master-cooks | There's An Easier Way To Make Pigs In A Blanket

Making pigs in a blanket can be simplified with a few clever tricks. Instead of the traditional method of rolling individual sausages in dough, consider using pre-made crescent roll dough, which is both time-saving and reliable. Start by unrolling the crescent dough sheet and cutting it into smaller triangles or rectangles, depending on your preference for size. Lay a sausage or mini hot dog on each piece of dough. For added flavor, you can sprinkle shredded cheese or add a thin layer of mustard or ketchup on the dough before rolling. Gently roll the dough around each sausage, ensuring the ends are securely tucked to prevent unraveling during cooking. Place them on a baking sheet lined with parchment paper to avoid sticking. Bake them in a preheated oven until the dough is golden brown and puffed. This method not only speeds up the process but also allows for easy customization with different fillings and toppings. By using pre-made dough, you eliminate the need for extensive prep work, allowing you to enjoy this classic appetizer with minimal effort and maximum flavor. Whether for a party or a simple snack, these modified pigs in a blanket are sure to be a hit.

Upleveling your pastry-wrapped pigs

Considering how scrumptious these handheld treats are, you might think they’re perfect as is, but for the sake of all that is delicious, you should definitely enhance them! For instance, andouille, bratwurst, or even plant-based sausages can replace the standard hot dog. This tip is one of the easiest yet most impactful ways to introduce some new flavors. Naturally, since bacon pairs well with just about everything, feel free to add a strip or two to the roll before wrapping it up. Cheese or cheese with bacon also works wonderfully here.

When serving these pigs in a blanket, you can get a bit creative. Try slicing them into thinner, button-like pieces and skewering them to create shish kabobs. Alternatively, if you prefer a heartier bite, skip the smaller slices and cut the pieces to be double or triple the size.

Lastly, don’t just stick with plain ketchup for dipping. Consider ranch or Thousand Island dressing, or even barbecue sauce for an extra burst of flavor. You can also accompany these little delights with extras like pickle relish, sauerkraut, spinach dip, salsa, and chili con queso to bring a rich and memorable kick to this classic snack. And if it’s breakfast time, swap out the franks for your morning sausage, wrap them in biscuit dough, and serve with a side of white gravy.

There's An Easier Way To Make Pigs In A Blanket

Upleveling your pastry-wrapped pigs

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