Pigs In A Blanket With Hoisin And Scallion Food

PIGS IN A BLANKET FOR BIG KIDS....ALSO CALLED HOGS IN A SLEEPING

Steps:

• Preheat oven to 375.
• Open the crescent rolls and separate them down the lines into the triangles.
• Cut the sausages in half so you have 8 pieces.
• Start with the tall side of the triangle. Roll the sausage in the crescent dough, tucking the bottom point up when you start to roll. You should finish with the point. My Dad said they looked like they were wrapped up in a sleeping bag -- hence the name he gave them "Hogs in a Sleeping Bag" since it was the big smoked sausage.
• Bake them on a cookie sheet at 375 for 11-13 minutes, or until the crescnet rolls are golden.
• You can serve them with spicy mustard, honey mustard, or barbecue sauce.

PIGS IN A BLANKET

Steps:

• Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.

PIGS-IN-A-BLANKET WITH HOISIN AND SCALLION

Steps:

• Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
• If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Lightly dust the surface of both sheets of pastry with five-spice powder. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
• Spread the center of each piece of pastry with 1/4 teaspoon hoisin and top with a sprinkle of scallion. Brush one narrow end of the pastry with egg wash, add 1 piece of sausage and roll to enclose. Return to parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with sesame seeds. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.