Bugs In A Blanket Recipes

BUGS IN A BLANKET

Bugs in a Blanket image

Little chefs can help transform sausages and breadstick dough into bugs almost too cute to eat! Dot the backs of these cute bugs with ketchup and mustard and mustard dots for eyes! Your kids will love these. From Pillsbury.com

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 21m

Yield 24 snacks

Number Of Ingredients 4

Ingredients

1 (11 ounce) can pillsbury refrigerated breadstick dough
24 cocktail smoked sausage links (from 14-oz package)
3/4 cup shoestring potatoes (from 1 3/4-oz can)
barbecue sauce (for decoration) or mustard (for decoration)

Steps:

Heat oven to 375°F Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.
Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.
Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.
Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate "bugs" with dots or stripes of ketchup.

Nutrition Facts : Calories 127.3, Fat 11.5, SaturatedFat 4.8, Cholesterol 26.7, Sodium 415.8, Carbohydrate 0.8, Sugar 0.6, Protein 5.3

PIGS IN BLANKETS

Pigs in Blankets image

Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h50m

Yield Makes 54

Number Of Ingredients 8

Ingredients

All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)

Steps:

On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

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