Pigs In Pancetta Blankets Food

CARBONARA PIGS IN A BLANKET

Steps:

• In a large skillet over medium-low heat, cook the pancetta until cooked through but not too crispy, 5 to 6 minutes. Transfer to a plate lined with paper towel.
• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Place a mini hot dog on the wide base end of a triangle. Starting at the base end of the triangle, roll up toward the pointed end, to wrap the hot dog. Place on the prepared sheet tray. Repeat with the remaining dough and mini hot dogs.
• In a small bowl, beat together the egg and Pecorino Romano cheese. Using a pastry brush, brush the pigs in a blanket with the egg mixture. Sprinkle with the diced pancetta.
• Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the Alfredo sauce for dipping.

ITALIAN SAUSAGE-AND-PEPPER PIGS IN BLANKETS

Steps:

• Preheat the oven to 375 degrees F. Line 1 baking sheet with foil and another with parchment.
• Toss the sausages with 1 tablespoon of the oil on the foil-lined baking sheet, and bake, flipping the sausages halfway through, until lightly browned and fully cooked, about 30 minutes. Let cool.
• Lower the oven temperature to 350 degrees F. Toss together the provolone and mozzarella in a medium bowl. Make a slit down the length of each sausage, cutting about halfway through, and fill each with 1 teaspoon pesto, 2 pepper strips and 1 scant tablespoon of the cheese mixture; reserve any remaining cheese mixture.
• Open the tube of dough, find the seam and carefully unroll the dough on a lightly floured surface. Cut 6 strips 1 1/4 inches by 12 inches. Wrap 1 strip around a stuffed sausage link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed. Repeat with the remaining dough strips and sausages, setting the finished rolls at least 1 inch apart on the parchment-lined baking sheet.
• Brush the rolls with the remaining tablespoon of oil. Sprinkle the tops with the reserved cheese mixture. Bake until golden brown, 20 to 25 minutes. Let cool for a few minutes before cutting each roll into 4 pieces with a serrated knife. Serve warm with warm marinara sauce on the side.

PIGS IN PANCETTA BLANKETS

Steps:

• Wrap each mini sausage in a halved rasher of pancetta, then line them up in a shallow roasting tin or on a baking sheet. Can be prepared up to two days before, covered and kept chilled.
• Heat the oven to 190C/170C fan/gas 5. Drizzle the pigs in blankets with the sunflower oil and roast for 20 mins, then turn and roast for another 10 mins until the pancetta has crisped up.

PANCETTA & SAGE-WRAPPED CHIPOLATAS

Steps:

• Heat oven to 190C/170C fan/gas 5. Lay a slice of pancetta on a board and place a sage leaf lengthways on top. Roll a chipolata up in the pancetta and sage, and transfer to a roasting tin with the end of the pancetta underneath. Repeat with the remaining pancetta, sage and chipolatas, and roast for 30-35 mins.

CHIPOLATAS WRAPPED IN SAGE & PANCETTA

Steps:

• Heat oven to 220C/200C fan/gas 7. Put 1 slice of pancetta on a chopping board and stretch out using the back of a knife. Put 1 sage leaf and 1 sausage on top, and roll the sausage up on the diagonal, covering all of it. Put on a lightly greased baking sheet and repeat with the remaining sausages. Can be prepared and chilled 2 days ahead. Cook for 20-25 mins until crisp and cooked through.

CLASSIC PIGS IN BLANKETS

Steps:

• Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.
• Place on a baking tray and cook for 30-35 mins until golden.