- PREP TIME20 MINS
- COOK TIME15 MINS
- SERVES4 – 6
The hogs on the offensive line will be protecting these pigs in a blanket, a favorite of Todd Fritz from The Dan Patrick Show. When you need a quick and easy appetizer, start the grill and roll these lil’ smokies into their dough uniform.
- 1 (8 OZ) CAN ORIGINAL CRESCENT DOUGH
- 1/4 CUP DIJON MUSTARD
- 20 MINI HOT DOGS OR COCKTAIL FRANKS
- 1 EGG, LIGHTLY BEATEN
- 2 TBSP POPPY SEEDS
- 1 TBSP DRIED MINCED ONION
- 2 TSP DRIED MINCED GARLIC
- 1 TSP COARSE SALT
- 2 TBSP SESAME SEEDS
When ready to cook, start your Traeger on Smoke with lid open until fire is established (4-5 minutes). Increase temperature to 350 degrees F, and preheat with lid closed, 10 to 15 minutes.
Mix together poppy seeds, dried minced onion, dried minced garlic, salt and sesame seeds. Set aside.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased baking pan. Brush with egg wash and sprinkle with seasoning mixture.
Bake in Traeger until golden brown, about 12 to 15 minutes.
Serve with mustard or dipping sauce of your choice. Enjoy!