PIGS IN A BLANKET
These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard. -Linda Young, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.
Nutrition Facts :
PIGS IN A BLANKET
Kids love this one. My mom made it for me as did her mom. If making for a small child, cut the hot dogs into fourths length wise. The cheese is always optional.
Provided by Brandie2134
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 24.8 g, Cholesterol 57.1 mg, Fat 31.8 g, Fiber 0.3 g, Protein 17.1 g, SaturatedFat 14.3 g, Sodium 1760.4 mg, Sugar 5.2 g
PIGS IN A BLANKET (FROM SCRATCH)
Make and share this Pigs in a Blanket (From Scratch) recipe from Food.com.
Provided by MommyMakes
Categories Lunch/Snacks
Time 33m
Yield 18 pigs in a blanket
Number Of Ingredients 9
Steps:
- Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
- Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
- Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
- Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
- With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
- Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
- One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
- Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.
Nutrition Facts : Calories 92.9, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.5, Sodium 170.7, Carbohydrate 11.9, Fiber 0.4, Sugar 1.2, Protein 2.6
PIGS IN BLANKETS
Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h50m
Yield Makes 54
Number Of Ingredients 8
Steps:
- On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
- Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
PIGS IN A BLANKET WITH HOMEMADE DOUGH
Pigs in a Blanket were a natural choice for serving at my farm animal them meal. I filled the hot dogs with cheese and wrapped them in a light dough to make them special. They are tasty, fun and handy to eat.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add the egg, shortening, salt, remaining sugar and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog., Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. , Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown.
Nutrition Facts :
JUMBO PIGS IN BLANKETS
Make super-sized pigs in blankets for an extra-special Christmas side dish. Brush with maple syrup at the end of cooking for even more indulgence
Provided by Good Food team
Categories Side dish
Time 40m
Yield Serves 4 (with leftovers)
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Working with one sausage at a time, lay a rosemary sprig on top and wrap a bacon rasher around it.
- Put the wrapped sausages on a baking sheet and drizzle with the oil. Roast for 25-30 mins, until golden brown and cooked through.
Nutrition Facts : Calories 307 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2.2 milligram of sodium
PIGS IN A BLANKET (BLANKIES FROM SCRATCH)
I have been using this recipe for blanketed piggies since I first came across it almost 15 years ago from either my sister or my grade 9 home economics class. I'm so glad I have it since it's so hard to find a blanket recipe from scratch! I can cover a typical Canadian package of 12 hot dogs with this recipe.
Provided by ReadyForThe80s
Categories Weeknight
Time 25m
Yield 9-12 Pigs In A Blanket, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Sift the dry ingredients in a bowl.
- Mix in the butter/margarine and milk.
- On a lightly floured surface, roll out the dough to desired thickness and as wide as the hot dogs to be wrapped are.
- Wrap the individual hot dogs or sausages in their own blanket.
- Bake at 425°F for about 10 minutes or until slightly brown.
- *If you get to the end of the dough, yet still have more hot dogs left without blankets, it's easy just to roll the wrapped hot dogs between your hand and your work surface to make their blanket thinner, that way you can cut off the excess dough off from either side of the hot dog and combine the ends and roll out another strip of blanket. Maybe you'd like to consider adding a bit of cheese inside the blanket for added flavor.
PIGS IN A BLANKET RECIPE BY TASTY
Here's what you need: puff pastry, hot dogs, cheddar cheese
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 18 servings
Number Of Ingredients 3
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!
Nutrition Facts : Calories 153 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
PIGS IN A BLANKET
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
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.
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