Cheesy Pigs In Blankets Recipes

CHEESY PIGS IN BLANKETS

Steps:

• Heat oven to 375°F.
• Cut lengthwise pocket in each wiener to within 1/2 inch of ends. Pull each cheese stick into 4 long strips; insert 3 strips in pocket in each wiener.
• Separate crescent dough into 8 triangles; wrap 1 triangle around each wiener. Place, cheese-sides up, on baking sheet.
• Bake 12 min. or until golden brown.

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.

CHEESY PIGS IN BLANKETS RECIPE - (4.6/5)

Steps:

• Preheat oven to 425°. Let dough stand, covered, for 20 minutes. On a lightly floured surface, roll the dough into a 12 x 4–inch rectangle. Cut rectangle into 4 (4 x 3–inch) rectangles; cut each rectangle in half diagonally to form 8 triangles. Divide cheese evenly among triangles; place in the center of wide ends. Place 1/2 hot dog at the wide end of each triangle; roll up, pinching ends to seal. Arrange rolls on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Combine ketchup and remaining ingredients. Serve with rolls.

CHEESY PIGS IN BLANKETS

Steps:

• Preheat oven to 375*F. Coat baking sheet with cooking spray. Cut 1/4" deep slit down the center of each hot dog, leaving 1/2" uncut at each end. Cut cheese into 1/4" to 1/8" matchstick pieces; tuck into slits in hot dogs.
• On lighltly floured surface, unroll breadstick dough in one piece. Mix relish and mustard; spread evenly over dough. Using knife, cut along perforations in dough; roll one dough strip, mustard side down, around each hot dog. Place on baking sheet. Sprinkle with cornmeal and parsley.
• Bake until breadsticks are golden and the cheese is melted, about 15 minutes. If desired serve hot dogs with ketchup, mixed with a few drops pepper sauce and mustard.

CHEESY PIGS IN A BLANKET WITH COME-BACK SAUCE

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.

CHEESY-MUSTARD PIGS IN A BLANKET

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 IN A BLANKET

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.