Ingredients:

7 slices applewood smoked bacon
1 (8 oz.) can crescent roll dough
7 hot dogs, cut in half horizontally
1 egg
2 tsp. water
½ cup Parmesan cheese, grated,
divided
1 cup Earth & Vine Spicy Apricot Bourbon Barbecue Sauce
pinch of kosher salt

Instructions:

Preheat the oven to 350°F.
Prepare the Pigs in a Blanket:
Cook the bacon in a medium skillet over medium heat for 2 to 3 minutes, until cooked but not crispy. Transfer the bacon to a
paper towel-lined plate to cool and drain any excess oil. Once the bacon is cool, cut each piece in half. Next, cut each crescent
roll triangle in half. Sprinkle the crescent roll strips with half of the Parmesan cheese. Wrap the middle of the hot dog with a
piece of bacon and then roll the bacon and hot dog in a crescent strip, leaving the ends of the hot dogs showing. Place the hot
dogs, seam side down, on a greased baking sheet. In a small bowl, whisk together the egg and water. Lightly brush the top with
the egg wash and sprinkle with the remaining Parmesan cheese. Bake for 12 to 15 minutes or until golden brown. Transfer Earth & Vine Spicy Apricot Bourbon Barbecue Sauce to a small bowl and serve as a dipping sauce for the pigs in a blanket.