GINA It wouldn’t be my party without some piggies, and these are the good old-fashioned finger-food kind. Our twist is to serve them with barbecue sauce. Watch your guests come runnin’—they’ll be shamelessly stuffin’ ’em down!

　　

Ingredients

makes 48 bites

　　Two 8-ounce cans prepared crescent dough

　　1/4 cup Neely’s BBQ sauce (see page 37), plus more for serving

　　1/4 cup shredded cheddar cheese

　　48 smoked cocktail wieners

　　Butter, for greasing

　　2 eggs, lightly beaten

　　3 tablespoons raw sesame seeds

　　

Step 1

Preheat the oven to 350 degrees F.

　　

Step 2

Cut each triangle of crescent-roll dough into thirds lengthwise, making three small strips from each roll.

　　

Step 3

Brush the dough strips lightly with BBQ sauce, and sprinkle with cheese. Place a cocktail wiener on the wider end of each piece of dough, and roll up.

　　

Step 4

Place the piggies, seam side down, on a greased sheet tray. Brush with the beaten eggs and sprinkle with sesame seeds. Bake for 12 to 15 minutes, or until golden brown. Serve while warm with extra BBQ sauce for dipping.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.