Ingredients:
- 1 lb Little Smokies sausages
- 12 oz thick-cut bacon, halved crosswise
- 1/2 cup light brown sugar
- 16 oz refrigerated crescent roll dough
- 12 oz cocktail franks or mini bratwursts
- 14 oz canned artichoke hearts, drained and chopped
- 1 cup real mayonnaise
- 1 cup grated Parmesan cheese
- 8 oz dried mission figs, finely chopped
- 1/2 cup clover honey
- 8 oz whipped goat cheese
- 2 cups leftover risotto, chilled
- 1 cup panko breadcrumbs
- 12 oz wonton wrappers
- 8 oz lump crab meat
- 4 oz cream cheese, softened
Instructions:
- Preheat oven to 400°F (200°C). Arrange wonton wrappers in a 12-cup muffin tin and par-bake for 5 minutes until just golden.
- Prepare the protein appetizers: Wrap each Little Smokie in a half-strip of bacon, securing with a toothpick and dredging in brown sugar. Roll cocktail franks into crescent dough triangles.
- Assemble the crab cups: Combine lump crab meat and softened cream cheese, then fill the par-baked wonton cups.
- Place bacon-wrapped smokies on a wire rack over a baking sheet to ensure even fat rendering. Bake smokies and crab cups for 12–15 minutes until the bacon is deep mahogany and the dough is buttery and toasted.
- Prepare dips: Mix chopped artichokes with mayonnaise and Parmesan. In a separate bowl, whisk clover honey and whipped goat cheese with chopped figs until glossy and smooth.
- Form chilled risotto into balls, coat in panko breadcrumbs, and air fry or bake until the exterior triggers the Maillard reaction and becomes golden brown.
- Arrange all components on a large wooden platter, alternating colors and textures for visual appeal.