Little Smokies in Crescent Rolls are a classic potluck crowd-pleaser that often get overlooked. They are so simple to make. Loved by kids and adults alike, you can never go wrong if you bring these to your next potluck!
Crescent rolls (use one tube for every 16 Little Smokies)
Little Smokies sausages (I prefer the all beef)
Your favorite sauces for dipping (honey mustard, bbq sauce, ketchup, etc.)
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Unroll the crescent rolls onto the parchment paper.
Each tube comes with 8 crescent rolls. Cut each one lengthwise to make 16 total crescent rolls. Place the sausage on the widest end of the crescent roll and roll it up. Repeat until they are all rolled up.
Bake at 375 degrees for 11 to 12 minutes or until golden brown. You may need to make several batches depending on the number of sausages and the size of your baking sheet. When they’re all cooked, put them in a regular or foil square baking pan and keep in the oven on warm until right before potluck time. Serve with dipping sauce!
This is another family recipe that we often had for New Year’s Eve Parties. I’ve revised the recipe to use pre-made frozen meatballs. Buy two bags and double the recipe for a big crowd because they will go fast!
1 bag frozen meatballs
3 T. dark molasses
3 T. prepared mustard
3 T. apple cider vinegar
1/4 cup ketchup
1/4 tsp. thyme
Brown the meatballs in a skillet until heated through. Mix all remaining ingredients in a separate bowl. Add sauce to meatballs and simmer until bubbling. Serve meatballs right away. They won’t have time to get cold!
You only need four ingredients to make these scrumptious mushrooms! Be sure to make plenty of them as they are an absolute favorite with anyone who likes mushrooms. You’ll be shocked at how quickly they’ll get devoured! This recipe was a New Year’s Eve favorite that my Mom used to make.
Grated parmesan cheese
White onion, minced.
Pull the stems out of the white mushrooms, rinse well, and place them on a cookie sheet.
Mix cream cheese, onion, and parmesan cheese, to taste. Generously stuff the cream cheese mixture into the mushrooms.
Broil the mushrooms in the oven until the tops are blackened, the cheese is bubbling, and the mushrooms are juicy.
Let cool before serving. You can serve them warm, but they are also delicious at room temperature!