Tuesday, October 22, 2013

giant pigs in a blanket

This recipe is a guilty pleasure of mine. And Ed's. This is definitely an Ed Approved meal. He requests it... often. And since I serve it with cheese sauce to dip it in, it's sinfully good. The cheese sauce is just Cheese Whiz that I've heated up, so no secrets there. The only secret is that I'll eat two of these and crave more even though I'm incredibly fully. Now it's not so much of a secret.
These are incredibly simple to make and incredibly delicious to consume. You can just wrap up the sausages if you would like, but I like to get a little crust on the sausage first. So step one for me is to pop the sausages into a a saute pan and letting them cook for about 5 minutes, moving them around frequently to heat them up and brown them up at the same time. These are Cheddarwurst. No shame.
That looks good. Let these hang out for a minute to cool down so that they are easier to handle.
So wrapping these up is easier than pie- by far! Just lay out a crescent...
Lay down the sausage...
And roll. That's it! Then...
Repeat, repeat, repeat until all the sausages are wrapped up. Into the oven they go for about 10 minutes.
They are flaky, they are cheesy, they are salty and snappy. So good. So, so good. And there are always some left for lunch tomorrow, which is even better.
Giant Pigs in a Blanket
1 package fully cooked sausages
1 package refrigerator crescent rolls

Preheat oven to 375 degrees. Heat a skillet over medium heat. Spray with cooking oil. Saute sausages for 5 minutes or until browned. Set aside and allow to cook enough to handle. Lay out a single crescent. Place a sausage on the wider end of the crescent and roll up. Place on a baking sheet and repeat with all sausages. Bake in preheated oven for 10-12 minutes, or until crescents are golden and brown. Serve hot and enjoy!