Ingredients:
1 Package of refrigerated pie crust (comes in pack of 2 crusts)
1 Package of lil' smokies
1-2 eggs
Water
Directions:
1 - Cut the pie crusts into as equal of pieces as you can. I usually get 16 out of one crust. I use a pizza cutter to slice the crust up, but a knife would work well too.
2 - Form pieces of crust around each smokie by wrapping and pinching the dough. Then, use a fork to press around the fold and make it look pretty (this also serves the double purpose of making sure it holds tight).
3 - Beat the egg in a bowl with a small amount of water. Then, using a pastry brush, spread the egg mixture onto each of the pigs. This will help the crust to be flaky and will keep the blanket closed over the pig.
4 - Place pigs on a LARGE cookie sheet (I use a jelly roll) that has been sprayed with cooking spray.
5 - Bake at 425 degrees for about 20 minutes (times may vary depending on your oven).
Serve warm with ketchup and mustard. Watch out! They are hot. They also fall apart very easily because the crust is flaky.
Tips: Don't make your own pie crust - it WILL save you money, but homemade pie crusts are generally even flakier that refrigerated and I believe you'd have a hard time forming the dough around the franks.
You will have left over smokies. I like to keep them in the fridge and then cut them in half and put them in macaroni and cheese for lunch. They are also good just warmed up with ketchup for kids to eat as a snack.
Yield: 32 Pigs
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