Piggy Bread

• 1/2 envelopes Dry Vanilla Instant Pudding Mix (3 Ounce Packet)
• 1/4 cups Brown Sugar
• 1 Tablespoon Cinnamon
• 1/2 cups Butter
• 2 containers Refrigerated Crescent Roll Dough (8 Ounces Each)
• 14 ounces, weight Cocktail Smokies

1. Preheat oven to 350F.
2. In a small bowl combine dry pudding mix, brown sugar, and cinnamon. Set aside.
3. In a separate small bowl melt butter in the microwave for 30 seconds or more if needed. Set the melted butter aside.
4. Open up the roll of crescent roll dough, separate the triangles and cut each triangle in half so that you have 2 triangles each.
5. Roll one sausage in each dough triangle. Start at the large end of the triangle, and roll up the sausage working your way down the dough triangle.
6. Dip each roll first in the melted butter and then in the sugar mixture to fully coat.
7. Lay each piece in a greased bundt pan. Continue with all of the dough and sausages.
8. This may be made ahead of time and kept covered in the refrigerator.
9. Bake in the preheated oven for 25 minutes. Then remove from oven, gently loosen the edges from the pan using a knife and turn out onto a large platter.
10. Serve warm.

vanilla instant pudding, ubc, cinnamon, butter, containers

Taken from tastykitchen.com/recipes/breakfastbrunch/piggy-bread/ (may not work)