SAUSAGE PIGS IN A BLANKET RECIPE RECIPES

Name: Easy Pigs in a Blanket
Total time: 45 min
Yield: 8-10
Cuisine: American
Ingredients: 1 12-oz package cocktail franks; 2 tubes refrigerated crescent roll dough; 2 tbsp. Dijon mustard; 1 large egg; 1 tsp. caraway seeds; Mustard, for serving

EASY PIGS IN A BLANKET RECIPE – SAUSAGE ROLL RING

Easy Pigs in a Blanket Recipe – Sausage Roll Ring image

Even as adults, we're always craving this kid favorite. Use puff pastry to encase chunks of gourmet sausage. Using sausage (as opposed to franks) really lets you play with flavor; try an array of types, from chicken and apple to spinach and feta.

Provided by The Good Housekeeping Test Kitchen

Categories baby shower cocktail party feed a crowd Super Bowl tailgate appetizers snack

Total Time 45 minutes

Prep Time 0S

Cook Time 0S

Yield 8-10

Number Of Ingredients 6

Ingredients

1 12-oz package cocktail franks
2 tubes refrigerated crescent roll dough
2 tbsp. Dijon mustard
1 large egg
1 tsp. caraway seeds
Mustard, for serving

Steps:

Heat oven to 375°F. Line baking sheet with parchment. Unroll dough and brush with mustard. Cut each triangle in half lengthwise to create 2 skinnier triangles. Place 1 frank on each wide end of dough, then roll up and arrange on prepared sheet in two concentric circles, making sure dough on both circles touches. Beat egg with 1 Tbsp water, brush over dough and sprinkle with caraway seeds. Bake until golden brown, 18 to 22 min. Serve with mustard.

BEST PIGS IN A BLANKET RECIPE - HOW TO MAKE ... - DELISH

Best Pigs In A Blanket Recipe - How to Make ... - Delish image

You're not even having a party if you don't make pigs in a blanket. This classic appetizer is so easy to make and such a crowd-pleaser, it's basically mandatory.

Provided by DELISH.COM

Categories cocktail party appetizers

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8-12 servings

Number Of Ingredients 4

Ingredients

1 (8-oz.) tube crescent rolls
1 12-oz. package mini cocktail weiners
4 tbsp. melted butter
Coarse salt, for sprinkling

Steps:

Preheat oven to 375º. On a lightly floured surface, unroll crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles. Place one cocktail weiner on thick side of each triangle then gently roll to thinner side. Transfer to a medium baking sheet, brush with melted butter, and a sprinkle with coarse salt. Bake until golden, 12 to 15 minutes.

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PIGS IN A BLANKET RECIPE: HOW TO MAKE IT - TASTE OF HOME

These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard. —Linda Young, Longmont, Colorado
From tasteofhome.com
Reviews 4.9
Total Time 25 minutes
Category Dinner
Calories 516 calories per serving

Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.

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Sausage rolls are the extra-flaky version of pigs in a blanket.
From thekitchn.com
Total Time 2340S
Category Side dish, Snack, Baked good, Puff pastry
Cuisine Europe, English
Calories 512 cal per serving

Bake for 12 minutes. Rotate the baking sheet and bake until the pastry is cooked and puffed, the tops are evenly golden-brown, and the sausage is cooked through, 8 to 12 minutes more. Transfer the sausage rolls to a wire rack abnd let cool for 5 to 10 minutes. Serve warm, at room temperature, or even cold with the dipping sauce of your choice.

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Make and share this Mini Pigs-In-A-Blanket recipe from Food.com.
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Bake according to crescent roll package directions.

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Make and share this Mini Pigs-In-A-Blanket recipe from Food.com.
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Reviews 5.0
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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.
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Reviews 5
Total Time 25 minutes
Category Kid-Friendly
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Put in the oven and bake for 20 minutes, or until golden brown.

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Reviews 5
Total Time 1 hours 30 minutes
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Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes. In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use. Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you. Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry). In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later). Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.

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Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes. In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use. Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you. Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry). In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later). Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.

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I make these easy sausage rolls often – they are always welcome at a picnic or party. Feel free to enhance them as you like.
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Reviews 4.9
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