Spooky Pigs In A Blanket With Crescent Rolls Recipe 455

CRESCENT ROLL PIGS IN A BLANKET

Crescent Roll Pigs in a Blanket image

Pigs in a blanket are hot dogs filled with cheese and baked in a crescent roll wrap. Top them with an egg wash or poppy seeds for a twist.

Provided by Diana Rattray

Time 27m

Number Of Ingredients 5

Ingredients

8 hot dogs
4 slices cheddar cheese (or American cheese)
1 (8-ounce) tube crescent rolls (refrigerated canned)
Optional: 1 egg (lightly beaten with 1 tablespoon of water)
Garnish: sesame seeds or poppy seeds

Steps:

Gather the ingredients.
Position a rack in the center of the oven and heat to 400 F. With a sharp knife, cut each hot dog down the middle lengthwise, almost all the way through.
Cut each slice of cheese into 6 narrow strips to produce 24 strips total.
Fit 3 strips of cheese into each hot dog.
Separate the crescent dough into triangles and wrap each hot dog: Start with the long end of the triangle, stretching the dough a little to completely cover hot dog.
If desired, brush tops of each crescent wrapped hot dog with the optional egg and water mixture. Sprinkle lightly with sesame or poppy seeds, if using.
Place wrapped hot dogs on a large baking sheet lined with parchment paper or foil. Bak until golden brown, 9 to 12 minutes.
Remove pigs in a blanket to a serving plate and serve warm with preferred mustard or dipping sauce.

Nutrition Facts : Calories 331 kcal, Carbohydrate 13 g, Cholesterol 62 mg, Fiber 1 g, Protein 12 g, SaturatedFat 12 g, Sodium 667 mg, Sugar 4 g, Fat 26 g, ServingSize 8 Servings, UnsaturatedFat 0 g

NEELY'S PIGS IN A BLANKET

Neely's Pigs in a Blanket image

Food Network

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

One 8-ounce can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard

Steps:

Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

PIGS IN A BLANKET (FROM SCRATCH)

Pigs in a Blanket (From Scratch) image

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

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, cold, cut into small pieces
1/2 cup grated cheddar cheese
3/4 cup buttermilk
18 miniature hot dogs

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

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