Cuban Pigs in a Blanket

It's Georgia-Auburn Gameday Eve, and I gave these Cuban Pigs in a Blanket a trial run last night...and they are definitely making a "tailgate" appearance again tomorrow!

(If you don't know what side of this rivalry I'm on, the black plate and red placemat should help you out!) 

I pinned this idea from Cozy, Delicious, and there are several innovative "gourmet piggies" recipes on this blog, if you want to play around with different flavors.

I made a few changes. She used cut-up hot dogs, but I went with what I normally use for pigs in a blanket, cocktail smokies. She also stuffed her hot dogs with the cheese, but I just layered my ingredients. You could serve with spicy mustard...but I think they're just fine all by themselves. The ham crisps up and is crunchy like bacon...and the pickle gives it a nice tang. I used provolone cheese, but Swiss would work well, too.

These are crazy good...precious cute...and perfect football food!

Printable recipe

1 tube crescent roll dough
16 cocktail smokies
4 slices provolone cheese, quartered
4 slices thin deli ham, quartered
4 slices dill sandwich stacker pickles, patted dry and quartered

Unroll crescent dough and separate into eight pieces. Slice each piece in half (length-wise). On the thicker end, layer slice of cheese, pickle, cocktail smokie, and ham. Roll up and place seam-side down on greased cookie sheet. Bake at 375 for 15-20 minutes.