I turned Lil Smokies and crescent rolls into a two-ingredient spin on Little Smokies Recipes that has a clever trick hidden inside.
I’ll admit I’m lazy but these Little Smokies In A Blanket are the kind of shortcut that still gets applause. Using a package of Lil’ Smokies cocktail sausages and a tube of refrigerated crescent roll dough you end up with flaky, salty little bites that disappear fast.
I take them to brunch, potlucks, and yeah they’re a hit as Super Bowl Party Food Pigs In A Blanket — people hover around the plate like it’s candy. It’s one of those Little Smokies Recipes that makes guests ask for seconds before they even taste the third.
Seriously, try not to eat them all yourself, I dare you.
Ingredients
- Lil’ Smokies: small cocktail sausages, high in protein but also lots of sodium.
- Theyre processed pork or beef, tasty, convenient, not the healthiest choice.
- Crescent roll dough: buttery, flaky, adds soft bread like carbohydrate and flavor.
- Made with refined flour and fat, it gives quick energy but few fibres.
- Together theyre savory and satisfying, great for parties, kids usually love them.
- Not much fibre or veggies here, so pair with fruit or salad for balance.
- Overall indulgent snack, quick to make, tastes great but watch portion sizes.
Ingredient Quantities
- 1 (14 oz) package Lil’ Smokies cocktail sausages, about 30 small sausages
- 1 (8 oz) can refrigerated crescent roll dough, 1 tube (usually 8 triangles)
How to Make this
1. Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
2. Open the crescent roll can and unroll the dough, seperate it into the 8 triangles.
3. Cut each triangle lengthwise into 4 even strips so you end up with about 32 strips, you’ll only need ~30.
4. Drain the Lil’ Smokies if there’s extra liquid and have them handy on the counter.
5. Put one Lil’ Smokie on the wide end of a dough strip and roll toward the point, tuck the seam under the finished roll so it stays closed, don’t worry if they look messy.
6. Place each wrapped smokie seam-side down on the prepared sheet about 1 inch apart.
7. Bake 12 to 15 minutes until the dough is puffed and golden brown, rotate the pan halfway if your oven cooks uneven.
8. Let them cool for a couple minutes on the sheet so the dough firms up, then serve warm.
Equipment Needed
1. Baking sheet (half sheet or similar)
2. Parchment paper or silicone baking mat, either works
3. Sharp knife or pizza cutter for cutting the triangles into strips
4. Cutting board to cut on
5. Can opener for the crescent roll tube
6. Small bowl or plate to drain and hold the Lil’ Smokies
7. Tongs or a fork to pick up and roll the sausages
8. Oven mitts to handle the hot pan
FAQ
Little Smokies In A Blanket Recipe Substitutions and Variations
- Mini franks or cocktail hot dogs, if they’re bigger just cut them into thirds so each bite stays bite sized
- Plant based or vegan cocktail sausages, they may need a minute extra in the oven if not pre cooked
- Puff pastry sheets, thaw first then cut into triangles or strips for a flakier, richer crust
- Refrigerated biscuit or dinner roll dough, press each biscuit flat then wrap the sausage and bake a little longer
Pro Tips
1) Chill the dough for 10 minutes before you cut it. Cold dough is way easier to slice and roll and it wont get all sticky on your hands, plus the rolls puff up nicer when they go into a hot oven.
2) Put a tiny dab of cream cheese or a smear of spicy mustard on the wide end before you roll. It adds flavor and helps the smokie stick to the dough, but dont add too much or it will squirt out while baking.
3) Brush the tops with melted butter or a quick egg wash for a glossy golden finish, and sprinkle sesame seeds or everything seasoning if you want extra flavor. The butter also helps them brown evenly.
4) Make them ahead by freezing the wrapped smokies on a tray then transferring to a bag. Bake straight from frozen, add a few minutes to the time, and let them rest a couple minutes after cooking so the dough firms up and you dont burn your mouth.
Little Smokies In A Blanket Recipe
I turned Lil Smokies and crescent rolls into a two-ingredient spin on Little Smokies Recipes that has a clever trick hidden inside.
30
servings
62
kcal
Equipment: 1. Baking sheet (half sheet or similar)
2. Parchment paper or silicone baking mat, either works
3. Sharp knife or pizza cutter for cutting the triangles into strips
4. Cutting board to cut on
5. Can opener for the crescent roll tube
6. Small bowl or plate to drain and hold the Lil’ Smokies
7. Tongs or a fork to pick up and roll the sausages
8. Oven mitts to handle the hot pan
Ingredients
1 (14 oz) package Lil' Smokies cocktail sausages, about 30 small sausages
1 (8 oz) can refrigerated crescent roll dough, 1 tube (usually 8 triangles)
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
- Open the crescent roll can and unroll the dough, seperate it into the 8 triangles.
- Cut each triangle lengthwise into 4 even strips so you end up with about 32 strips, you'll only need ~30.
- Drain the Lil' Smokies if there's extra liquid and have them handy on the counter.
- Put one Lil' Smokie on the wide end of a dough strip and roll toward the point, tuck the seam under the finished roll so it stays closed, don't worry if they look messy.
- Place each wrapped smokie seam-side down on the prepared sheet about 1 inch apart.
- Bake 12 to 15 minutes until the dough is puffed and golden brown, rotate the pan halfway if your oven cooks uneven.
- Let them cool for a couple minutes on the sheet so the dough firms up, then serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 21g
- Total number of serves: 30
- Calories: 62kcal
- Fat: 5.2g
- Saturated Fat: 2g
- Trans Fat: 0.1g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.6g
- Cholesterol: 30mg
- Sodium: 90mg
- Potassium: 40mg
- Carbohydrates: 3g
- Fiber: 0.2g
- Sugar: 1g
- Protein: 3.3g
- Vitamin A: 50IU
- Vitamin C: 0mg
- Calcium: 15mg
- Iron: 0.6mg
