Saturday Selections: Piggy Bread

This one is for those early games.

A couple of years ago, it seemed like Bama had quite a few morning games. And every Saturday an 11 o’clock game was scheduled, our friends would come over around 10:30 or so and we would brunch it up. You know…breakfast casserole, monkey bread, fruit, cinnamon rolls…that kind of thing.

I really wish I had thought these up back then. We probably would have eaten them every weekend.

That’s right people, Mama just made Pigs in a Blanket like Monkey Bread.

Now before you go turning your nose up at the Monkey Bread/Pigs in a Blanket combo, try to tell me you have never “accidentally” swiped your sausage or bacon through your pancakes’ maple syrup, or put jelly on your sausage biscuit, or eaten like 8 million of those cocktail smokies cooked in the jelly and barbecue sauce.

Mmmm hmmm. Yeah. You know you do it.

So maybe this doesn’t sound so crazy after all huh?

I literally just combined the two ideas behind Pigs in a Blanket and Monkey Bread. You get the sweet, buttery cinnamon bread, but with a little surprise piece of salty sausage in the middle.

And you know these are easy to put together.

You roll up your little piggies.

Then cover them in butter and sugar and place them in the pan.

Now low-cal these are not. But you need your strength right? You have a full day of football ahead of you and your team is up first. So go on ahead and eat three or four. No judgement.

Piggy Bread

1/2 packet of vanilla instant pudding mix

1/4 cup brown sugar

1 tablespoon cinnamon

1 14 oz package of cocktail smokies

2 8 oz tubes refrigerated crescent roll dough

1/2 cup butter

In a small bowl combine dry pudding mix, brown sugar, and cinnamon. Set aside.

In a separate small bowl melt butter. Set aside.

Roll out crescent roll dough and cut each triangle in half.

Roll one sausage in each triangle. Starting at the large end, and working your way down.

Dip each roll first in butter and then in the sugar mixture to fully coat.

Lay each piece in a greased bundt pan.

May be made ahead of time and kept covered in the refrigerator.

Bake for 25 minutes.

Gently loosen edges with a knife and turn out onto a large platter.

Serve warm.

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