Hgs De Pudged Pigs In A Blanket Ww Points 3 Recipes

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DE-PUDGED PIGS IN A BLANKET



De-Pudged Pigs in a Blanket image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 4

8 fat-free or nearly fat-free franks (about 40 to 45 calories each)
1 package refrigerated reduced-fat crescent dough
Flour, for dusting
Mustard, as dip, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut each hot dog into 4 even pieces. Set aside. Place the eight triangle-shaped portions of dough on a lightly floured work surface.
  • One at a time, stretch or roll each triangle out slightly, making it into a larger triangle. Cut each piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll one hot dog piece up in each until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking sheet.
  • Repeat with remaining ingredients, so that you have 32 pigs in a blanket. Be sure to evenly space them, as the dough will expand while baking.
  • Place sheet in the oven and cook until dough appears slightly browned and crispy, about 12 minutes.
  • Serve with mustard for dipping, if using. Enjoy!

Nutrition Facts : Calories 134, Fat 5 grams, Sodium 652 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 8 grams, Sugar 3 grams

PIGS IN A BLANKET CHRISTMAS WREATH



Pigs in a Blanket Christmas Wreath image

With a circular arrangement and a little decoration with some rosemary sprigs once ready to serve, you'll have a beautiful holiday wreath-styled recipe that's absolutely perfect to serve before any Christmas meal!

Provided by Rebekah Rose Hills

Categories     Christmas Appetizers

Time 35m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package refrigerated crescent rolls
2 tablespoons Dijon mustard
1 (14 ounce) package cocktail-size smoked link sausages (such as Hillshire Farm Lit'l Smokies ®)
12 sprigs fresh rosemary, or to taste
¼ cup ketchup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Unroll crescent roll dough on a clean work surface and brush generously with Dijon mustard. Cut each crescent roll triangle into 3 triangular pieces. Place a sausage at the thick end of one of the crescent roll strips and roll up, ending at the narrow end. Repeat until you have used all dough and made 24 pigs in a blanket. Reserve remaining sausages for another use.
  • Arrange pigs in a blanket in a circular shape on a round pizza pan, with rolls gently touching.
  • Bake in the preheated oven until dough is golden brown and puffed up, 15 to 18 minutes. Allow to cool for a few minutes before carefully transferring the wreath onto a round serving tray. If the sections come apart during the transfer, just recreate the circle shape as best as you can.
  • Arrange rosemary sprigs around the outside of the wreath and place ketchup in a small bowl in the middle.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 14.9 g, Cholesterol 30.8 mg, Fat 19.3 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 7.1 g, Sodium 878.2 mg, Sugar 4.4 g

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  • Cut each hot dog into 4 even pieces. Set aside. Place the eight triangle-shaped portions of dough on a lightly floured work surface.
  • One at a time, stretch or roll each triangle out slightly, making it into a larger triangle. Cut each piece of dough into four long, narrow triangles. Beginning at the base of each of these triangles, roll up one hot dog piece in each until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking sheet.
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