QUICK PIGS IN A BLANKET 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

NEELY'S PIGS IN A BLANKET RECIPE | THE NEELYS | FOOD NETWORK



Neely's Pigs in a Blanket Recipe | The Neelys | Food Network image

Food Network

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

One 8-ounce can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
  • Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
  • Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
  • Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

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