Sometimes I am reminded just how much I am a down-home midwestern girl at heart. Like when I admit that I love Cream Chipped Beef for lunch. Or, when I make Spaghetti Pie for dinner like I did last night. Or, when I come clean and admit that Pigs in a Blanket are not only the easiest and the most processed hors d’oeuvre in my repertoire… but also my favorite.

Foodies, you may turn your noses up. Fresh food lovers, go ahead and scoff. Vegetarians, turn away!
For everyone else, buy yourself some cocktail wieners and cozy them up in some Pillsbury crescent dough. To turn it a little high brow or create a fun juxtaposition, serve alongside some fancy mustards or sauces.

Piggies in Blankets
1 package cocktail wieners
1 package Pillsbury crescent dough (they actually make a new dough roll now that has no creases. I used this and cut them my own size – it was great.
Milk for brushing on top.

Preheat oven to 350 degrees. Cut the crescent dough into triangles about 1 1/2 inches long at base and 2 inches tall. Lay the sausage on the wide end and roll up. Put them on a baking sheet. Lightly brush the dough with milk. Bake for 9-10 minutes or until dough is lightly browned. Serve with spicy mustard or other sauces of your choice.