SAUSAGE-AND-BISCUIT PIGS IN BLANKETS
Breakfast fare fits in amazingly well at game-day gatherings. Wrap your favorite breakfast sausage links in homemade biscuit dough, and serve with maple syrup for dunking.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 24 pieces
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven, set a baking sheet on it and preheat to 400 degrees F.
- Toss the sausage links with the oil in a large bowl. Add the sausages to the hot baking sheet, and spread out in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise.
- Meanwhile, whisk together the flour, baking powder, sugar, baking soda and 1/4 teaspoon salt in a large bowl. Grate the frozen butter on the large holes of a box grater, and add to the bowl, along with the scallions. Add the buttermilk, and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface.
- Working quickly, roll the dough out into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.)
- Wrap a biscuit strip around the belly of each sausage half, and place, seam-side down, at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.) Bake until golden brown, 15 to 18 minutes. Serve with maple syrup on the side.
PIGS-IN-A-BLANKET WITH SAUERKRAUT AND MUSTARD
Classic German flavors bring a fresh twist to this beloved hors d'oeuvre. We love the combination of buttery puff pastry with tangy sauerkraut and the subtle heat of mustard.
Provided by Rhoda Boone
Categories Appetizer Sausage Phyllo/Puff Pastry Dough Mustard snack Hors D'Oeuvre
Yield Makes 32 pieces
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
- If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
- Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut. Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose. Return to parchment-lined baking sheets. Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down. Chill in refrigerator for 15 minutes. Bake until golden brown and puffed, 23 to 27 minutes.
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 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 PRETZEL BLANKET RECIPE BY TASTY
Here's what you need: cocktail frank, pizza dough, water, baking soda, egg, sea salt
Provided by Tasty
Categories Snacks
Yield 10 servings
Number Of Ingredients 6
Steps:
- Bring pizza dough to room temperature.
- Cut the dough into strips and stretch/roll out.
- Roll up mini hotdogs in pizza dough so the dough wraps around twice - leaving the ends sticking out and cutting off any excess.
- Place on a lightly greased baking sheet until ready to boil.
- Bring water to a light boil. Add in Baking Soda.
- Once dissolved, boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches).
- Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.
- Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes until the dough is nicely browned.
- Enjoy!
Nutrition Facts : Calories 127 calories, Carbohydrate 20 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
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 :
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.
SAUCIJZEBROODJES (DUTCH PIG IN A BLANKETS)
Posted for ZWT6. I grew up in a very Dutch community in Iowa and had these all the time growing up....yummy! Prep time is an estimate. Note: These can be made ahead of time; refrigerate or freeze and reheat before serving.
Provided by noway
Categories Lunch/Snacks
Time 1h10m
Yield 30 Saucijzebroodjes
Number Of Ingredients 11
Steps:
- For Dough:
- Sift dry ingredients together.
- Cut shortening into dry mixture.
- Mix beaten egg and milk and add to the flour mixture.
- On floured surface, knead dough 8 to 10 times.
- Divide dough into 2 parts and roll each half to 1/4 inch thickness. Use a medium-sized cookie cutter to cut 15 rounds of dough from each half.
- For Filling:
- Blend all ingredients together.
- Shape 30 small rolls of meat (like link sausages).
- Assembly:
- Place 1 roll of filling in each pastry round; fold pastry over the filling and seal edges. Place on baking sheets with raised edges.
- Bake at 350 degrees for 40 minutes.
- Serve hot.
Nutrition Facts : Calories 134.5, Fat 9.3, SaturatedFat 3.1, Cholesterol 24.8, Sodium 175.6, Carbohydrate 7.3, Fiber 0.3, Sugar 0.1, Protein 5
SAUCIJZEBROODJES - PIGS IN A BLANKET
Hollanders like plain, substantial food and lots of it. This recipe differs from many of the other pig-in-the-blanket recipes as it does not use sausage. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For the blankets: Sift dry ingredients together in a bowl.
- Cut butter in with a pastry blender.
- Mix to a soft dough with milk.
- Roll out a little thicker than a piecrust and cut into squares.
- For the filling: Season meat; add crumbs, eggs and milk.
- Fill squares with meat mixture, pinch ends together, place in a pan and bake in a preheated, moderate oven (350F) 1/2 hour until brown.
Nutrition Facts : Calories 566.5, Fat 30.4, SaturatedFat 12.6, Cholesterol 158.8, Sodium 521.2, Carbohydrate 34.6, Fiber 1.1, Sugar 0.2, Protein 36.1
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
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