Recipes for "pigs in a blanket"

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Shape biscuit dough sections into 3-inch diameter circles. Lay a slice of cheese on each dough circle; place a frankfurter in the center of each cheese slice and roll it up.

Place rolls, seam-side down, on a cookie sheet.

Bake in the preheated oven until biscuits are golden brown, about 10 to 15 minutes.

Serve hot.

Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.

Unroll 6 cinnamon rolls and cut them in half lengthwise. Set icing aside.

Wrap 1 roll half around 1 sausage link and place on the prepared baking sheet. Repeat with remaining rolls and sausage links.

Bake in the preheated oven until golden, about 13 minutes. Transfer to a serving plate and drizzle with reserved icing if desired.

Line a sheet pan with parchment.

Separate crescent roll dough into 8 triangles, and place on the prepared sheet pan. Pop the pan into the freezer to firm up dough, about 10 minutes; it will be easier to cut and work with.

Start with the longest and straightest side of a dough triangle, and cut 3 strips about 1-inch wide using a pizza cutter or sharp knife; then cut each strip into approximately 2-inch lengths. To make 48 pigs in a blanket you’ll need to get 6 wrappable pieces from each triangle of dough. Press small end pieces and trimmings together as needed to create more 2-inch strips. If dough gets too warm and soft during the process, stop and return it to the freezer for a few minutes to firm up.

Preheat the oven to 425 degrees F (220 degrees C).

Wrap a cocktail frank with a piece of pepperoni, and place on one end of a dough strip. Roll up, finishing with the seam on the bottom. Repeat with remining ingredients.

Arrange pigs in a blanket on a parchment or silpat-lined baking sheet in a 6x8 pattern, leaving a small amount of space between them, for 48 total. Brush tops with melted butter, and sprinkle with sesame seeds.

Bake in the preheated oven until beautifully golden brown, 20 to 25 minutes.

Serve warm or room temperature with mustard or a mustard sauce. To make a quick mustard sauce, stir together equal parts mayonnaise and mustard.

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.

Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment.

Heat a large skillet over medium heat and cook bacon until slightly crispy but still pliable, about 5 minutes. Drain and set aside.

Unroll crescent roll dough and split into triangles. Cut each triangle in half lengthwise to form 32 narrower triangles.

Place about 1 tablespoon cheese on bottom half of each dough triangle. Top with a slice of bacon. Lay 1 pickle horizontally on the bottom of the triangle and roll up; place seam side down on the prepared baking sheet.

Bake in the preheated oven until golden brown and toasted, about 12 minutes.

Preheat an air fryer to 390 degrees F (195 degrees C).

Unroll crescent roll dough. Sprinkle everything bagel seasoning on the dough, pressing to adhere. Separate into triangles; using a pizza cutter, slice each triangle lengthwise into 3 long, thin triangles.

Lay each sausage on the wide end of a dough triangle, and roll up toward the point. Add pigs in blankets to the basket of the air fryer; you may need to work in batches.

Cook in the air fryer until golden brown, 5 to 6 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Roll out pastry on a lightly floured work surface and cut into 12 rectangles that are approximately the same length as the sausage.  Place a piece of sausage in the center of the dough and place a cheese stick on top of the sausage. Roll the pastry around the sausage and cheese and press to seal the edges.  Repeat with remaining sausage, cheese and pastry, and place the rolls, seam side down, on the prepared baking sheet.

Brush egg lightly over each roll. Using a small sharp knife, cut 3 very small slits into the top of each roll.

Bake in the preheated oven until well puffed and golden brown, 17 to 20 minutes.  Serve with marinara for dipping.

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment. Rinse jalapeños to remove any remaining seeds and pat dry.

Stir cream cheese and Cheddar cheese together in a bowl until well combined. Divide cheese mixture among jalapeño halves and top each with a sausage.

Separate crescent dough into 16 triangles. Roll each filled pepper in crescent dough and place on the prepared baking sheets.

Bake in the preheated oven until golden brown, 13 to 15 minutes.  Let stand for 5 minutes before serving.

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.

Place Greek yogurt in a large bowl. Add flour and stir until crumbly. Dust a cutting board with flour. Add dough mixture to the cutting board and knead until smooth, about 5 minutes.

Whisk egg and water together in a separate bowl.

Roll dough into a 12x6-inch rectangle. Cut dough in half lengthwise. Cut crosswise into 1-inch strips to form 24 strips.

Wrap 1 dough strip around a cocktail wiener and place seam side down onto the prepared baking sheet. Repeat with remaining cocktail wieners.

Brush egg wash evenly over dough. Sprinkle each pig in the blanket with everything bagel seasoning.

Bake in the preheated oven until browned, about 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.

Unroll and separate crescent dough into 16 triangles.  Spread each triangle evenly with Dijon mustard. Use a pizza cutter or knife to make 2 cuts into each triangle to make 3 smaller triangles.

Place 1 piece of cheese and 1 sausage at the bottom of each smaller triangle and roll all the way up. Place about 20 wrapped sausages on the baking sheet in a large circular shape with the sausages radiating from the center, and sides of each roll touching each other. Arrange remaining rolled sausages inside the larger ring, slightly overlapping, to form a double layer ring.

Brush rolls lightly with egg and sprinkle evenly with bagel seasoning.

Bake in the preheated oven until golden brown, 22 to 24 minutes.

Meanwhile, for dipping sauce, combine mayonnaise, honey, stone ground mustard, vinegar, salt, and pepper in a small bowl and and whisk until well incorporated. Pour sauce into a bowl small enough to fit into the center of the crescent ring.

Transfer ring to a serving platter and place sauce bowl inside the ring. Garnish with rosemary stems to resemble a holiday wreath. Serve warm or room temperature.

Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.

Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.

Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.