Pigs In A Blanket On A Stick Recipe 455 Recipes

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PIGS IN A BLANKET



Pigs in a Blanket image

These homemade pigs in a blanket will be the star of your game day or get-together snacks!

Provided by Maegan - The BakerMama

Categories     Appetizer

Time 35m

Yield 25

Number Of Ingredients 6

1 cup self-rising flour
1/2 cup whole milk
2 tablespoons butter, melted
25 little smokies or mini hot dogs, dried well with a paper towel
1 large egg, slightly beaten with 2 teaspoons water for an egg wash
kosher salt for sprinkling

Steps:

  • Preheat oven to 425°F. Butter or lightly grease a large baking sheet and set aside.
  • In a large mixing bowl, combine the flour, milk and 2 tablespoons melted butter until a ball forms. Roll dough into a thin rectangle on a lightly floured surface, about 1/4-inch thick. Cut dough lenghthwise into 1-inch strips.
  • Using a fork, prick each little smokie twice. Place a little smokie on the end of a strip of dough and roll twice to blanket it. Cut dough and press gently to seal the loose end. Place sealed side down on the prepared baking sheet. Repeat with remaining little smokies.
  • Brush each pig with some of the egg wash and sprinkle with a pinch of kosher salt.
  • Bake for 12-15 minutes or until dough starts to turn golden brown. Serve with ketchup and mustard.

PIGS IN A BLANKET



Pigs in a Blanket image

For decades, pigs in a blanket have been a staple on the cocktail-party circuit. The little sausages are the easy part. It's the pastry which, at its finest, should approximate buttery, flaky French puff pastry or pâte feuilletée. Suppose you could make decently flaky puff pastry in minutes? Christian Leue, the manager of La Boîte, a spice emporium in New York, has developed just such a marvel. And it works.

Provided by Florence Fabricant

Categories     easy, snack, finger foods, appetizer

Time 3h30m

Yield 48 pieces

Number Of Ingredients 6

2 sticks salted butter, frozen
1 1/2 cups all-purpose flour, plus more for kneading
1/2 cup full-fat sour cream
48 cocktail franks
Flour, for rolling
Mustard, for dipping

Steps:

  • Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.)
  • Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight.
  • Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they're lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature.
  • Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches.
  • Heat oven to 350 degrees. Line a baking sheet with foil.
  • Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet.
  • Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.

PIGS IN A PRETZEL BLANKET RECIPE BY TASTY



Pigs In A Pretzel Blanket Recipe by Tasty image

Here's what you need: cocktail frank, pizza dough, water, baking soda, egg, sea salt

Provided by Tasty

Categories     Snacks

Yield 10 servings

Number Of Ingredients 6

1 package cocktail frank, mini hot dogs
1 lb pizza dough, 1 ball
5 cups water
¼ cup baking soda
1 egg, beaten
sea salt, to taste

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!

Nutrition Facts : Calories 127 calories, Carbohydrate 20 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams

PIGS IN BLANKETS



Pigs in Blankets image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 40m

Yield 50 pieces

Number Of Ingredients 8

2 cups plus 5 tablespoons self-rising flour
1 heaping teaspoon salt
2 tablespoons grated Red Leicester or Cheddar
1 cup whole milk
1 egg
3 tablespoons vegetable oil
50 pork cocktail sausages (mini hot dogs)
1 egg, mixed with a splash milk and 1/2 teaspoon salt

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.

PIGS IN A BLANKET MAIN DISH



Pigs In A Blanket Main Dish image

This simple recipe uses refrigerated crescent rolls and pre-cooked breakfast links.-Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 2

1 tube (8 ounces) refrigerated crescent rolls
1 package (12 ounces) smoked sausage links

Steps:

  • Separate the dough into eight triangles. Place a sausage on wide end of each triangle and roll up. Place, tip down, on an ungreased baking sheet. Bake at 400° for 10-15 minutes or until golden brown.

Nutrition Facts : Calories 240 calories, Fat 18g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.

PIGS IN A BLANKET



Pigs in a Blanket image

These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard. -Linda Young, Longmont, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 tube (8 ounces) refrigerated crescent rolls
8 hot dogs
1 egg, lightly beaten
1 tablespoon water
Caraway seeds

Steps:

  • Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.

Nutrition Facts :

CLASSIC PIGS IN BLANKETS



Classic pigs in blankets image

Everybody loves this traditional Christmas side dish and we've got three tasty twists including black pudding, butternut squash and chestnuts - you choose!

Provided by Miriam Nice

Categories     Side dish

Time 45m

Number Of Ingredients 2

8 rashers smoked streaky bacon
16 chipolatas

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.

Nutrition Facts : Calories 213 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

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