Breakfast Sausage Pigs In Blankets Food

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 PIGS IN A BLANKET

Steps:

• DIRECTIONS Preheat oven to 350˚F and line sheet pan with parchment paper. Open cinnamon rolls, set frosting aside, unroll cinnamon rolls and cut in half so you have 10 strips of cinnamon roll dough. Roll 1 sausage link in 1 strip of dough. Place on baking sheet. Bake for 25-30 minutes or until dough is golden brown and fully cooked. Warm frosting slightly, remove cinnamon rolls from oven and drizzle with frosting.

SAUSAGE-BISCUIT-AND-GRAVY PIGS IN BLANKETS

Steps:

• Position an oven rack in the center of the oven, set a baking sheet on it and preheat the oven to 400 degrees F.
• Toss the sausage links with the oil in a large bowl. Add the sausage to the hot baking sheet, arranging them 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, cheese, baking powder, sugar, baking soda and 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 out the dough 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 center of each sausage half and place seam-side down and 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 and/or warm gravy on the side.

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).

PIGS IN A PUFF PASTRY BLANKET

Steps:

• Preheat oven to 425 degrees.
• Lightly dust a work surface with flour and roll out the puff pastry to about 1/8-inch thick.
• Cut the dough into small triangles 2 inches wide along one side.
• Brush the sausage pieces with the mustard.
• Place a sausage along one edge of the puff pastry and roll it around the sausage.
• Brush with some of the egg wash and sprinkle with salt and pepper.
• Repeat with all the sausages and puff pastry triangles.
• Transfer to a parchment-lined baking sheet and bake for about 20 minutes.
• Serve warm.
• Makes about 24 appetizers.

PANCAKE PIGS IN A BLANKET

Steps:

• In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link., For syrup, in a small saucepan, combine sugars and water; bring to a boil. Stir in flavorings. Serve warm with pancakes.