Pigskins In Blankets Food

PIGSKINS IN A BLANKET

Steps:

• Heat oven to 375°F. Unroll both cans of dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
• Place 1 sausage on thin point of each triangle. Roll up, starting at point and rolling to opposite short side of triangle. Place seam side down on 2 ungreased cookie sheets.
• Bake 11 to 14 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheets to serving tray.
• Cool 2 minutes. Squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces of football. Repeat with remaining crescent dogs.

PIGSKIN IN A BLANKET

Steps:

• Preheat oven to 375º. Line a large rimmed baking sheet with parchment paper.
• Slice crescent rolls lengthwise into thirds. Place a mini hot dog on the thick end of each triangle and roll up.
• Arrange the pigs in a football shape, sided by side, on the baking sheet. They should be touching! Brush with egg wash and sprinkle with salt and pepper. Bake for 15-20 minutes, until the crescents are golden.
• Draw lines with yellow mustard to mimic the laces of a football. Let cool for 10 minutes before serving. Serve with ketchup for dipping.

PIGS IN BLANKETS

Steps:

• Preheat the oven to 425 degrees F.
• Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix lightly with a fork. Pour the milk into a measuring cup to come up to 1-cup mark and then crack in the egg and add the oil. Beat to combine, then pour into the dry ingredients, forking to mix as you go. You may, at the end, feel the dough's either too dry or too damp: add either more milk or more flour and fork together again until you've got a soft dough that's not too sticky to be rolled out.
• Break the dough into 2 pieces and roll 1 piece on a lightly floured surface. Scone dough is a dream to work with; in fact, I find it deeply pleasurable. Just roll as clumsily and heavy handedly as you like: no harm will come to it. You want a thin, but not exaggeratedly so, rectangle. A square wouldn't be the end of the world either, so don't start getting out the geometry set: this is the roughest of instructions.
• Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at approximately 2 1/2-inch intervals so that you end up with a collection of small, raggedy oblongs (I just cut each strip as I go, but it's probably more efficient to do the whole batch of dough at 1 time).
• Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and then roll up, pressing on the infinitely compliant dough to squeeze it shut, and then place on a nonstick baking sheet, or 1 lined with parchment. Carry on until you've finished all your strips and then get to work with the remaining dough. Three baking sheets should do it.
• Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a golden glaze. Put in the oven and cook for 12 to 15 minutes, by which time they should be puffy and burnished. Remove from the oven and let cool a little before giving them to the children.

GIANT PIGS IN A BLANKET

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!!

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.

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.