Cheddar Pigs In A Blanket Recipes

CHEDDAR PIGS IN A BLANKET

Steps:

• Preheat oven to 375°F and line baking sheet with parchment paper.
• Unroll crescent dough and slice along perforated lines. Then slice each triangle into 3 skinny triangles. (You can slice them in half if you want larger pigs in a blanket, but then you will only get 36 instead of 40)
• Pat franks dry with a paper towel.
• Cut each cheese slice into 8 1"x2" pieces, then place one piece of cheese on the larger end of each triangle of crescent dough.
• Place a frank on top of each piece of cheese, then roll up and place on prepared baking sheet at least 1" apart.
• Sprinkle with flaked salt and bake for 12-15 minutes until golden brown.

CHEDDAR PIGS IN A BLANKET

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
• Unroll the cans of crescent roll dough and slice along the perforated lines. Then slice each triangle into 3 skinnier triangles. You can just slice them in half if you prefer a bigger roll on your pigs in a blanket, but you'll only be able to make 36 bites instead of 40.
• Remove the beef little msokies from the package and pat them dry with a paper towel. Slice each cheese slice into 8 pieces about 1-inch x 2-inches each.
• Place a piece of cheese on the larger end of each of the crescent pieces. Place a little beef frank on top of the larger end with the cheese and dough. Then roll up the pigs in a blanket and repeat with the remaining ingredients.
• Place on the prepared baking sheet, placing them at least 1 inch apart. Sprinkle with flaked salt.
• Bake for 12 to 15 minutes until the rolls are golden brown.
• While the pigs are baking, prepare the dipping sauce by whisking together the kitchen, mustard, and brown sugar in a small bowl until combined.
• Serve the pigs in a blanket warm with the dipping sauce.

CHEDDAR PIGS IN A BLANKET

Steps:

• Preheat the oven to 375F and line a baking sheet with parchment paper*** (See Notes), set aside.
• Unroll the cans of crescent roll dough* and slice along the perforated lines of the triangles.
• Then slice each triangle into 3 skinnier triangles. Alternatively, you can just slight them in half if you prefer a bigger roll on your pigs in a blanket, but you'll only be able to make 36 instead of 40.
• Pat the little beef franks or little smokies dry with a paper towel; set aside.
• Slice each cheese slices into 8 pieces (1x2-inches approximately).
• Pace a piece of cheese on the larger end of each of the crescent triangle pieces.
• Place a little beef frank on top of the larger end with the cheese and dough and then roll up, and place on the prepared baking sheet spaced at least 1 inch apart.
• Repeat the process with the other remaining ingredients.
• Optionally sprinkle with flaked salt and bake for 12 to 15 minutes, or until the rolls are as golden brown as desired; rotate baking sheet once midway through to ensure even browning. Start checking at 10 minutes and keep an eye on them in the final minutes of baking because crescent roll dough can cook fast as it's approaching the end of cooking.
• While the pigs in a blanket bake, make the dipping sauce.
• To a small bowl, combine all the ingredients, whisk to combine, taste to check for flavor balance, and make any tweaks if desired.
• Serve the freshly baked pigs in a blanket warm with the dipping sauce.
• Extra dipping sauce will keep airtight for 1 week in the fridge. Pigs in a blanket are best served fresh however they will reheat well in the oven or an air fryer but terribly in the microwave.

PIGS IN A BLANKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
• Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

PIGS IN A BLANKET RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220˚C).
• Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece.
• Place a hot dog on the cheddar, then roll it up.
• Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch (2-cm) gap between the pieces.
• Bake for 15 minutes, until golden brown and flaky.
• Enjoy!

APPLE-GOUDA PIGS IN A BLANKET

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into 8 triangles; cut each lengthwise into 3 thin triangles. On the wide end of each triangle, place 1 slice apple, 1 folded piece cheese and 1 sausage; roll up tightly., Place 1 in. apart on parchment-lined baking sheets, point side down. Bake until golden brown, 10-12 minutes. If desired, serve with dressing.

PIGS IN A BLANKET

Steps:

• Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
• On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
• In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
• Preheat oven to 450 degrees.
• Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.