Spicy Green Onion Pigs In A Blanket With Sriracha Dipping Sauce Recipes

Steps:

• In a large skillet over medium-low heat, cook the pancetta until cooked through but not too crispy, 5 to 6 minutes. Transfer to a plate lined with paper towel.
• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Place a mini hot dog on the wide base end of a triangle. Starting at the base end of the triangle, roll up toward the pointed end, to wrap the hot dog. Place on the prepared sheet tray. Repeat with the remaining dough and mini hot dogs.
• In a small bowl, beat together the egg and Pecorino Romano cheese. Using a pastry brush, brush the pigs in a blanket with the egg mixture. Sprinkle with the diced pancetta.
• Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the Alfredo sauce for dipping.

Steps:

• Use a paring knife to cut 2 to 3 diagonal slashes in each of the hot dogs.
• Whisk the egg yolks with a splash of cold water in a small bowl for the egg wash.
• Sprinkle some flour on a flat surface. Roll out the puff pastry sheets one at a time and cut strips that are about three-quarters of the thickness of the hot dogs. Roll each hot dog in a single layer of pastry and use some egg wash to seal them shut. Place each wrapped piece seam-side down on a baking sheet, leaving some distance between each for even browning. Refrigerate for at least 30 minutes.
• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
• Bake, rotating and switching the positions of the baking sheets halfway through, until the pastry is golden brown, 25 to 30 minutes. Serve with Spicy Hot Dip on the side.
• Whisk the dry mustard with 1/2 cup warm water in a medium bowl until smooth. Whisk in the Dijon mustard, honey and hot sauce.

Steps:

• Make the sausage: Toast the coriander, fennel and caraway seeds in a small skillet over high heat, stirring, until fragrant, 3 to 4 minutes. Cool completely, then grind with a mortar and pestle or a spice grinder. Add the garlic, sage, 1 teaspoon salt, 1 teaspoon black pepper and the red pepper flakes; grind to mix. Combine the spices with the ground pork in a bowl. Add the maple syrup and mix. Cover and refrigerate 30 minutes.
• Meanwhile, make the dough: Combine the flour, brown sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt in a food processor; pulse to combine. Add the butter and pulse 5 to 6 times (for 4 to 5 seconds each time), until the mixture resembles cornmeal. Add the mozzarella and pulse 3 to 4 times, until well combined. Add the buttermilk and process until a ball forms. Wrap in plastic wrap and refrigerate at least 30 minutes.
• Form the sausage mixture into 16 mini sausages, about 4 inches long (use about 2 tablespoons sausage for each). Heat a large nonstick skillet over medium-high heat. Cook the sausages in 2 batches until cooked through, 4 to 5 minutes per side. Cool on paper towels.
• Turn the dough out onto a floured surface. Sprinkle with flour, then gently pat out and roll into a 12-by-16-inch rectangle. Trim the edges to make them even. Cut the rectangle in half crosswise, then cut each half into four 3-by-8-inch strips. Cut each strip in half diagonally to form 16 long triangles. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Place 1 sausage on the wide end of a dough triangle and roll up. Repeat with the remaining dough and sausages. Arrange the pigs in blankets 2 inches apart on 2 parchment-lined baking sheets. Brush the tops with the beaten egg and bake until golden, about 15 minutes.
• Meanwhile, make the chipotle-agave mustard: Combine the agave, both mustards, the adobo sauce and a pinch of black pepper in a bowl. Serve the pigs in blankets with the mustard.