Cerdos En Una Manta Pigs In A Blanket Food

CERDOS EN UNA MANTA (PIGS IN A BLANKET)

Cerdos en una Manta (Pigs in a Blanket) image

A Mexican twist on 'pigs in a blanket,' this is not your ordinary hot dog wrapped in a crescent roll.

Provided by andrewgrant9

Categories Appetizers and Snacks Spicy

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

½ pound chorizo sausage
¼ cup chopped red bell pepper
¼ cup chopped red onion
1 small jalapeno pepper, chopped
⅓ cup shredded Mexican cheese blend
1 (16 ounce) can refrigerated buttermilk biscuit roll dough
¼ teaspoon hot sauce, or to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove chorizo with a slotted spoon to a plate lined with paper towel to drain, retaining drippings in the skillet.
Saute red bell pepper, red onion, and jalapeno pepper in reserved chorizo drippings until tender, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towel to drain.
Flatten biscuit roll dough into 4 4x6-inch rectangles, pressing seams together where needed. Mix chorizo and vegetable mixture in a bowl; spoon into the center of each rectangle and top with cheese. Roll dough, taking care to seal contents inside the dough. Arrange 'blankets' on a baking sheet so the seams are down. Check for holes and seal as found.
Bake in preheated oven until golden brown, 10 to 12 minutes; transfer to a serving platter and season with hot sauce.

Nutrition Facts : Calories 670.1 calories, Carbohydrate 51.6 g, Cholesterol 61.8 mg, Fat 40.6 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 14.6 g, Sodium 1914.5 mg, Sugar 9.2 g

MEXICAN PIGS IN A BLANKET

Mexican Pigs in a Blanket image

Make and share this Mexican Pigs in a Blanket recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 17m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup canned refried beans
8 flour tortillas (10 inch diameter)
4 (1 ounce) individually wrapped cheese slices
1/2 cup mild salsa
1 (16 ounce) package hot dogs
2 tablespoons vegetable oil

Steps:

Spread refried beans evenly on 1 side of each tortilla.
Place half of a cheese slice on each tortilla; top with 1 tablespoon salsa and 1 hot dog.
Roll up tightly, jellyroll fashion, and place seam side down on a baking sheet.
Brush with oil.
Bake at 400 degrees for 5-7 minutes.

PIGS IN A BLANKET

Pigs in a Blanket image

This tasty recipe for pigs in a blanket is a Super Bowl party favorite -- and great everyday snack.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 4 1/2 dozen

Number Of Ingredients 9

Ingredients

2 pounds (about 60) mini hot dogs
Cheddar cheese, cut into small pieces, optional
Caramelized Onions for Pigs in a Blanket, optional
1 large egg
All-purpose flour, for work surface
1 box (17 1/2 ounces) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving

Steps:

Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
Preheat oven to 450 degrees.
Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

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