Carbonara Pigs In A Blanket Food

PULL-APART PIGS IN A BLANKET

Steps:

• Slice 8 links of Buffalo chicken sausages crosswise into thirds. Unroll 2 tubes of refrigerated crescent roll sheets and cut each sheet in half lengthwise, then cut crosswise into sixths (you'll have 24 strips). Wrap a dough strip around each piece of sausage and stand them up in a 9-inch springform pan, leaving a little space between the pieces. Brush with Buffalo sauce and bake at 400 ̊, until golden brown, about 35 minutes. Serve warm with blue cheese dressing.

PIGS-IN-BLANKETS CARBONARA

Steps:

• Heat the oil in a non-stick frying pan over a medium heat and cook the pigs-in-blankets for 8-10 minutes, or until crisp and cooked through. Add the garlic for the final 2 minutes of cooking time, then remove the garlic and take the frying pan off the heat.
• In a bowl, whisk together the egg yolks, parmesan and black pepper. Cook the spaghetti in a large pan of lightly salted water following pack instructions, then drain, reserving some of the cooking water. Add a ladle of the pasta cooking water to the egg yolk and parmesan mixture, and whisk again.
• Tip the spaghetti into the frying pan with the pigs-in-blankets, and set over a very low heat. Add the egg yolk and parmesan mixture and toss together using tongs until the sauce thickens slightly and starts to cling to the pasta. Divide between two plates, and serve with another grating of parmesan over the top, if you like.

CHEESY PIGS IN A BLANKET WITH COME-BACK SAUCE

Steps:

• Heat oven to 350ºF.
• Separate crescent dough into 8 triangles. Brush with steak sauce; top with Singles pieces. Place 1 frank on wide end of each dough triangle; roll up. Place, seam-sides down, on baking sheet. Brush with egg; sprinkle with poppy seed.
• Bake 10 to 12 min. or until golden brown, Meanwhile, mix all remaining ingredients until blended.
• Serve franks with sauce.

CARROT PIGS IN A BLANKET

Steps:

• Preheat the oven to 425˚ F. Trim and peel the carrots. If any sections are significantly wider than the others, peel them so the carrot is fairly even in width. Cut into 2-inch lengths and put in a large skillet. Add the butter, maple syrup, miso, coriander, garlic powder, paprika, a pinch each of salt and pepper and 1/2 cup water. Bring to a simmer, stirring occasionally to melt the butter and miso, then cover and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are just tender in the center when pierced with a sharp knife and the liquid has reduced to a thick glaze, 12 to 15 minutes. Remove from the heat and let cool.
• Roll out the puff pastry into a thin 11-inch square (dust your surface with flour if the pastry is sticking). Cut into 1/2- to 3/4-inch-wide strips (you'll need as many strips as you have carrot sticks). Wrap a strip of pastry around each carrot stick, overlapping the pastry as needed and leaving the ends of the carrot exposed. Put on an unlined baking sheet, seam-side down. Brush the tops with heavy cream or beaten egg and lightly sprinkle with poppy seeds and salt. Bake until the pastry is golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature with mustard and/or ketchup for dipping.

CACIO E PEPE PIGS IN A BLANKET

Steps:

• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• In a small bowl, beat the egg, then mix in the Pecorino Romano cheese and black pepper. Set aside.
• Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Using a pastry brush, brush each triangle with a light layer of the egg mixture. Place a sausage piece on the wide base end of a triangle. Starting at base end of the triangle, roll up toward the pointed end to wrap the sausage. Place on the prepared sheet tray. Repeat with remaining dough and sausage pieces.
• Brush the pigs in a blanket with the remaining egg mixture. Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the pesto for dipping.

PIGS IN A BLANKET (BLANKIES FROM SCRATCH)

Steps:

• Sift the dry ingredients in a bowl.
• Mix in the butter/margarine and milk.
• On a lightly floured surface, roll out the dough to desired thickness and as wide as the hot dogs to be wrapped are.
• Wrap the individual hot dogs or sausages in their own blanket.
• Bake at 425°F for about 10 minutes or until slightly brown.
• *If you get to the end of the dough, yet still have more hot dogs left without blankets, it's easy just to roll the wrapped hot dogs between your hand and your work surface to make their blanket thinner, that way you can cut off the excess dough off from either side of the hot dog and combine the ends and roll out another strip of blanket. Maybe you'd like to consider adding a bit of cheese inside the blanket for added flavor.

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).

PIGS IN A BLANKET (FROM SCRATCH)

Steps:

• Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
• Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
• Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
• Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
• With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
• Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
• One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
• Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.