BUGS IN A BLANKET
Little chefs can help transform sausages and breadstick dough into bugs almost too cute to eat! Dot the backs of these cute bugs with ketchup and mustard and mustard dots for eyes! Your kids will love these. From Pillsbury.com
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 21m
Yield 24 snacks
Number Of Ingredients 4
Steps:
- Heat oven to 375°F Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.
- Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.
- Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.
- Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate "bugs" with dots or stripes of ketchup.
Nutrition Facts : Calories 127.3, Fat 11.5, SaturatedFat 4.8, Cholesterol 26.7, Sodium 415.8, Carbohydrate 0.8, Sugar 0.6, Protein 5.3
PIGS AND MUSTARD GREENS IN A BLANKET
As a kid, I would always look forward to eating pigs in a blanket around the holidays. I am always looking for fun ways to incorporate vegetables into my recipes these days, so in this recipe I use a mustard green filling along with the smoked mini links as a play on the use of the classic mustard application. The addition of black mustard seeds give a beautiful texture and flavor to elevate this fun holiday classic.
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside.
- Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red chile flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes.
- To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through.
- For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed.
- Plate the pigs in a blanket and serve with the chive Dijonaise.
PIGS IN THE BLANKET AKA STUFFED CABBAGE
I started with Mom's recipe and modified it over the 25 years of my marriage. Also I learned a method of rolling the "pigs" from one of Martha Stewart's books.
Provided by Mama Cee Jay
Categories German
Time 2h30m
Yield 24 cabbage rolls, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Wilt head of cabbage in large pot of boiling water for 5 minutes. Remove cabbage from pot, cool slightly and separate leaves, taking care not to break the leaves.
- Mix ground beef, sausage, cooked rice, garlic salt, paprika and pepper. Form 3 inch balls. Place meatball into cabbage leaf and fold leaf around the ball. Place roll into a large square of cheesecloth, cover and twist ends of the cloth to shape and tighten the roll. Remove cabbage roll and repeat until all filling is used.
- In a large roasting pan which has been coated with olive oil, place layer of cabbage rolls (folded side down), cover with 1 can of tomatoes, and repeat. Pour chicken broth over the layers.
- Preheat oven to 325 degrees F. Cover roasting pan and bake for 2 hours or until until cabbage is tender. Serve with mashed potatoes.
Nutrition Facts : Calories 515.6, Fat 22.3, SaturatedFat 8, Cholesterol 91.7, Sodium 902.5, Carbohydrate 45.7, Fiber 6.2, Sugar 8.2, Protein 32.7
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