Pigs In A Blanketsandwich Press Style Recipes

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.

PIGS IN A BLANKET/SANDWICH PRESS STYLE

Steps:

• Place a small amount of margarine in each of the sandwich maker wells.
• Preheat about 5 minutes.
• Fill the wells halfway with pancake batter, then place a sausage link on top of batter.
• Put a little more batter on top.
• Serve hot with powdered sugar and syrup.

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.

PIGS IN A BLANKET

Steps:

• Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
• On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
• In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
• Preheat oven to 450 degrees.
• Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

DRESSED UP PIGS IN A BLANKET

Steps:

• Preheat oven according to crescent roll package, around 375.
• Unroll crescents, leaving intact.
• Pinch seams together; cut lengthwise into five strips. Then, cut crosswise to make ten smaller strips.
• Roll each strip around a little smokie, then roll in the parm and garlic salt. Place in a baking pan sprayed with nonstick cooking spray.
• Bake according to package directions (11-13 minutes).

EASY PIGS IN A BLANKET

Steps:

• Preheat oven to 375 degrees F.
• On a flat surface, flatten out each biscuit, shaping it into more of a square shape than a circle.
• With a pizza cutter, cut each biscuit into thirds.
• Place one hot dog piece at the end of a strip of dough, centered so that the ends of the hot dog hang outside the edges of dough.
• Roll downwards until all the dough is fully wrapped around the dog.
• Transfer the wrapped hot dog onto your prepared baking sheet.
• Repeat until all hot dogs are wrapped.
• Place into oven and bake until golden brown, about 10-12 minutes.
• Serve with ketchup, mustard, relish and all your favorite hot dog toppings.

PIG IN THE BLANKETS

Steps:

• Divide sausage, forming 30 to 36 "Pigs".
• (About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork.
• Sift together flour, baking powder and salt. Cut in margarine as for pie dough.
• Mix in milk, form into smooth ball.
• Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide. Wrap "pig" loosely in dough, overlapping on the bottom.
• Do not pinch ends shut. Prick top of each "pig" with a fork.
• Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.
• May be frozen up to 4 months.