Sticky Pecan Pigs In A Blanket Plain Chicken Recipes

PULL-APART PIGS IN A BLANKET

Pull-Apart Pigs in a Blanket image

These pull-apart pigs in a blanket will score big points on Super Bowl Sunday.

Provided by Food Network Kitchen

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Slice 8 links of Buffalo chicken sausages crosswise into thirds. Unroll 2 tubes of refrigerated crescent roll sheets and cut each sheet in half lengthwise, then cut crosswise into sixths (you'll have 24 strips). Wrap a dough strip around each piece of sausage and stand them up in a 9-inch springform pan, leaving a little space between the pieces. Brush with Buffalo sauce and bake at 400 ̊, until golden brown, about 35 minutes. Serve warm with blue cheese dressing.

CHICKEN-APPLE PIGS-IN-A-BLANKET

Chicken-Apple Pigs-In-A-Blanket image

It only takes a few small tweaks to turn your favorite pigs-in-a-blanket appetizer into a meal. The whole family can help wrap up chicken sausages and grated cheese into store-bought dough. For an extra touch, sprinkle the cut rolls with poppy seeds before baking.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 8-ounce tube crescent roll dough
1 large egg, beaten
1 cup shredded sharp cheddar cheese
1 12-ounce package precooked chicken-apple sausages
Honey mustard, for serving

Steps:

Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Unroll the crescent roll dough on a work surface. Separate into 4 rectangles made up of 2 triangles each; press the triangles together at the perforations. Brush lightly with some of the beaten egg. Sprinkle the cheese over the dough rectangles and press lightly to adhere.
Place a sausage along a short end of one dough rectangle and roll up tightly, pressing the dough around the sausage to eliminate any gaps. Pinch the seam to seal. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each dough-wrapped sausage into 4 pieces.
Place the pieces seam-side down on the baking sheet and brush the dough with more beaten egg. Bake until the dough is puffed and browned and the sausages are heated through, 18 to 20 minutes. Serve with honey mustard for dipping.

CHICKS IN BLANKETS

Chicks in Blankets image

Categories Chicken Dairy Egg Mustard Appetizer Bake Cocktail Party Kid-Friendly Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 32

Number Of Ingredients 5

Ingredients

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
3 tablespoons (about) whole grain Dijon mustard
4 fully cooked chicken and apple sausages or chicken andouille sausages (about 12 ounces), each link cut crosswise into 8 rounds
1 large egg
2 teaspoons milk

Steps:

Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. Do ahead Can be made 8 hours ahead. Cover and refrigerate.
Preheat oven to 400°F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375°F and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm.

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