CHICKEN-APPLE PIGS-IN-A-BLANKET
It only takes a few small tweaks to turn your favorite pigs-in-a-blanket appetizer into a meal. The whole family can help wrap up chicken sausages and grated cheese into store-bought dough. For an extra touch, sprinkle the cut rolls with poppy seeds before baking.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Unroll the crescent roll dough on a work surface. Separate into 4 rectangles made up of 2 triangles each; press the triangles together at the perforations. Brush lightly with some of the beaten egg. Sprinkle the cheese over the dough rectangles and press lightly to adhere.
- Place a sausage along a short end of one dough rectangle and roll up tightly, pressing the dough around the sausage to eliminate any gaps. Pinch the seam to seal. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each dough-wrapped sausage into 4 pieces.
- Place the pieces seam-side down on the baking sheet and brush the dough with more beaten egg. Bake until the dough is puffed and browned and the sausages are heated through, 18 to 20 minutes. Serve with honey mustard for dipping.
PULL-APART PIGS IN A BLANKET
No party appetizer gets tackled quite like pigs in a blanket. Our two-ingredient Super Bowl starter calls for store-bought pizza dough, hot dogs, and a springform pan for pull-apart presentation. For a touchdown dipper with an extra kick, fill the ramekin with this spicy sriracha mayonnaise.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h40m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll dough into a 10-by-15-inch rectangle. Cut in half lengthwise, then crosswise into ten 5-by-3-inch pieces. Wrap each piece around a hot dog; pinch edges of dough to seal. Transfer to a parchment-lined baking sheet and freeze until firm, about 20 minutes.
- Preheat oven to 375°F; brush a 9-inch springform pan with oil. Place a 4-ounce ramekin in center of pan. Trim edges of wrapped hot dogs flat (discarding excess); cut each crosswise into thirds. Brush dough with oil and arrange in pan cut-sides up, spaced 1/2 inch apart.
- Cover with parchment-lined foil and bake until puffed and set, about 35 minutes. Uncover; continue baking until golden, 15 to 25 minutes more. Serve warm, with mustard or ketchup in ramekin.
GIANT PIGS IN A BLANKET
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the crepe: In a medium mixing bowl, whisk the eggs until smooth. Add the flour in parts, then slowly add the milk, sugar, melted butter and salt. Let rest for 30 minutes.
- Add 1/2 cup of the batter to a 12-inch nonstick skillet and cook crepe on one side for 2 to 3 minutes before flipping. Repeat for the remaining batter.
- For the chutney: In a saute pan, over medium heat, melt half of the butter. Add the wine, brown sugar, cinnamon, apples, star anise, cloves and salt and pepper. Allow this mixture to cook and reduce/fuse the flavors together for 20 minutes. Then add the remaining butter.
- For the sausage: Heat an oiled cast-iron pan over medium heat and brown the sausage on all sides until cooked through, about 8 minutes, then remove and reserve. Add the sage to the hot sausage grease until crisp, 10 to 15 seconds, and remove to paper towel with a slotted spoon.
- For the sandwich build: Lay out the warm crepes and place a sausage in the center, add a dollop of mascarpone on top and roll like a pig in a blanket. Place some apple compote on top and garnish with some fried sage-kill it with a knife and fork!!
JUMBO PIGS IN BLANKETS
Make super-sized pigs in blankets for an extra-special Christmas side dish. Brush with maple syrup at the end of cooking for even more indulgence
Provided by Good Food team
Categories Side dish
Time 40m
Yield Serves 4 (with leftovers)
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Working with one sausage at a time, lay a rosemary sprig on top and wrap a bacon rasher around it.
- Put the wrapped sausages on a baking sheet and drizzle with the oil. Roast for 25-30 mins, until golden brown and cooked through.
Nutrition Facts : Calories 307 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2.2 milligram of sodium
GIANT PIG-IN-A-BLANKET
This slice-and-serve pig-in-a-blanket is gigantic indeed. Stuffed with breakfast sausage and ham and rolled in crescent dough, it's great for game day or even for breakfast.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 6
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.
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