Smokies in a Blanket

Prep Time: 25 mins + rising time | Cook Time: 15 mins | Course: Small Bites | Serves: 12

Lil beef smokies wrapped in a blanket with Foothills Elementary’s beloved corndog sauce. A perfect appetizer for any occasion. 

Crescent Dough:

4 cups flour 

2 Tbsp sugar 

1 Tbsp yeast 

1 tsp salt 

½ cup butter, melted

¾ cup warm milk 

2 eggs

¼ cup water 

1 24-oz pkg beef smokies

Olive oil spray

Garlic salt, a sprinkling 

Foothills Corn Dog Sauce:

1 cup mayonnaise 

¼ cup yellow prepared mustard (such as Frenches)

¼ cup dill relish 

1 tsp onion powder

1 tsp granulated garlic 

1 tsp ground cumin 

Mix the crescent dough ingredients together in a stand mixer in the order listed, mixing on medium speed for 2 minutes. Scrape dough down from the bowl, and paddle shaping it into a ball. Cover the dough with plastic wrap and allow it to rise for 1 hour. Meanwhile, stir up the sauce ingredients and allow to chill in the fridge. 

Preheat oven to 400 *. Lightly dust a rolling surface with flour and roll the dough into a large rectangle. Cut dough into strips that are just smaller than the smokies with a dough wheel or pizza cutter. Wrap the dough around the lil smokie cutting the dough where the ends meet and press the edges together. Place wrapped smokies seam side down on a silpat or parchment-covered baking sheet.  Spray oil the smokies and sprinkle with a light dusting of garlic salt. Bake for 12-15 minutes or until the dough is golden brown.