Lil Smokies with Green Apple and Brie Cheese
I was so excited yesterday about this gourmet piggies in a blanket recipe for my Hot Dog Friday post. What perfect flavor pairings!
I was patting my self on the back for coming up with the concept from the time I picked up my ingredients, until I took them out of the oven…
And then… I just really didn’t like the way they looked. When my apples baked and I lost that bright green coloring on the skin and they lost all uniformity.
So I tasted them… not bad…
I arranged them on a nice plate and whipped up my Honey-Horseradish Mustard dipping sauce, tasted some more…
Tasting, tasting… all the while trying to decide if I would post this recipe for Hot Dog Friday or not.
When it was time to photograph I looked down and realized I had eaten over HALF of my gourmet piggies. Damn!
After being able to abstain from eating those pink lemonade cupcakes, I realized that if I couldn’t hold back from these little hot dogs, they were certainly blog worthy.
TGIF. Enjoy your weekend everyone.
Package of lil smokies or cocktail wieners
Canister of Pillsbury crescent rolls
One green apple
4 tablespoons light mayo
4 tablespoons horseradish
3 tablespoons honey
2 tablespoons Dijon mustard
Preheat your oven to 375 degrees.
Slice your green apple in to quarter inch strips leaving on the skin. I used a mandolin to keep them thin and uniform in size.
Unroll crescent rolls, cutting down each triangle so that they turn into two triangles.
Wrap your lil smokie halfway in the roll, then place a (similar size to the smokie) piece of brie cheese (rind on) and two strips of apple. Finish rolling up the smokie in the crescent roll. Place on an un-greased cookie sheet with the cheese side up.
Wrap all of the mini hot dogs this way. Bake for 15 minutes or until they are golden brown around the edges.
In a small bowl whisk the last four ingredients together until combined and serve with your cooled gourmet piggies.