Preheat your oven to 375 degrees F (190 degrees C).
Roll out the
Crescent Roll Dough (2 pckg)
and tear at dotted lines to create four sections. Because these sausages are larger, you’ll be rolling each one up in two crescents.
Smoked Sausages (1 pckg)
up with the crescents, starting from the shorter flat edge so the crescents wrap around a few times.
Bake for 12-15 minutes. Keep an eye on them, so you can take them out right as they turn golden brown.
While your modern pigs in a blanket are baking, make your glaze! Stir your
Brown Sugar (1/4 cup)
Dr. Pepper (7.5 fl oz)
Pineapple Juice (2 fl oz)
over high heat until boiling. Turn heat back down to medium so that it’s lightly bubbling, but not boiling.
Stir consistently for about 10 minutes. Take your glaze off the heat as it starts thickening up. Pour it into a ramekin or bowl, and let cool.
Cut the pigs in a blanket into three sections each, top with your glaze, and enjoy!