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Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper. Pat 16 breakfast sausage links dry with paper towels. Unroll 1 can refrigerated crescent roll dough on a work surface. Separate the dough along the perforated seams into 8 triangles.
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Directions. Preheat oven to 400°F. Separate each package of crescent roll dough into 8 triangles. Cut each triangle into 3 smaller triangles. Place 1 sausage on the wide end of triangle and roll towards the point. Place wrapped sausage point side down on baking sheet. Repeat with remaining sausages. Bake 9-10 minutes until golden brown.
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Preheat the oven to 375 degrees Fahrenheit. 2. Cook the hot dogs. Nuke them in the microwave for about a minute. 3. Add the cheese. Make a slit through the middle of each hot dog, leaving about 1/2 inch on each side. Then, insert a strip of cheese into the slit. 4.
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Step 3: Place the sausage at the broad base end of the triangle and roll it towards the point side. Transfer the wrapped sausages to a parchment paper lined sheet pan, with the point side down to ensure they don't unroll when baking. Chef's Tip: Dry the surface of the sausages first so the dough doesn't get soggy.
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1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. 2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets. 3.
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Assemble and wrap each frank with unbaked dough and allow the dough to proof for 30 minutes. Then place the hot dog crescent rolls onto a freezer paper-lined baking sheet and flash freeze. Transfer rolls to a freezer bag and then keep frozen for up to 30 days. To reheat frozen pigs in a blanket: preheat the oven to 400°F and bake frozen rolls.
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Whisk together the egg, 1 teaspoon water, garlic powder, onion on powder in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the poppy seeds. . Place in the oven until the dough is puffed and golden brown, 12 to 15 minutes. Remove from oven and transfer to a cooling rack.
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Place each mini sausage onto the larger end of each crescent roll triangle. 3. Roll up Crescents + Bake.. How to Store Pigs in Blanket (Crescent Rolls Recipe) Store leftovers in an airtight container for 4-5 days in the fridge. To reheat, throw them in the air fryer for a few minutes, or place on a baking sheet and into the oven at 375 for 3.
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Transfer to the prepared baking sheet, seam side down, and repeat with the remaining dough and links, leaving a few inches in-between. In a small bowl, beat together the egg and water. Brush dough with the egg wash and sprinkle with everything seasoning. Bake until golden, 12-15 minutes.
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Step. 1 Preheat the oven to 375°F. Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into 3 equal skinny triangles. Step. 2 Place 1 cocktail sausage on the wide base of 1 skinny triangle.
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1-8 oz. package refrigerated crescent rolls, 1-12 oz. cocktail-sized smoked link sausages. Bake in the Oven: Place them seam-side down on a parchment paper-lined baking sheet at least 1 inch apart. Bake in the 375 degree oven for 9-11 minutes, or until the edges are golden. Serve immediately and enjoy!
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Wrap the dough around the sausage to form a crescent shape. Melt butter; add maple syrup and stir. Bake crescents for 6 minutes; remove from oven and baste each roll with the butter/maple syrup mixture. Return to the oven and bake for an additional 6-8 minutes or until golden brown on top.
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Preheat oven to 375 F. Open can of crescent rolls and unroll dough. Create 4 rectangle pieces by using the perforated lines, seal the diagonal lines by pushing the dough together with fingers. With a pizza cutter, make 8 strips with each of the 4 rectangles. Wrap each strip around one piece of smoked sausage.
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Step 2: Unroll all of the crescents. Place one of the crescent triangle on a plate or cutting board. Step 3: Place the sausage on the widest side. Step 4: Roll the sausage towards the narrow end of the triangle. (See photos above.) Use parchment paper to help prevent the rolls from sticking to the air fryer basket.
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Arrange the pigs in a blanket on the prepared baking sheet, leaving at least one inch between each sausage. Whisk together the egg and water in a small bowl to create an egg wash. Using a pastry brush, brush the egg mixture over the dough. Bake the pigs in a blanket for 14-17 minutes or until golden brown.
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Preheat the oven to 375°F. Cook the sausages according to the package direction; set aside. Open the crescent rolls and separate into triangles. Brush the maple syrup over the surface of the crescent rolls. Place one sausage on the wide end of each crescent triangle, roll up and place on an ungreased baking sheet.
