Just in time for the 4th of July! Traditional Pigs in a Blanket get an upgrade with a few simple additions: American flag toothpicks, sweet & tangy BBQ sauce, and (saving the best for last) cheese! If you thought it was impossible to make these delectable little pastry-wrapped smoky sausages more delicious than they already were, think again!
… And You’re Happy to Be With Me on the 4th of July
My Grandma Nancy always loved the 4th of July. She even decorated the guest bathroom in all kinds of patriotic fare– lovingly referred to as: “The Uncle Sam Bathroom.” Growing up, I remember large family gatherings at my grandma’s house on Independence Day. Long folding tables draped in red, white, & blue-checkered tablecloths; overflowing with a bounty of food, lined the perimeter of the swimming pool out back. Family from miles away gathered together and seated at tables, talking and (of course) eating, with red Solo cups and paper plates featuring the stars and stripes in-hand.
One year, (I was probably 6 or 7 years old) we were assisting Grandma in preparing for one of her fabulous 4th of July Soirées. I’ll never forget how special I felt when Grandma bestowed upon me the important task of inserting the American flag toothpicks into the dozens of Pigs in a Blanket she had baked.
That moment is what inspired me to share this recipe and blog post with all of you. In fact, Grandma Nancy (and my mom, and the rest of my family), our family recipes, and all of my memories that revolve around great food are what inspired me to begin this blog in the first place. That being said, my first pick for tonight’s Sauced Kitchen Playlist is: “4th of July,” by Shooter Jennings.
She Was An American Girl
In addition to the food, my grandma also planned family festivities for the 4th of July. Of course, we had fireworks in my grandparents’ big backyard once the sun set. Grandma also organized patriotically-themed scavenger hunts that took us throughout the town of Charleston. We were split into teams and given Polaroid cameras to capture each all-American item on the list. I still remember some of the items on the scavenger hunt to this day: An apple pie, a baseball, a statue of an American hero, and of course, an American flag.
Yes, Grandma Nancy had an affinity for American flags and all things 4th of July. That’s why I’m also featuring “American Girl,” by the late, great Tom Petty on tonight’s Kitchen Playlist. That’s right, it’s a twofer!
Get Sauced
The 4th of July is just around the corner and the temps are rising here in Western Kentucky. The best way to battle the scorching heat? Ice cold drinks. Now that I’m older, my 4th of July celebrations have migrated to my husband’s annual family BBQs. Outside. In the July heat. With no shade. In Tennessee. Need I say more?
A few years ago, some of the ladies and I finally got smart and filled a baby pool with ice water to keep our bottles of wine and other adult beverages in. (I mean, priorities, right?) But by the end of the afternoon, we were gathered around the small plastic tub, bare feet soaking in its icy depths, with bottles of wine between our feet. Not sure if it was the baby pool or the wine, but at least I was able to forget about the heat for a little while that day.
To combine this idea, I’m sharing my super simple recipe for Wine Slushies. They’ll either help keep you cool, or get you so toasted that you won’t care about the heat. To make, simply combine 2 c. sparkling wine, 3 c. frozen strawberries, and 1/2 c. simple syrup in a blender or food processor. Blend until smooth and enjoy!
Get More Sauced
If you’re looking for more awesome appetizers and sides to bring to all of your friends & family gatherings this summer, check out my recipes for The Best 7-Layer Dip, Bacon-Wrapped Water Chestnuts, and Mom’s Deviled Eggs in the links below. Be sure to follow me on Facebook or Instagram for Sauced Quickies (quick & easy recipes shared solely on my socials), & cocktail recipes on Mixology Mondays, Sauced Saturdays, and more!
Patriotic Pigs in a Blanket
Ingredients
- 2 cans Pillsbury Original Crescent Rolls (8 count each)
- 2 packages Lit'l Smokies (14 oz each)
- 4-6 slices American cheese, each slice divided into 3-4 squares
- 4 Tbsp BBQ sauce (my favorite: Sweet Baby Ray's)
- American flag toothpicks (optional)
Instructions
- Preheat oven to 375℉.
- Unroll both cans of crescent dough and separate along the perforations, resulting in 16 triangles. Using a sharp knife, cut each triangle of dough into 3 smaller triangles.
- For the next step, I typically do the following: I will leave 1 out of every 3 triangles plain (with only the sausage wrapped in crescent dough). Then, using a teaspoon, I smear the 2nd of the 3 triangles with BBQ sauce. On the last of the 3, I place a square of American cheese at the base of the triangle. However, you can adjust this ratio to suit your personal preferences.
- Place a Lit'l Smokie at the base of each triangle of crescent dough. Roll the dough up towards the point of the triangle, wrapping the sausage in the dough. Place point side-down on 2 ungreased cookie sheets.
- Bake at 375℉ for 10-15 minutes, or until golden brown. Remove immediately from cookie sheets and place on a serving tray.
- If desired, you may stick an American flag toothpick into every or every other Pig in a Blanket before serving.
