Glazed Pigs in a Blanket

With the endless amounts of parties and hosting duties you need easy appetizers you can just pull out in a moments notice. These are tasty little finger foods and easy to prep ahead of time and packed with flavor.

Glazed Pigs in a Blanket

(Adapted from Plain Chicken)

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1 (8-count) tube refrigerated crescent rolls
1 (4-count) tube refrigerated crescent rolls
1 (14-oz) package Lit'l Smokies
1/4 cup dijon mustard
1/2 cup butter
2 Tbsp brown sugar
1 Tbsp dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp poppy seeds

Preheat oven to 375ºF. Lightly spray a 9x13-inch baking pan with cooking spray.

Unroll both cans of crescent rolls; separate into 12 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle.  Cut each triangle lengthwise into 3 narrow triangles.

Place sausage on wide side of each triangle. Roll up and place in prepared pan.

In a small saucepan combine butter, brown sugar, mustard, Worcestershire and poppy seeds.

 

Bring to a boil and pour over pigs in a blanket.

Bake uncovered for 25 to 30 minutes, until golden brown.