Triple Pigs In Blankets Recipes

PIGS IN A BLANKET

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.

"EVERYTHING" PIGS IN A BLANKET

Steps:

• Preheat the oven to 375 degrees F. Mix together the poppy seeds, garlic, onion and sesame seeds in a small bowl; set aside.
• Whisk together the flour, sugar, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl. Add the butter and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center and pour in the milk. Using a fork, stir the dry ingredients into the wet.
• Once the dough comes together, knead it gently a couple of times on a well-floured surface. Roll out the dough to a little thinner than 1/8 inch. Cut as many 1 1/2-by-3-inch rectangles as you can. (You should get at least 30 pieces.) Place a mini hot dog onto each rectangle and roll it up, making sure the short ends overlap; seal and arrange seam-side down 2-inches apart on a baking sheet. Brush each dough-wrapped hot dog with the egg and top with 2 generous pinches of the topping.
• Bake in the oven until golden brown, 17 to 20 minutes. Serve with mustard on the side, for dipping.

PIGS IN A BLANKET RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220˚C).
• Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece.
• Place a hot dog on the cheddar, then roll it up.
• Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch (2-cm) gap between the pieces.
• Bake for 15 minutes, until golden brown and flaky.
• Enjoy!

PIGS IN A BLANKET

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.

PIGS IN A BLANKET

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.

PIGS IN A BLANKET

Steps:

• Preheat the oven to 375°. Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three equal skinny triangles.
• Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place the rolled sausage on a parchment-lined baking sheet, point-side down. Repeat with the remaining dough triangles and sausages.
• Whisk together the egg with 1 teaspoon water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the everything bagel seasoning, if desired. Bake at 375° until the dough is puffed and golden brown, 12 to 15 minutes.
• Make the dipping sauces (optional): For the Spicy Mayo Dipping Sauce, stir together the mayo and chile-garlic sauce in a small bowl until smooth. For the Maple-Dijon Dijon Dipping Sauce, stir together the mustard and syrup in a small bowl until smooth. For the Quick Ranch, stir together the sour cream, pickle juice, and chives in a small bowl until smooth.
• Serve the pigs in a blanket warm with Spicy Mayo, Maple Dijon, or Quick Ranch Dipping Sauces.

TRIPLE PIGS IN BLANKETS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pile the sausages in groups of three and wrap a piece of bacon around each trio. Arrange on a baking tray and brush or drizzle with the oil. Roast in the oven for 30-35 mins until the chipolatas are golden and the bacon is crisp.

QUICK PIGS IN A BLANKET

Steps:

• Brown meat and onions, stir in rice, salt and pepper.
• Remove outer leaves from around cabbage and cut out the hard stalk from the end of the cabbage.
• Put cabbage into boiling water, steam cabbage for 10 minutes or until the leaves are softened enough to peel away.
• Cool and separate cabbage leaves, gently shake off moisture, and set aside.
• Place just enough cabbage leaves on the bottom of your 9" x 13" x 2" baking dish to cover bottom.
• Peel off each cabbage leaf separately and place into middle one rounded Tbls. of the meat mixture.
• Fold the two ends of the leaf inwards and roll it up into a narrow sausage shape.
• Place into bottom of greased 9" x 13" x 2" baking dish.
• Heat tomato soup and water until it boils. Pour over all ingredients.
• Sprinkle with American or cheddar cheese. Cover with foil & bake for 1-1/2 hrs @ 350 degrees.

TRAILER PARK TRASH PIGS IN A BLANKET

Steps:

• Unroll the 8 crescent rolls. Place a TBS of Cheese Whiz lengthwise down the center of each roll. Sprinkle potato chips along center of crescent roll lengthwise.
• Add 1 piece of hot dog and 1 strip of pickle to the top of each piece of pastry and roll, like you would a regular crescent roll.
• Sprinkle the top of each roll with Garlic Salt.
• Bake according to crescent roll package instructions.
• Serve with chili of choice at a tailgate party or any other occasion of choice.