Monday, December 7, 2009

Smokies in a Biscuit

The very first thing I wanted to make with the Bryan cocktail smokies are a variation on the traditional pigs-in-a-blanket. These would be good for a breakfast or brunch--as a matter of fact, I got the idea from a co-worker who used to bring these to our monthly birthday breakfast at a former workplace.

  • Bryan Beef cocktail smokies
  • refrigerator or "tube" biscuits

    Lightly grease (or cooking spray) your baking dish (I had a few "overflows" that I put in a different dish that I forgot to spray--not good!)

Flatten your biscuits slightly with your hand. Place one cocktail sausage on the biscuit, and roll the biscuit around it, pinching the edges shut.

Place seam side down in your baking dish.

The biscuit directions stated to bake at 400 degrees for 8-10 minutes. That worked fine for my "overflow" pan that had only a few biscuits that weren't touching, but with this pan, it would have worked better at 350 for more like 12 minutes.
These were really good--again, not your typical pigs-in-a-blanket, but definitely good for breakfast. The biscuit part was just a tad dry--the only other thing I would have done differently is to brush the tops lightly with a little melted butter, and they would have been perfect!

Bryan Foods furnished the cocktail smokies for this recipe--I've received no other compensation for doing this review. The views stated here are those of my own.

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