Pigs in a Blanket with Beer Cheese Sauce

 I have always loved pigs in a blanket. My Grandma use to make them. Then she would mix mustard and ketchup up together to make the dip.  She cooked 363 days of the year, so for her they were a "night off". She made them from full size Hot Dogs and and Biscuit Dough, Pigs in the Blanket all the same.  By making them with cocktail sized hot dogs they make a perfect appetizer for Holiday Parties, or a Football Party.  Pair them with Beer Cheese Sauce and you have a hit on your hands.  If you do not like the flavor of an IPA, any beer may be substituted.  Lagers are lighter in flavor and stouts heavier.  It really is a personal preference.  If you do not like beer, you can substitute water, or milk. 

Ingredients:

Cheese Sauce:
1/4 cup Butter
1/4 cup Flour
9 ounces of cheese sauce (I use Frito Jalapeno Cheddar in the can)
1 cup of an IPA (I used 10 Pin Head Pin India Pale Ale)
1 cup of water, or more as needed.
1- 2 cups of Shredded Cheddar Cheese - the sharper the cheese the more flavor in the sauce.
Salt and Pepper to taste

Start by melting the butter over medium heat in a medium size saucepan.  Add the flour to the melted butter and cook for 5 to 7 minutes until the flour is starting to brown.  The flour mixture will be crumbly.  Slowly whisk 1 cup of water into the mixture.  The mixture will be thick.  Add 1 cup of  beer, again, whisking slowly.  Then add the can of cheese sauce and the 2 cups of cheddar cheese. Whisk until smooth,  if it is still too thick you can add more water to your desired consistency. 

Pigs in a Blanket:
1 ounce can of Crescent Roll Dough
12 ounce package of little smokies

Follow the directions on the dough for baking. 

I roll the dough out in a single sheet and then use a pizza cutter to cut it the same size as the little smokies.  Roll the smokies in just enough dough to cover them and lay them out on a baking sheet.  Again, follow the package directions for backing.