This recipe is perfect, if you take each triangle of the crescent roll and cut it into 3 sections for 3 smokies. Best way to divide each triangle evenly is to start from the small angle and cut upwards to the flat end.

I baste my smokies with melted butter seasoned with garlic salt and seasoned salt and garlic pepper to taste before cooking, and once again half way through when turning. Then dip in mild pepper mustard. YUUUMMM