles, making 32 small triangles. **I sprinkle the dough with garlic salt, parmesan cheese, salt and pepper before I add the smokies.** Take one smokie, place at the bottom of a triangle, and roll up until you can press the dough together creating the “pig in a blanket”. Continue this process until all triangles have been used. Bake on a non-stick cookie sheet for 10-15 minutes (it took mine about 16 minutes to brown).
Red Pepper Bow:
Hollow out a red pepper removing all seeds. Cut the pepper into a shape of a bow. I used the top of the bell pepper to create the “bow” part and middle “flat” part of the pepper to create the “ribbon”. I also roasted the red pepper because it can be cut and eaten with the pigs in a blanket. To do this, preheat oven to 400 degrees. Coat the red pepper in olive oil, salt, and pepper. Bake for approximately 15-20 minutes, depending on how soft you want the pepper. To assemble the bow, I used toothpicks. 🙂 It is a lot easier than it looks.
Assembly:
Line a round plate with the pigs in a blanket and top with the roasted red pepper bow.
Grouchy's 