Breakfast Pigs In A Blanket Food

BREAKFAST/BRUNCH PIGS IN A BLANKET

Steps:

• Pre-heat oven to 250*F.
• Heat pre-cooked sausage links per box directions (I microwave them while I prepare the mini pancakes). Microwave the pure maple syrup while preparing the sausage links.
• Thoroughly mix the Bisquick mix, milk, egg and blueberries (if using).
• Spray a large non-stick skillet with cooking spray. Heat skillet over medium heat. Use 2 heaping tablespoons of batter to make each mini pancake. Do not over crowd the pan, work in small batches. When pancake starts to dry around the edges and bubble (approx 2 minutes), flip and cook on the other side (approx 1 1/2 - 2 minutes). (Cooking times may vary depending on the heat level and the type of skillet).
• Place cooked pancakes on an oven safe platter and keep warm in the oven while finishing the rest of the pancakes.
• When all pancakes are made, lay 1 cooked, warmed, breakfast sausage link across the middle of each mini pancakes, fold over (like a taco), and run a toothpick through the pancake and sausage to keep folded.
• Serve with warmed pure maple syrup for dunking and enjoy! (You may need to heat up more syrup. I only suggested 3/4 cup, but my kids would drown them while dunking and I went through a lot more than that).

FRENCH TOAST PIGS IN BLANKETS

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about 10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200 degrees F.
• Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of bread into a 2-by-4-inch rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of bread around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes.
• Melt 2 tablespoons butter in a large nonstick skillet over medium heat. When it begins to brown and foam, add 6 of the bread-wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 2 tablespoons butter and repeat with the remaining 6 sausages. Dust with confectioners' sugar and serve with maple syrup.

GIANT PIG-IN-A-BLANKET

Steps:

• Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
• Remove the plastic packaging from the sausage while keeping it together in its original shape. On a work surface, gently roll the sausage log back and forth into a 10-inch log. Transfer the log to the prepared baking sheet and bake until browned and cooked to 155 degrees F, about 25 minutes; transfer the sausage to paper towels to drain. Discard the parchment and reline the baking sheet with a new piece.
• Arrange the ham slices side by side and overlapping by 1 inch on a cutting board to form a 9-inch-long rectangle. Place the sausage log parallel to one long end of the rectangle and roll the sausage up in the ham. Place the crescent dough sheet on a cutting board and pinch the perforated seams closed so the dough is solid. Arrange the ham-wrapped sausage parallel with one short end of the dough sheet and roll it so that the dough wraps around the sausage completely.
• Transfer the pastry-wrapped sausage to the prepared baking sheet seam-side down, brush with the egg mixture and sprinkle with the poppy seeds. Bake until the pastry is golden brown and cooked through, 15 to 20 minutes. Transfer to a cutting board and slice. Serve with honey mustard for dipping.

SAUSAGE-AND-BISCUIT PIGS IN BLANKETS

Steps:

• Position an oven rack in the center of the oven, set a baking sheet on it and preheat to 400 degrees F.
• Toss the sausage links with the oil in a large bowl. Add the sausages to the hot baking sheet, and spread out in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise.
• Meanwhile, whisk together the flour, baking powder, sugar, baking soda and 1/4 teaspoon salt in a large bowl. Grate the frozen butter on the large holes of a box grater, and add to the bowl, along with the scallions. Add the buttermilk, and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface.
• Working quickly, roll the dough out into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.)
• Wrap a biscuit strip around the belly of each sausage half, and place, seam-side down, at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.) Bake until golden brown, 15 to 18 minutes. Serve with maple syrup on the side.

BREAKFAST CINNAMON ROLL PIGS-IN-A-BLANKET

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Put the sausage links on the prepared baking sheet and bake, turning once halfway through, until golden brown and cooked through, about 15 minutes; transfer to a paper towel to drain. Discard the parchment and reline the baking sheet with a new piece. Reduce the oven temperature to 375 degrees F.
• Separate the cinnamon rolls; reserve the icing. Flatten each roll with your fingers to a 3 1/2- to 4-inch-long oval, then wrap it around a sausage link so the cinnamon-sugar side is on the outside. Arrange the wrapped sausages seam-side down and 1/2 inch apart in 2 rows of 8 on the prepared baking sheet.
• Bake until the rolls are light golden brown, about 15 minutes. Let cool to room temperature.
• Transfer the pigs-in-a-blanket to a serving dish, drizzle with the reserved icing and serve with the maple syrup on the side for dipping.

SWEET PIGS IN A BLANKET

Steps:

• Roll sausages in crescent rolls. You'll have to cut each crescent triange into 2 to 3 pieces to have enough.
• Melt butter in 13x9 glass pan.
• Stir in and melt brown sugar.
• Sprinkle pecans over butter mixture.
• Place rolled up suasages one right next to the other over the butter mixture & pecans.
• Bake at 375 degrees for 25 minutes or until golden brown.

PIGS IN A BLANKET

Steps:

• Preheat oven to 375 degrees.
• Cut hot dogs lengthwise.
• Place a piece of cheese in the slit.
• Wrap the hot dog in the crescent roll and bake for 15 minutes.
• Serve it with some applesauce and you've got an ok meal.
• (Not great, but ok).

MINI PIGS-IN-A-BLANKET

Steps:

• Preheat oven according to directions on crescent roll package.
• Unroll but leave intact 2 triangles of crescent rolls.
• Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips.
• Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil.
• Sprinkle each pig with parmesan and garlic salt.
• Bake according to crescent roll package directions.

DRESSED UP PIGS IN A BLANKET

Steps:

• Preheat oven according to crescent roll package, around 375.
• Unroll crescents, leaving intact.
• Pinch seams together; cut lengthwise into five strips. Then, cut crosswise to make ten smaller strips.
• Roll each strip around a little smokie, then roll in the parm and garlic salt. Place in a baking pan sprayed with nonstick cooking spray.
• Bake according to package directions (11-13 minutes).