Cheesy Mustard Pigs In A Blanket Recipes

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PIGS IN A BLANKET



Pigs in a Blanket image

For decades, pigs in a blanket have been a staple on the cocktail-party circuit. The little sausages are the easy part. It's the pastry which, at its finest, should approximate buttery, flaky French puff pastry or pâte feuilletée. Suppose you could make decently flaky puff pastry in minutes? Christian Leue, the manager of La Boîte, a spice emporium in New York, has developed just such a marvel. And it works.

Provided by Florence Fabricant

Categories     easy, snack, finger foods, appetizer

Time 3h30m

Yield 48 pieces

Number Of Ingredients 6

2 sticks salted butter, frozen
1 1/2 cups all-purpose flour, plus more for kneading
1/2 cup full-fat sour cream
48 cocktail franks
Flour, for rolling
Mustard, for dipping

Steps:

  • Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.)
  • Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight.
  • Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they're lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature.
  • Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches.
  • Heat oven to 350 degrees. Line a baking sheet with foil.
  • Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet.
  • Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.

CHEESY-MUSTARD PIGS IN A BLANKET



Cheesy-Mustard Pigs In A Blanket image

I have been making these for years and usually have them with Recipe #213326 on a Saturday night. They have a little cheese stuffing and are wraped up in a crescent roll. Then I put mustard and relish on them when they are on my plate. The others just eat them with a little mustard. They are so good.

Provided by Mimi in Maine

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) package crescent rolls
4 hot dogs (cut in half crosswise(not lengthwise)
4 slices American cheese (cut in half)
mustard, and (optional)
relish (optional)

Steps:

  • Cut the hotdogs in half crosswise to make 8 pieces and then partially cut each one halfway lengthwise.
  • Cut the cheese in half so that there are 8 pieces; fold each piece in half and tuck it into the partially cut hotdog.
  • Unroll the crescent roll place a hotdog on each one and roll up.
  • Bake at 350 to 375 degrees for about 10 minutes or so till nice and golden.
  • Serve hot.

PIGS AND MUSTARD GREENS IN A BLANKET



Pigs and Mustard Greens in a Blanket image

As a kid, I would always look forward to eating pigs in a blanket around the holidays. I am always looking for fun ways to incorporate vegetables into my recipes these days, so in this recipe I use a mustard green filling along with the smoked mini links as a play on the use of the classic mustard application. The addition of black mustard seeds give a beautiful texture and flavor to elevate this fun holiday classic.

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 21

Kosher salt
1 pound mustard greens, cleaned
2 tablespoons unsalted butter
1 tablespoon grapeseed oil
3 shallots, finely chopped
5 cloves garlic, finely chopped
1 jalapeno, seeded, finely chopped
1 tablespoon fine cornmeal
1/4 teaspoon cayenne pepper or 1/2 teaspoon red chile flakes
1 tablespoon Dijon mustard
1 tablespoon Japanese mayonnaise, such as Kewpie
2 cans crescent rolls, such as Pillsbury
48 cocktail-size smoked links
1 stick (8 tablespoons) unsalted butter, melted
Black mustard seeds, for sprinkling
Smoked flaky sea salt, such as Maldon
3/4 cup Dijon mustard
1/4 cup Japanese mayonnaise, such as Kewpie
2 teaspoons freshly ground horseradish
1/2 teaspoon kosher salt
2 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside.
  • Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red chile flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes.
  • To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through.
  • For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed.
  • Plate the pigs in a blanket and serve with the chive Dijonaise.

CHEESY PIGS IN A BLANKET WITH COME-BACK SAUCE



Cheesy Pigs in a Blanket with Come-Back Sauce image

Take one look at the ingredient list for these cheesy pigs in a blanket and you'll see how the sauce gets its name! You'll want to keep coming back to Cheesy Pigs in a Blanket with Come-Back Sauce.

Provided by My Food and Family

Categories     Sausage

Time 27m

Yield 8 servings

Number Of Ingredients 10

1 pkg. (8 oz.) refrigerated crescent dinner rolls
1/4 cup A.1. Original Sauce
2 KRAFT Singles, quartered
1 pkg. (16 oz.) OSCAR MAYER Beef Franks
1 egg, beaten
1 tsp. poppy seed
1/4 cup BULL'S-EYE Original Barbecue Sauce
1/4 cup KRAFT Real Mayo
4 tsp. GREY POUPON Dijon Mustard
1-1/2 tsp. HEINZ Yellow Mustard

Steps:

  • Heat oven to 350ºF.
  • Separate crescent dough into 8 triangles. Brush with steak sauce; top with Singles pieces. Place 1 frank on wide end of each dough triangle; roll up. Place, seam-sides down, on baking sheet. Brush with egg; sprinkle with poppy seed.
  • Bake 10 to 12 min. or until golden brown, Meanwhile, mix all remaining ingredients until blended.
  • Serve franks with sauce.

Nutrition Facts : Calories 380, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g

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