The other day I had an idea about a spicy, bacon-y snack for Labor Day. It has super simple ingredients—but would it taste any good? I decided to give it a try and we loved, loved, loved the end result.
It’s a super-sized take on Pigs in a Blanket…but making the pig a whole lot spicier, then wrapped in bacon and then robed in a luxurious crescent roll.
Let’s get to it! You only need to buy three items: Johnsonville Jalapeno Cheddar Smoked Sausages, Oscar Mayer Center Cut Bacon and Pillsbury Crescents. That’s it!
First up, you need to cook the jalapeno cheddar smoked sausages. You can grill them or cook them in skillet—your preference! Just be sure to have them cooked and slightly cooled first so that you’re not wrapping hot bacon around a hot sausage. Personally, I love the sausages to have some char on them!
Then, get the bacon going. Now, I prefer to cook bacon in the oven. The pieces tend to retain their length while cooking and you don’t get bacon grease spatter all over the place. I cook the bacon for twelve minutes on one side, flip them over and then keep a careful eye on them for the next three to five minutes. Remove them from the oven just as the second side begins to deepen in color/doneness. I like crunchy bacon, but for this, you need the bacon pliable enough to be able to wrap around the sausage.
So, while the bacon is finishing up after they’ve been flipped…open up your can of crescent rolls and separate the dough triangles.
Take a strip of bacon and twirl/wrap it around a sausage and then place it on the bottom of the triangle. Then, carefully wrap the dough around the sausage to help secure the bacon in place. And just like you would normally do a crescent roll…roll the sausage and bacon towards the tip of the triangle.
Place all six on a baking sheet and bake in a 350 degree oven for 9 to 13 minutes. The key is to keep your eye on it so that the crescent roll bakes and browns, but you don’t overbake it that the bacon burns and crumbles.
The result is very flavorful: spicy and smokey from the sausage with the saltiness of the bacon and the slightly sweet and flakey bread. The cheddar adds a smoothness and, overall, this is a really great “handy” meal. If you’re making items for tailgating or for a gathering, this will be a hit. Definitely more filling that a tiny little pig in a blanket…this is more like Spicy Smoked Swine in Silk! LOL
By the way, I dipped these in the Food Lion brand Bold Horseradish Mustard and loved how it complimented the spicy and smokey flavor.
Like I said, only three items and the combination is amazing. Football season is here…and these will be the hit of your snack spread!
Ingredients
1 package of Johnsonville Jalapeno Cheddar Smoked Sausages
1 package of Oscar Mayer Center Cut Bacon
1 package of Pillsbury Crescents
- Cook the smoked sausages and let cool slightly.
- Bake bacon in 400 degree oven for 12 minutes. Flip strips and return to the oven for another 3 to 5 minutes. They should begin to brown, but still be pliable.
- Lower the oven temperature to 350 degrees.
- Remove the crescent dough from the canister and separate the dough triangles.
- Remove bacon from oven and quickly wrap each cooked sausage in a strip of bacon.
- Take the bacon-wrapped sausage and place on the bottom/long part of the dough triangle. Roll dough and sausage toward the tip of the triangle.
- Place all six on a baking sheet and bake in 350 degree oven for 9 to 13 minutes.