Pigs in a blanket is a casual classic, an appetizer well suited to backyard barbecues and weekend picnics. It consists of tiny sausages encased in a flaky, golden crust, usually served with a pungent mustard or barbecue sauce for dipping. The tiny treats are unpretentious and tasty, and can be assembled quickly with supermarket crescent roll dough.
Preheat over to 375 degrees Fahrenheit. Pop open the tubes of dough and unroll the sheets. Each sheet of dough will be perforated into eight triangle shapes. Separate the triangles on each roll.
Cut each triangle into three smaller triangles using a knife or pizza roller. Cut from the middle point to the base of the triangle twice to make three triangles.
Place one smaller triangle in front of you on the table. Place one cocktail frank on top of the dough, near one of the end points. Roll the dough around the frank until the entire dough triangle is rolled around the frank. There will be overlapping dough on part of the frank.
Place the dough-wrapped frank on a baking sheet. Continue wrapping each frank in a piece of dough and placing them on the baking sheet, allowing about an inch between the pieces to allow room for the dough to rise.
Place the baking pan in a 350-degree oven and cook for 10 minutes or until the dough is golden brown. Remove from the oven and allow to cool slightly.
Place the pigs in a blanket on an attractive serving tray and serve with a desired dip, perhaps a mustard or barbecue sauce.