CHEESY PIGS IN A BLANKET WITH COME-BACK SAUCE
Take one look at the ingredient list for these cheesy pigs in a blanket and you'll see how the sauce gets its name! You'll want to keep coming back to Cheesy Pigs in a Blanket with Come-Back Sauce.
Provided by My Food and Family
Categories Sausage
Time 27m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Separate crescent dough into 8 triangles. Brush with steak sauce; top with Singles pieces. Place 1 frank on wide end of each dough triangle; roll up. Place, seam-sides down, on baking sheet. Brush with egg; sprinkle with poppy seed.
- Bake 10 to 12 min. or until golden brown, Meanwhile, mix all remaining ingredients until blended.
- Serve franks with sauce.
Nutrition Facts : Calories 380, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
CHEESY-MUSTARD PIGS IN A BLANKET
I have been making these for years and usually have them with Recipe #213326 on a Saturday night. They have a little cheese stuffing and are wraped up in a crescent roll. Then I put mustard and relish on them when they are on my plate. The others just eat them with a little mustard. They are so good.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the hotdogs in half crosswise to make 8 pieces and then partially cut each one halfway lengthwise.
- Cut the cheese in half so that there are 8 pieces; fold each piece in half and tuck it into the partially cut hotdog.
- Unroll the crescent roll place a hotdog on each one and roll up.
- Bake at 350 to 375 degrees for about 10 minutes or so till nice and golden.
- Serve hot.
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.
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