ITALIAN SAUSAGE-AND-PEPPER PIGS IN BLANKETS
Pigs in blankets get an Italian makeover! The combo of cheese, pesto and peppers stuffed into the sausages is a winner. Use hot sausage if you like a little spice.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line 1 baking sheet with foil and another with parchment.
- Toss the sausages with 1 tablespoon of the oil on the foil-lined baking sheet, and bake, flipping the sausages halfway through, until lightly browned and fully cooked, about 30 minutes. Let cool.
- Lower the oven temperature to 350 degrees F. Toss together the provolone and mozzarella in a medium bowl. Make a slit down the length of each sausage, cutting about halfway through, and fill each with 1 teaspoon pesto, 2 pepper strips and 1 scant tablespoon of the cheese mixture; reserve any remaining cheese mixture.
- Open the tube of dough, find the seam and carefully unroll the dough on a lightly floured surface. Cut 6 strips 1 1/4 inches by 12 inches. Wrap 1 strip around a stuffed sausage link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed. Repeat with the remaining dough strips and sausages, setting the finished rolls at least 1 inch apart on the parchment-lined baking sheet.
- Brush the rolls with the remaining tablespoon of oil. Sprinkle the tops with the reserved cheese mixture. Bake until golden brown, 20 to 25 minutes. Let cool for a few minutes before cutting each roll into 4 pieces with a serrated knife. Serve warm with warm marinara sauce on the side.
SAUSAGE-AND-BISCUIT PIGS IN BLANKETS
Breakfast fare fits in amazingly well at game-day gatherings. Wrap your favorite breakfast sausage links in homemade biscuit dough, and serve with maple syrup for dunking.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 24 pieces
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven, set a baking sheet on it and preheat to 400 degrees F.
- Toss the sausage links with the oil in a large bowl. Add the sausages to the hot baking sheet, and spread out in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise.
- Meanwhile, whisk together the flour, baking powder, sugar, baking soda and 1/4 teaspoon salt in a large bowl. Grate the frozen butter on the large holes of a box grater, and add to the bowl, along with the scallions. Add the buttermilk, and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface.
- Working quickly, roll the dough out into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.)
- Wrap a biscuit strip around the belly of each sausage half, and place, seam-side down, at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.) Bake until golden brown, 15 to 18 minutes. Serve with maple syrup on the side.
SAUSAGE-BISCUIT-AND-GRAVY PIGS IN BLANKETS
Provided by Food Network
Time 1h20m
Yield 24 pieces
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven, set a baking sheet on it and preheat the oven to 400 degrees F.
- Toss the sausage links with the oil in a large bowl. Add the sausage to the hot baking sheet, arranging them in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise.
- Meanwhile, whisk together the flour, cheese, baking powder, sugar, baking soda and salt in a large bowl. Grate the frozen butter on the large holes of a box grater and add to the bowl along with the scallions. Add the buttermilk and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface.
- Working quickly, roll out the dough into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.)
- Wrap a biscuit strip around the center of each sausage half and place seam-side down and at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.)
- Bake until golden brown, 15 to 18 minutes. Serve with maple syrup and/or warm gravy on the side.
OLD FASHIONED PIGS IN A BLANKET
These are what I always remember "Pigs in a Blanket" being. Before lil smokies and even oscar meyer weiners, they were just plain ole Viennas. Now I have to be honest, I'm the only one in the family that likes them. I guess Vienna sausages are an acquired taste? Who knows, but I really like them!
Provided by Amy H.
Categories Other Appetizers
Time 20m
Number Of Ingredients 2
Steps:
- 1. Drain Vienna Sausages and dry with paper towels.
- 2. Cut each biscuit into to pieces. Flatten out just a bit and wrap each sausage in the dough.
- 3. bake according to package directions for biscuits.
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
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