1 package Lit’L Smokies
2-3 cans 8 count crescent dough
Drain and pat dry the Smokies. One can at a time open crescent dough, onto parchment paper or another nonstick surface. Pinch perforations together so have rectangles instead of triangles. Cut into strips (about 6 per section). Wrap Smokies with dough strips leaving ends sticking out. If have extra dough on a wrap set aside to join together to make a wrap. As you wrap place on a baking stone (or sheet) and bake according to the temp. and time on your choice of crescent dough, you may need to add time. Smokie wraps should be a nice golden brown when done.