Pigs In A Kimono Recipes

PIGS IN A PONCHO

Steps:

• Heat hot dogs according to package directions. Spread beans over the center of each tortilla; layer with green chiles, olives and cheese. Place hot dog down center of tortilla. Fold bottom and sides of tortilla over filling and roll up; secure with a toothpick., In a deep skillet or electric skillet, heat 1 in. of oil to 375°. Fry wraps in batches, seam side down, until golden brown, 2-3 minutes on each side. Drain on paper towels. Discard toothpicks before serving. Serve with sour cream and salsa if desired.

PIGS IN A KIMONO

Steps:

• Cut each hot dog in half (measuring about 2-1/2 inches).
• In a shallow dish, marinate hot dogs in teriyaki sauce for 30 minutes. Reserve teriyaki sauce for step 4.
• Preheat oven to 400 degrees F.
• Line a large shallow baking sheet with parchment paper.
• Fold each wonton wrap in half, lengthwise, measuring 1-5/8 x 3-1/2-inches. Wrap one folded wonton wrap around each hot dog half.
• Gently press the edges to seal.
• Lightly brush teriyaki sauce over the wonton wraps.
• Combine sesame seeds in a shallow dish.
• Lightly dip each wrapped hot dog into sesame seeds.
• Place wrapped hot dogs, 1-inch apart, seam side down, on baking sheet.
• Bake in preheated oven for 12 minutes or until wonton wraps are golden brown.
• Immediately transfer to cooling rack.
• Make sure to have plenty of that wonderful chinese hot mustard to dip these with.

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 A BLANKET STADIUM RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Roll out the puff pastry into a square shape and brush the surface with egg wash.
• Cut the puff pastry sheet into 6 equal rectangles.
• Place a hot dog on the bottom of each pastry rectangle, then roll it up tightly.
• Slice each rolled hot dog into 3 equal segments.
• Repeat with the remaining puff pastry and hot dogs.
• In a large springform pan, place a circular wall of the hot dog pieces around the circumference of the edge. Stack a second row of rolled hot dogs on top, so that they go up the entire side of the pan.
• Build a 3-way wall with more hot dogs that all meet in the center to create 3 holes for the dips.
• Carefully place each dip into each open space, spreading them out evenly and making sure the walls don't move.
• Cover with foil and bake for 1 hour and 45 minutes.
• Remove the foil and bake uncovered for another 30 minutes until the pastry is crispy.
• Cool until warm to the touch. Unclasp the springform pan.
• Enjoy!

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.