1 lb. boudin

8 oz. cream cheese

16 oz. sour cream

Remove boudin from casing and mix with sour cream and cream cheese. Heat in a small crockpot. Serve warm with crackers!

Thanks for stopping by, Jamie xo

It took me about 10 minutes to prepare, and 15 minutes to bake.

Preheat your oven to 375 degrees, then start by boiling the lil’ smokies. It makes them plumper and less greasy once you bake them in a “blanket”. (I boiled them for about 6 minutes.) Drain and rinse them with cold water. Set them aside.

Unroll crescent rolls, cut each triangle into thirds.

Brush a generous amount of Dijon mustard onto the crescent roll dough.

Roll each lil’ smoky in a dough strip. Arrange them in a circle on a parchment-lined pan.

Tip: I ended up using 2 cans of crescent rolls and making a double wreath.

Jamie

Whisk one egg and coat the tops of the “blankets” with the egg wash. Sprinkle with salt.

Bake on 375 for 15 minutes.

Once they’re baked, let them cool for 5 minutes. Carefully transfer them to a large board or platter. Garnish with Rosemary for a festive look! Serve warm!

Thanks for stopping by, Jamie xo