Pigs In Blankets Christmas Stuffing Balls Recipes

PIGS-IN-BLANKETS CHRISTMAS STUFFING BALLS

Pigs-in-blankets Christmas stuffing balls image

Treat yourself at Christmas with these moreish stuffing balls. The sausagemeat and bacon add the 'pigs in blankets' flavour, while cranberries make them taste extra festive

Provided by Barney Desmazery

Time 50m

Number Of Ingredients 5

Ingredients

85g pack sage & onion stuffing mix
300g sausagemeat
90g cooked chestnuts , chopped
50g dried cranberries
12 rashers smoked streaky bacon or pancetta

Steps:

Put the stuffing mix in a bowl and pour over 150ml boiling water. Leave the mix to absorb. When cool, add the sausagemeat, chestnuts and cranberries and bring everything together with your hands. Cut each rasher of bacon in half lengthways so you get 24 long strips of bacon.
Cross two bacon strips, then roll a walnut-sized ball of the stuffing mix and sit it on the cross. Wrap the stuffing in the bacon and sit on a lightly oiled baking tray, cross-side up. Repeat to make 12 stuffing balls. Can be made up to two days ahead and chilled. Heat oven to 200C/180C fan/gas 6 and roast the stuffing balls for 25-30 mins until the bacon is crisp and the stuffing is cooked.

Nutrition Facts : Calories 275 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium

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

Ingredients

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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