PIGS CHEESE RECIPES

Name: Apple-Gouda Pigs in a Blanket
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 dozen.
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls; 1 small apple, peeled and cut into 24 thin slices; 6 thin slices Gouda cheese, quartered; 24 miniature smoked sausages; Honey mustard salad dressing, optional

APPLE-GOUDA PIGS IN A BLANKET RECIPE: HOW TO MAKE IT

Apple-Gouda Pigs in a Blanket Recipe: How to Make It image

For New Year’s, I used to make pigs in a blanket with beef and cheddar. But now I like apple and Gouda for an even better flavor celebration. —Megan Weiss, Menomonie, Wisconsin

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 5

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 small apple, peeled and cut into 24 thin slices
6 thin slices Gouda cheese, quartered
24 miniature smoked sausages
Honey mustard salad dressing, optional

Steps:

Preheat oven to 375°. Unroll crescent dough and separate into 8 triangles; cut each lengthwise into 3 thin triangles. On the wide end of each triangle, place 1 slice apple, 1 folded piece cheese and 1 sausage; roll up tightly., Place 1 in. apart on parchment-lined baking sheets, point side down. Bake until golden brown, 10-12 minutes. If desired, serve with dressing.

Nutrition Facts : Calories 82 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 203mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

ITALIAN SAUSAGE-AND-PEPPER PIGS IN BLANKETS RECIPE | FOOD ...

Italian Sausage-and-Pepper Pigs in Blankets Recipe | Food ... image

Pigs in blankets get an Italian makeover! The combo of cheese, pesto and peppers stuffed into the sausages is a winner. Use hot sausage if you like a little spice.

Provided by Food Network Kitchen

Categories appetizer

Total Time 2 hours 0 minutes

Cook Time 30 minutes

Yield 24 pieces

Number Of Ingredients 9

Ingredients

6 sweet Italian sausage links (about 1 1/2 pounds)
2 tablespoons olive oil
5 tablespoons shredded provolone
5 tablespoons shredded mozzarella
2 tablespoons prepared pesto
Twelve 1/2-inch-wide strips roasted red pepper (about 3 ounces)
One 11-ounce tube refrigerated French bread dough
All-purpose flour, for dusting
Jarred marinara sauce, warm, for serving

Steps:

Preheat the oven to 375 degrees F. Line 1 baking sheet with foil and another with parchment.
Toss the sausages with 1 tablespoon of the oil on the foil-lined baking sheet, and bake, flipping the sausages halfway through, until lightly browned and fully cooked, about 30 minutes. Let cool.
Lower the oven temperature to 350 degrees F. Toss together the provolone and mozzarella in a medium bowl. Make a slit down the length of each sausage, cutting about halfway through, and fill each with 1 teaspoon pesto, 2 pepper strips and 1 scant tablespoon of the cheese mixture; reserve any remaining cheese mixture.
Open the tube of dough, find the seam and carefully unroll the dough on a lightly floured surface. Cut 6 strips 1 1/4 inches by 12 inches. Wrap 1 strip around a stuffed sausage link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed. Repeat with the remaining dough strips and sausages, setting the finished rolls at least 1 inch apart on the parchment-lined baking sheet.
Brush the rolls with the remaining tablespoon of oil. Sprinkle the tops with the reserved cheese mixture. Bake until golden brown, 20 to 25 minutes. Let cool for a few minutes before cutting each roll into 4 pieces with a serrated knife. Serve warm with warm marinara sauce on the side.

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