Chicago Style Pull Apart Pigs In A Blanket Recipes
CHICAGO-STYLE PULL-APART PIGS-IN-A-BLANKET
Turn a Midwest treasure into a unique dish with Chicago-Style Pull-Apart Pigs-in-a-Blanket! If you decide to top these pull-apart pigs-in-a-blanket with ketchup, we won't tell any Chicagoans.
Provided by My Food and Family
Categories Summer 2019
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Unroll breadsticks. (Do not separate breadsticks.) Sprinkle dough with poppy seed; press gently into dough to secure. Pull breadsticks apart; turn, poppy seed down, on work surface.
- Cover baking sheet with parchment. Cut each wiener into 3 pieces. Place 1 wiener piece at one end of each breadstick; roll up.
- Place, 1/2 inch apart, in rows of 3 across and 4 down on prepared baking sheet.
- Bake 14 to 16 min. or until golden brown.
- Top with remaining ingredients before pulling apart to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PULL-APART PIGS IN A BLANKET
These pull-apart pigs in a blanket will score big points on Super Bowl Sunday.
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Slice 8 links of Buffalo chicken sausages crosswise into thirds. Unroll 2 tubes of refrigerated crescent roll sheets and cut each sheet in half lengthwise, then cut crosswise into sixths (you'll have 24 strips). Wrap a dough strip around each piece of sausage and stand them up in a 9-inch springform pan, leaving a little space between the pieces. Brush with Buffalo sauce and bake at 400 ̊, until golden brown, about 35 minutes. Serve warm with blue cheese dressing.
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