Smoked Pigs in a Blanket

I'm a sucker for a nostalgic appetizer.  Pigs in a blanket were a party staple when I was a kid.  Crescent roll dough wrapped around a little smokie sausage and baked until golden brown and puffed.  Not only were these a hit at parties, but they made a great breakfast treat or after school snack.  NOW imagine that childhood favorite with an makeover that includes your backyard smoker?  When I say these are so much better made in the smoker I am neither lying nor exaggerating.  Something about the convection air of the smoker really gets the pastry dough golden and crisp.  With just a hint of smoke flavor and an extra boost from your favorite seasoning brushed on top.  These are truly ELEVATED pigs in a blanket.  We've made these several times.  Sometimes we brush them with everything bagel seasoning, and sometimes we use an all-purpose barbecue seasoning.  Mr. Devilish Dish likes to dip them in hot honey.  I don't they need dipping, their flavor and texture is perfect as is.  Definitely try these the next time your fire up the smoker, you won't be disappointed!

The best way to enjoy a pig in a blanket.
IN THE SMOKER!

Separate the crescent dough and cut each
triangle in half.  Roll up a cocktail 
sausage in each triangle.

Place 2 inches apart on a wire rack.

Brush each pig in a blanket with
melted butter.

Sprinkle with your favorite
barbecue seasoning or everything
bagel seasoning is good too.

Smoke for 10 minutes at 225 degrees F.
Turn up to 350 degrees F and smoke an 
additional 15 minutes, or until golden, crisp
and puffed up.

Enjoy.  These are amazing.

SMOKED PIGS IN A BLANKET

1 package little smokies (cocktail wieners)
1 can crescent roll dough
2 tablespoons everything bagel seasoning (Or your favorite BBQ rub)
2 tablespoons butter, melted

Preheat smoker to 225 degrees F.  Unroll the crescent dough and cut each triangle in half.  Place a little smokie at the large base of the triangle and roll to the tip of the triangle.  Press lightly to make sure it stays rolled up.  (The ends of the sausage will not be encased in dough.)  Place each rolled up pig in a blanket on a wire rack about 2 inches apart.  Set the rack over a baking tray.  Brush each pig in a blanket with melted butter and sprinkle with seasoning.  Place the wire rack into the preheated smoker and smoke at 225 degrees F for 10 minutes.  Turn the heat up to 350 degrees F and continue cooking for another 15 minutes, until the dough it puffy and golden brown.