This past weekend, I hosted a screening party for the movie Blackfish (I wrote about my in-theater experience with this movie here). I was excited about the party, but nervous about what to cook as snacks for my non-vegan friends. I was inspired by the vegan potluck we attended the weekend before, where my new friend Angie made “pigs” in a blanket. Real quick, let me show you pictures from that party…
Mmm…I’m still drooling over all the amazing food! OK, so back to the screening party food. I made the “pigs” in a blanket, my veganized stuffed mushrooms, guacamole (which was taken from Betty Goes Vegan “Avocado and Tequila Steakless Tacos” recipe), Dr. Fuhrman’s “ranch” dip with veggies and peanut butter swirl brownies.
All of the food seemed to be enjoyed by everyone, except for maybe the “ranch” dip which is entirely my fault because I may have put too much dill in the recipe. My favorite was, of course, the little weenies. They are the type of food that you conveniently forget how many you exactly had. Yep, they’re that good AND they were super easy to make! With the holidays around the corner and potlucks in full swing, I’m providing you with this recipe to make as a dish to share with friends, family or coworkers…or to make all for yourself – no judgment here!
Angie’s Little Weenies
- 2 packs of Tofurky sausage or 8 links (I used both the Kielbasa and the Italian flavors), cut link in thirds
- 1 Daiya cheddar style wedge, sliced
- 3 containers of Pillsbury Original Crescent Rolls (the original rolls are vegan)
- olive oil (optional)
- Preheat the oven to 375 degrees F.
- On a large baking sheet, flatten the crescent rolls.
- Place a piece of the Tofurky on the roll.
- Place a slice of Daiya cheese on the sausage.
- Wrap the crescent roll around the sausage and cheese.
- Continue until all “pigs” have been wrapped in their blankets.
- Drizzle olive oil on the rolls.
- Bake for 15-20 minutes, or until slightly browned.
- Serve warm.