Pigs In Sleeping Bags Recipes

PIGS IN SLEEPING BAGS

Steps:

• Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool.
• Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
• Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14x10" rectangle. Cut lengthwise into three 14x3 1/3" strips. Transfer strips to prepared baking sheet. Using one-third of sausage filling and leaving a 1" border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture.
• Cut small diagonal slits at 1" intervals along top of pastries (to help release steam). Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD: Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
• Preheat oven to 425°F. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes. Reduce heat to 350°F; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1" pieces. Serve with a bowl of Dijon mustard for dipping.

PIGS IN A BLANKET

Steps:

• Preheat the oven to 450˚F. Line a baking sheet with parchment paper, and set it aside.
• Lay 1 sheet of phyllo on a work surface (cover the remaining phyllo with a slightly damp kitchen towel to keep it from drying out). Spray the phyllo sheet generously with cooking spray. Top with another sheet of phyllo. Spray the second sheet of phyllo with cooking spray. Cut the phyllo stack lengthwise into 3 strips (each strip should measure about 3x9 inches). Place 1 piece of hot dog at the end of each strip. Fold the sides of the phyllo in to overlap the edges of the hot dog pieces. Roll the hot dogs up tightly to encase them in phyllo. Place the rolled hot dogs, seam side down, on the prepared baking sheet.
• Repeat the process with the remaining hot dogs and phyllo. When all of the hot-dog packages have been assembled, spray them lightly with cooking spray, and bake until they are golden brown and crispy, about 16 minutes.
• Meanwhile, bring the milk to a boil in a small nonstick saucepan over high heat. Add the cheese and whisk until it melts. Continue whisking until the sauce is smooth. Whisk in the ketchup and mustard.
• Serve the hot dogs with the warm sauce for dipping.

PIGS IN A BLANKET FOR BIG KIDS....ALSO CALLED HOGS IN A SLEEPING

Steps:

• Preheat oven to 375.
• Open the crescent rolls and separate them down the lines into the triangles.
• Cut the sausages in half so you have 8 pieces.
• Start with the tall side of the triangle. Roll the sausage in the crescent dough, tucking the bottom point up when you start to roll. You should finish with the point. My Dad said they looked like they were wrapped up in a sleeping bag -- hence the name he gave them "Hogs in a Sleeping Bag" since it was the big smoked sausage.
• Bake them on a cookie sheet at 375 for 11-13 minutes, or until the crescnet rolls are golden.
• You can serve them with spicy mustard, honey mustard, or barbecue sauce.

CHICKEN IN A SLEEPING BAG

Steps:

• Heat oven to 375°F
• Separate dough into 8 (4 x 7 1/2 inch) rectangles; firmly press perforations to seal.
• For each sandwich, place 1 rectangle of dough on ungreased cookie sheet. Top with 1 slice of ham. Place cheese at one end of ham slice. Place 2 chicken patties on cheese. Fold 2/3 of dough over chicken, leaving about 1 1/2 inches of chicken uncovered. Press sides of sandwich with fork to seal edges.
• Bake at 375°F for 15 to 17 minutes or until crust is golden brown and chicken is hot.
• Use ketchup or honey mustard to dot eyes on the sleeping campers.