Pigskin In A Blanket Recipes

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 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.

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.

PIGSKINS IN BLANKETS

Steps:

• Split the kielbasa in half lengthwise and then cut each half into six 3/4-inch pieces, slicing on an angle. Cook the pieces in a large nonstick skillet over medium heat until the skin is crisped and some of the fat has been released, about 5 minutes. Transfer the kielbasa to a paper towel-lined plate to cool.
• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll one piece of puff pastry out to form an 8- by 11-inch rectangle. Using a 3 1/2-inch round cookie cutter, cut out 6 circles from the pastry; cut the circles out as close together as possible and reserve the scraps. Repeat with the second sheet of puff pastry.
• Wrap a circle of puff pastry around each of a kielbasa, pinching the seams together to seal all the way around so no kielbasa is exposed and gently pulling on the ends to make a tapered football shape. Place on an ungreased baking sheet, seam-side down, and repeat with the remaining pastry and sausage.
• Brush the rolled sausages with the beaten egg. Use bits of the pastry scraps to make laces on each "football" by placing 1 strip lengthwise on top of each and laying 3 smaller strip crosswise over it. Press down gently to adhere and brush the laces with a bit more egg.
• Bake until the pastry is browned and crisped, 25 to 30 minutes. Serve the pigskins with mustard for dipping.