48 cocktail-size smoke linked sausages or hot dogs (from two 14-0z packages)
Heat oven to 375 degrees. Unroll both cans of the dough; separate into 16 tiangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on the shortest side of each triangle. Roll up each, starting at the shortest side of the triangle and rolling to the opposite point; place point side down on 2 ungreased cookie sheets. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
- We love these. I use Lil' Smokies and do half the recipe, we eat them all. Served with hot wings, the bean dip recipe posted below, and tortilla chips.
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