Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
• Open the 8-count can of crescent rolls and separate the 8 triangles at the perforations. Using a sharp knife, cut each triangle into three smaller triangles (you will have 24 small triangles).
• Melt 2 tablespoons butter in a small bowl or microwave-safe container. Stir in 1/2 teaspoon Stone House Seasoning until combined.
• Place one cocktail sausage on the widest end of a small crescent triangle. Roll the dough around the sausage toward the tip, tucking the tip underneath the roll to help secure it. Place the roll on the prepared baking sheet with the tuck/seam side down. Repeat until all 24 sausages are wrapped, leaving about 1 inch between them on the sheet.
• Brush each wrapped sausage evenly with the seasoned melted butter.
• Bake in the preheated oven for 9 to 10 minutes, or until the crescent dough is golden brown and cooked through. Remove from the oven and let cool for 1–2 minutes.
• Serve warm with your favorite dipping sauce.
• Air-fryer option: follow steps 2–5 to assemble. Line the air fryer basket or tray with parchment sized to fit and preheat the air fryer to 325°F (if your air fryer requires preheating).
• Arrange the assembled pigs in a blanket in a single layer in the air fryer, leaving about 1 inch of space between items for air circulation (cook in batches if necessary). Cook at 325°F for 10–12 minutes, checking for golden brown color; times may vary by air fryer. Remove and let cool 1–2 minutes before serving.