Velveeta Pigs In A Blanket Recipes

PIGS IN A BLANKET

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.

PIGS IN A BLANKET CHRISTMAS WREATH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough on a clean work surface and brush generously with Dijon mustard. Cut each crescent roll triangle into 3 triangular pieces. Place a sausage at the thick end of one of the crescent roll strips and roll up, ending at the narrow end. Repeat until you have used all dough and made 24 pigs in a blanket. Reserve remaining sausages for another use.
• Arrange pigs in a blanket in a circular shape on a round pizza pan, with rolls gently touching.
• Bake in the preheated oven until dough is golden brown and puffed up, 15 to 18 minutes. Allow to cool for a few minutes before carefully transferring the wreath onto a round serving tray. If the sections come apart during the transfer, just recreate the circle shape as best as you can.
• Arrange rosemary sprigs around the outside of the wreath and place ketchup in a small bowl in the middle.

VELVEETA PIGS IN A BLANKET

Steps:

• Cut the hot dogs in half for quantity.
• Roll out the croissant dough where you can see the lines.
• Preheat your oven to 350 degrees.
• Separate the croissant dough at the seams into triangles.
• With the Velveeta slice thin pieces of cheese and fit them into the middle of the dough triangles.
• After the cheese is places on all the triangles set the hot dogs on the top point of the triangle and roll to the base wrapping the hot dog in dough and cheese.
• After all the hot dogs are rolled, place on a cookie sheet and set in the oven for 10 minuets.
• A great side with these treats is Kraft Mac and Cheese!

CHEDDAR PIGS IN A BLANKET

Steps:

• Preheat the oven to 375F and line a baking sheet with parchment paper*** (See Notes), set aside.
• Unroll the cans of crescent roll dough* and slice along the perforated lines of the triangles.
• Then slice each triangle into 3 skinnier triangles. Alternatively, you can just slight them in half if you prefer a bigger roll on your pigs in a blanket, but you'll only be able to make 36 instead of 40.
• Pat the little beef franks or little smokies dry with a paper towel; set aside.
• Slice each cheese slices into 8 pieces (1x2-inches approximately).
• Pace a piece of cheese on the larger end of each of the crescent triangle pieces.
• Place a little beef frank on top of the larger end with the cheese and dough and then roll up, and place on the prepared baking sheet spaced at least 1 inch apart.
• Repeat the process with the other remaining ingredients.
• Optionally sprinkle with flaked salt and bake for 12 to 15 minutes, or until the rolls are as golden brown as desired; rotate baking sheet once midway through to ensure even browning. Start checking at 10 minutes and keep an eye on them in the final minutes of baking because crescent roll dough can cook fast as it's approaching the end of cooking.
• While the pigs in a blanket bake, make the dipping sauce.
• To a small bowl, combine all the ingredients, whisk to combine, taste to check for flavor balance, and make any tweaks if desired.
• Serve the freshly baked pigs in a blanket warm with the dipping sauce.
• Extra dipping sauce will keep airtight for 1 week in the fridge. Pigs in a blanket are best served fresh however they will reheat well in the oven or an air fryer but terribly in the microwave.

CLASSIC PIGS IN BLANKETS

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.