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 Fischer & Wieser’s Bacon Chipotle Barbeque Sauce
- pinch of kosher salt
Instructions:
- Preheat the oven to 350°F.
- 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.
- 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 the Fischer & Wieser’s Bacon Chipotle Barbeque Sauce to a small bowl and serve as a dipping sauce for the pigs in a blanket.
