PILLSBURY HOT DOG RECIPES

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PIGSKINS IN A BLANKET RECIPE - PILLSBURY.COM



Pigskins in a Blanket Recipe - Pillsbury.com image

Are you ready for some crescent dog footballs? All your rowdy friends will enjoy these fun game-day snacks.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 25 minutes

Yield 48

Number Of Ingredients 3

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
48 cocktail-size smoked link sausages or hot dogs (from two 14-oz packages)
Yellow mustard, from a squeeze bottle

Steps:

  • Heat oven to 375°F. Unroll both cans of dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
  • Place 1 sausage on thin point of each triangle. Roll up, starting at point and rolling to opposite short side of triangle. Place seam side down on 2 ungreased cookie sheets.
  • Bake 11 to 14 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheets to serving tray.
  • Cool 2 minutes. Squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces of football. Repeat with remaining crescent dogs.

Nutrition Facts : Calories 60 , CarbohydrateContent 4 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Dog, SodiumContent 190 mg, SugarContent 0 g, TransFatContent 0 g

SLOW-COOKER BACON CORN CHOWDER RECIPE - PILLSBURY.COM



Slow-Cooker Bacon Corn Chowder Recipe - Pillsbury.com image

Hearty and creamy, this classic corn and potato soup gets extra oomph from our favorite ingredient—bacon. It only takes a few minutes to pull together, and then the slow cooker will do all the work.

Provided by Pillsbury Kitchens

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

1 lb small red potatoes, cut into 1-inch cubes
1/2 cup chopped onion
2 bags (12 oz each) frozen whole kernel corn
3 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups half-and-half
2 tablespoons cornstarch
1/2 lb bacon, crisply cooked, crumbled

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
  • Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
  • In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.

Nutrition Facts : Calories 350 , CarbohydrateContent 32 g, CholesterolContent 50 mg, FatContent 2 , FiberContent 3 g, ProteinContent 15 g, SaturatedFatContent 8 g, ServingSize 1 1/4 Cups, SodiumContent 1110 mg, SugarContent 7 g, TransFatContent 0 g

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