Pigs in Blankets

Ingredients

• 1 package (8 oz) refrigerated crescent roll dough
• 24 cocktail sausages or mini smoked sausages
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Unroll the crescent dough and separate along the perforated lines into 8 triangles. Using a sharp knife or pizza cutter, slice each triangle lengthwise into 3 smaller strips.
3. Pat the cocktail sausages dry with paper towels to ensure the dough adheres properly.
4. Place one sausage at the wide end of each dough strip and roll up toward the point, pressing gently to seal. Arrange seam-side down on the prepared baking sheet, spacing about 1 inch apart.
5. In a small bowl, whisk together the melted butter, garlic powder, onion powder, and black pepper. Brush this mixture generously over each wrapped sausage.
6. Bake for 12-15 minutes, or until the dough is deeply golden brown and puffed, rotating the pan halfway through for even browning.
7. Remove from oven and immediately sprinkle with flaky sea salt and fresh parsley. Let cool for 2-3 minutes before serving warm with your favorite dipping sauces.