Serves 36 piggies
Ingredients
- 1 package cocktail sausages approximately 36 sausages
- 2 cans crescent roll dough
- 1/4 cup sriracha
- 1/4 cup parmesan canned/crumbled parm is best here — no need to get fancy with the Reggiano this time
- 2 tbsp garlic powder
- 1 pinch dried parsley
Instructions
- Preheat oven to 375°
- Drain and dry the cocktail sausages.
- Use a fork to roughly combine parmesan, garlic powder, and parsley in a large mixing bowl.
- Open dough packages and unroll the dough. Cut each triangle into thirds lengthwise.
- Brush a thin layer of sriracha on the dough, more if you want it spicier.
- Put one sausage on the wide end of a triangle and roll up.
- Gently coat the rolled sausage in the parmesan mixture.
- Repeat with remaining sausages. Place completed sausages on a baking sheet half an inch apart.
- Bake for about 10-15 minutes, until golden brown. Let cool.
Nutrition
Serving: 10g | Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg
