Sausage And Biscuit Pigs In Blankets Food

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.

SAUSAGE-BISCUIT-AND-GRAVY PIGS IN BLANKETS

Steps:

• Position an oven rack in the center of the oven, set a baking sheet on it and preheat the oven to 400 degrees F.
• Toss the sausage links with the oil in a large bowl. Add the sausage to the hot baking sheet, arranging them in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise.
• Meanwhile, whisk together the flour, cheese, baking powder, sugar, baking soda and salt in a large bowl. Grate the frozen butter on the large holes of a box grater and add to the bowl along with the scallions. Add the buttermilk and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface.
• Working quickly, roll out the dough into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.)
• Wrap a biscuit strip around the center of each sausage half and place seam-side down and at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.)
• Bake until golden brown, 15 to 18 minutes. Serve with maple syrup and/or warm gravy on the side.

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.

MINI BEEF SMOKIES "PIGS" IN A BLANKET

Steps:

• Preheat oven to 400 degrees F.
• Take buscuits and cut them into three pieces in a lengthwise manner, with the middle piece bieng bigger than the sides. Then cut the middles in half width wise.
• Flatten out each buscuit piece into a rectangle, and roll up a lil smokie in each one. Make sure you roll them good and tight, or they could unroll in the oven while cooking.
• Lightly spray a nonstick baking sheet with a little bit of the nonstick spray.
• Place the lil "pigs" onto the sheet in rows about an inch or so apart.
• Bake for about 15 minutes, or until golden brown.

PIGS IN BLANKETS

Steps:

• Preheat the oven to 350°F.
• Cut narrow strips of bacon that are just long enough to wrap once around the mini sausage/chipolata. Place seam-side down on a baking tray and bake for 15-20 minutes until the bacon is crisp and slightly browned.
• For the dip mix the mayo and mustard together until smooth then sprinkle with the smoked paprika.
• Serve the sausages warm with the dip.

PIGS IN BLANKETS-BACON AND SAUSAGE ROLLS FOR CHRISTMAS TRIMMINGS

Steps:

• To Prepare:.
• Cut each rasher of bacon in half and stretch them with a knife; run the back of a knife along the length of each rasher of bacon to flatten and stretch them slightly - this stops them shrinking during cooking.
• Wrap one half rasher of bacon around each sausage, making sure that the seal is underneath the bacon/sausage roll. Skewer with a cocktail stick if neccessary.
• Cover them with cling film or place them in a sealed container and store them in the refrigerator until ready to cook or place them in the freezer and defrost them in the refrigerator on Christmas Eve.
• To Cook:.
• Place on a lightly greased oven tray and roast in a pre-heated oven, 200C/400F/gas Mark 5, for 25 to 30 minutes, or until the bacon is cooked and crisp.
• Set to one side and keep warm until needed.
• These can be cooked ahead of time and reheated in the oven alongside the turkey or roast potatoes for about 5 minutes.
• Serve alongside the roast turkey - I always allow 2 per person.
• If you skewer thse with a cocktail stick, they make great appetisers too! Serve with cranberry sauce as a dip.
• NOTE: If you can only get the normal size chipolata sausages, gently squeeze them in two or three places - see my photos - to make 3 or 4 smaller sausages from 1 longer one; 6 normal sized sausages will yield between 18 and 24 smaller sausages!