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
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
"EVERYTHING" PIGS IN A BLANKET
This quick and easy dough is worth making from scratch, but store-bought biscuit or crescent dough makes a good substitute when you're short on time.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 30 pieces
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Mix together the poppy seeds, garlic, onion and sesame seeds in a small bowl; set aside.
- Whisk together the flour, sugar, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl. Add the butter and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center and pour in the milk. Using a fork, stir the dry ingredients into the wet.
- Once the dough comes together, knead it gently a couple of times on a well-floured surface. Roll out the dough to a little thinner than 1/8 inch. Cut as many 1 1/2-by-3-inch rectangles as you can. (You should get at least 30 pieces.) Place a mini hot dog onto each rectangle and roll it up, making sure the short ends overlap; seal and arrange seam-side down 2-inches apart on a baking sheet. Brush each dough-wrapped hot dog with the egg and top with 2 generous pinches of the topping.
- Bake in the oven until golden brown, 17 to 20 minutes. Serve with mustard on the side, for dipping.
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.
QUICK PIGS IN A BLANKET
Make and share this Quick Pigs in a Blanket recipe from Food.com.
Provided by litldarlin
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat and onions, stir in rice, salt and pepper.
- Remove outer leaves from around cabbage and cut out the hard stalk from the end of the cabbage.
- Put cabbage into boiling water, steam cabbage for 10 minutes or until the leaves are softened enough to peel away.
- Cool and separate cabbage leaves, gently shake off moisture, and set aside.
- Place just enough cabbage leaves on the bottom of your 9" x 13" x 2" baking dish to cover bottom.
- Peel off each cabbage leaf separately and place into middle one rounded Tbls. of the meat mixture.
- Fold the two ends of the leaf inwards and roll it up into a narrow sausage shape.
- Place into bottom of greased 9" x 13" x 2" baking dish.
- Heat tomato soup and water until it boils. Pour over all ingredients.
- Sprinkle with American or cheddar cheese. Cover with foil & bake for 1-1/2 hrs @ 350 degrees.
Nutrition Facts : Calories 316, Fat 13.5, SaturatedFat 5.6, Cholesterol 56.4, Sodium 420.8, Carbohydrate 30.4, Fiber 4.6, Sugar 10.6, Protein 19.5
PIGS IN A BLANKET MAIN DISH
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
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.
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