Pigs In Blankets Recipe By Tasty Food

PIGS IN A BLANKET RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220˚C).
• Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece.
• Place a hot dog on the cheddar, then roll it up.
• Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch (2-cm) gap between the pieces.
• Bake for 15 minutes, until golden brown and flaky.
• Enjoy!

PIGS IN BLANKETS RECIPE BY TASTY

Steps:

• Cut the rashers in half lengthwise, and roll the sausages in them. Set aside.
• Preheat the oven to 180˚C (350˚F).
• Lay out the sheet of puff pastry and coat with some egg wash.
• Cut into 12 squares.
• In each square, sprinkle on some cheese, followed by a sausage wrapped in bacon.
• Roll in the pastry. Pierce some holes on top of each roll and coat with more egg wash. Top with black onion seeds.
• Bake for 20 minutes, or until golden brown and the sausages are cooked through.
• Enjoy!

PIGS IN A PRETZEL BLANKET RECIPE BY TASTY

Steps:

• Bring pizza dough to room temperature.
• Cut the dough into strips and stretch/roll out.
• Roll up mini hotdogs in pizza dough so the dough wraps around twice - leaving the ends sticking out and cutting off any excess.
• Place on a lightly greased baking sheet until ready to boil.
• Bring water to a light boil. Add in Baking Soda.
• Once dissolved, boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches).
• Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.
• Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes until the dough is nicely browned.
• Enjoy!

PIGS IN A BLANKET STADIUM RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Roll out the puff pastry into a square shape and brush the surface with egg wash.
• Cut the puff pastry sheet into 6 equal rectangles.
• Place a hot dog on the bottom of each pastry rectangle, then roll it up tightly.
• Slice each rolled hot dog into 3 equal segments.
• Repeat with the remaining puff pastry and hot dogs.
• In a large springform pan, place a circular wall of the hot dog pieces around the circumference of the edge. Stack a second row of rolled hot dogs on top, so that they go up the entire side of the pan.
• Build a 3-way wall with more hot dogs that all meet in the center to create 3 holes for the dips.
• Carefully place each dip into each open space, spreading them out evenly and making sure the walls don't move.
• Cover with foil and bake for 1 hour and 45 minutes.
• Remove the foil and bake uncovered for another 30 minutes until the pastry is crispy.
• Cool until warm to the touch. Unclasp the springform pan.
• Enjoy!

PIGS IN A BLANKET WITH CURRIED "KETCHUP"

Steps:

• Preheat the oven to 400 degrees F.
• Cut the pastry into 6 equal strips and cut each strip into 3 pieces. Cut the hot dogs into 3 equal pieces. Place 1 hot dog piece onto a piece of the pastry and roll until the pastry meets itself. Press gently to seal. Place on a baking sheet. Repeat with the remaining hot dogs and pastry. Brush the pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds. Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side.
• Put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.

PIGS IN SPICY BLANKETS

Steps:

• Make the sausage: Toast the coriander, fennel and caraway seeds in a small skillet over high heat, stirring, until fragrant, 3 to 4 minutes. Cool completely, then grind with a mortar and pestle or a spice grinder. Add the garlic, sage, 1 teaspoon salt, 1 teaspoon black pepper and the red pepper flakes; grind to mix. Combine the spices with the ground pork in a bowl. Add the maple syrup and mix. Cover and refrigerate 30 minutes.
• Meanwhile, make the dough: Combine the flour, brown sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt in a food processor; pulse to combine. Add the butter and pulse 5 to 6 times (for 4 to 5 seconds each time), until the mixture resembles cornmeal. Add the mozzarella and pulse 3 to 4 times, until well combined. Add the buttermilk and process until a ball forms. Wrap in plastic wrap and refrigerate at least 30 minutes.
• Form the sausage mixture into 16 mini sausages, about 4 inches long (use about 2 tablespoons sausage for each). Heat a large nonstick skillet over medium-high heat. Cook the sausages in 2 batches until cooked through, 4 to 5 minutes per side. Cool on paper towels.
• Turn the dough out onto a floured surface. Sprinkle with flour, then gently pat out and roll into a 12-by-16-inch rectangle. Trim the edges to make them even. Cut the rectangle in half crosswise, then cut each half into four 3-by-8-inch strips. Cut each strip in half diagonally to form 16 long triangles. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Place 1 sausage on the wide end of a dough triangle and roll up. Repeat with the remaining dough and sausages. Arrange the pigs in blankets 2 inches apart on 2 parchment-lined baking sheets. Brush the tops with the beaten egg and bake until golden, about 15 minutes.
• Meanwhile, make the chipotle-agave mustard: Combine the agave, both mustards, the adobo sauce and a pinch of black pepper in a bowl. Serve the pigs in blankets with the mustard.

FRENCH TOAST PIGS IN BLANKETS

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about 10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200 degrees F.
• Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of bread into a 2-by-4-inch rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of bread around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes.
• Melt 2 tablespoons butter in a large nonstick skillet over medium heat. When it begins to brown and foam, add 6 of the bread-wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 2 tablespoons butter and repeat with the remaining 6 sausages. Dust with confectioners' sugar and serve with maple syrup.

PIG IN THE BLANKETS

Steps:

• Divide sausage, forming 30 to 36 "Pigs".
• (About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork.
• Sift together flour, baking powder and salt. Cut in margarine as for pie dough.
• Mix in milk, form into smooth ball.
• Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide. Wrap "pig" loosely in dough, overlapping on the bottom.
• Do not pinch ends shut. Prick top of each "pig" with a fork.
• Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.
• May be frozen up to 4 months.

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

Steps:

• In a mixing bowl, dissolve yeast and 1 teaspoon sugar in milk and water. Let stand for 5 minutes.
• Add egg, oil or shortening, salt, remaining sugar, and enough flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic (8 to 10 minutes).
• Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Cut a 1/4" deep lengthwise slit in each hot dog. Cut cheese slices into strips and place inside hot dogs.
• Punch dough down and divide into 10 portions. Roll into a 5x2 1/2" rectangle and wrap around prepared hot dogs.
• Pinch seam and ends to seal. Place seam side down on greased baking sheet and let rise for 30 minutes.
• Bake at 350 for 15 to 18 minutes or until golden brown.

PIGS IN A BLANKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
• Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

PIGS IN A BLANKET

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.

CHEESY PIGS IN BLANKETS

Steps:

• Preheat oven to 375 degrees F.
• Coat baking sheet with cooking spray.
• Cut 1/4-inch deep slit down center of each hot dog, leaving 1/2-inch uncut at each end.
• Cut cheese into 1/4x1/8-inch matchstick pieces; tuck into slits in hot dogs.
• On lightly floured surface, unroll breadstick dough in one piece.
• Mix relish and mustard; spread evenly over dough.
• Using knife, cut along perforations in dough; roll 1 dough strip, mustard side down, around each hot dog.
• Place on baking sheet.
• Sprinkle with cornmeal and parsley.
• Bake until breadsticks are golden and cheese is melted, about 15 minutes.
• If desired, serve hot dogs with ketchup, mixed with a few drops pepper sauce and mustard.