BREAKFAST/BRUNCH PIGS IN A BLANKET
This is a great take on the "Pigs in a Blanket" that are often served as a party appetizer. Why not surprise your family with this breakfast version? My kids never cared for breakfast sausage links when they were young until I started making these (they always just wanted cold cereal or pancakes). Now my daughter is off to college, and my son is in high-school, and they both make these for breakfast. Very few ingredients and time are needed. I hope you enjoy these little breakfast bites. (Also great when served for a Sunday brunch).
Provided by rosie316
Categories Breakfast
Time 28m
Yield 15 pancakes
Number Of Ingredients 7
Steps:
- Pre-heat oven to 250*F.
- Heat pre-cooked sausage links per box directions (I microwave them while I prepare the mini pancakes). Microwave the pure maple syrup while preparing the sausage links.
- Thoroughly mix the Bisquick mix, milk, egg and blueberries (if using).
- Spray a large non-stick skillet with cooking spray. Heat skillet over medium heat. Use 2 heaping tablespoons of batter to make each mini pancake. Do not over crowd the pan, work in small batches. When pancake starts to dry around the edges and bubble (approx 2 minutes), flip and cook on the other side (approx 1 1/2 - 2 minutes). (Cooking times may vary depending on the heat level and the type of skillet).
- Place cooked pancakes on an oven safe platter and keep warm in the oven while finishing the rest of the pancakes.
- When all pancakes are made, lay 1 cooked, warmed, breakfast sausage link across the middle of each mini pancakes, fold over (like a taco), and run a toothpick through the pancake and sausage to keep folded.
- Serve with warmed pure maple syrup for dunking and enjoy! (You may need to heat up more syrup. I only suggested 3/4 cup, but my kids would drown them while dunking and I went through a lot more than that).
PANCAKE PIGS IN A BLANKET
This pancake and sausage combination is great to make for a slumber party breakfast. Kids will have fun eating their way to the tasty "pig" hiding in the golden pancake blanket.
Provided by Taste of Home
Time 30m
Yield 16-18 pancakes (1-1/2 cups syrup).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link., For syrup, in a small saucepan, combine sugars and water; bring to a boil. Stir in flavorings. Serve warm with pancakes.
Nutrition Facts : Calories 829 calories, Fat 27g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 1502mg sodium, Carbohydrate 127g carbohydrate (88g sugars, Fiber 1g fiber), Protein 19g protein.
PIGS IN A BLANKET (FROM SCRATCH)
Make and share this Pigs in a Blanket (From Scratch) recipe from Food.com.
Provided by MommyMakes
Categories Lunch/Snacks
Time 33m
Yield 18 pigs in a blanket
Number Of Ingredients 9
Steps:
- Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
- Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
- Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
- Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
- With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
- Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
- One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
- Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.
Nutrition Facts : Calories 92.9, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.5, Sodium 170.7, Carbohydrate 11.9, Fiber 0.4, Sugar 1.2, Protein 2.6
PIGS IN A BLANKET WITH HOMEMADE DOUGH
Pigs in a Blanket were a natural choice for serving at my farm animal them meal. I filled the hot dogs with cheese and wrapped them in a light dough to make them special. They are tasty, fun and handy to eat.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add the egg, shortening, salt, remaining sugar and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog., Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. , Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown.
Nutrition Facts :
PIGS IN A BLANKET
Kids love this one. My mom made it for me as did her mom. If making for a small child, cut the hot dogs into fourths length wise. The cheese is always optional.
Provided by Brandie2134
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 24.8 g, Cholesterol 57.1 mg, Fat 31.8 g, Fiber 0.3 g, Protein 17.1 g, SaturatedFat 14.3 g, Sodium 1760.4 mg, Sugar 5.2 g
PIGS IN A BLANKET
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
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.
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