Posted: 2/1/2012 7:27:39 PM
I just made these for an association meeting and they were a great hit and so easy. This is recipe I will make over and over. Lesley 1945
Posted: 1/29/2012 11:11:12 PM
When making them ahead, do you roll the lil smokies first then cover and refrigerate? Since they are always so fast to disappear, I would love to have a back up in the fridge ready to go. Thanks for any suggestions.
Posted: 1/29/2012 11:07:00 PM
Every time I make these they are the first thing to go! Sometimes I melt butter and sprinkle the top of the crescent with grated cheese, or garlic powder. I too have added a small drop of mustard when rolling them. Also different cheeses either sliced or shredded. Yummmmy!!
Posted: 1/1/2012 4:22:29 PM
Super easy crowd pleasure. Can be made ahead of time and stored covered in refrigerator
Posted: 12/29/2011 12:31:31 PM
Our whole family loves these! Super easy, and we usually add a strip of a cheese slice as well for some gooey cheesy goodness. :)
Posted: 12/27/2011 4:12:33 PM
I love the mini crescent dogs recipe! Its like you're making regular hotdogs, only the bread is made out of crescent dough.
Posted: 12/23/2011 4:28:15 PM
Fabulous! Of course this is a mainstay recipe. It allows you the foundation of how to make the crescent dogs but then you can get creative and make your own like other reviewers have done. Before adding the dogs (we used some leftover italian link with mozzarella cooked inside) to the crescent roll, try garlic butter spread on the triangles then top with grated parmesan place the dog on top then roll with dough attached and then garnish with oregano. A little Italian twist. Burst of flavor indeed! Great recipe - Pillsbury does it again! Wow!
Posted: 12/19/2011 2:51:43 PM
I did not cut the crescents before I put the sausage in. I simply put the sausage, links which I precooked, onto the crescent and rolled it up, then I cut each one into half for a good size sausage roll. If you wanted them smaller you could cut into three pieces, made it easier to handle.
Posted: 12/4/2011 3:11:11 PM
I made these for Thanksgiving last year and they were a hit with my secret dip....Cream Cheese and BBQ Sauce. I just whipped the 2 together in a bowl, until it tasted the way I wanted and it was the amount I needed, more cream cheese recommended and I used Sweet Baby Ray's Original.
Posted: 11/20/2011 4:37:17 PM
Try pepperoni for the meat. Cut a stick or use a little sliced or chopped. A lifetime standard at my house for Christmas Eve. Pepperoni rolls is a local fave in and around Morgantown, WV where my mother and I were raised but I have never seen a recipe for what we made. I'm guessing it may have gone back to my grandmother, like an adaptation of what was sold locally. Delicious and it couldn't be more simple