Pigs in a Blanket

Here is a great idea for a fun summer meal. I have been making these for years – I’m not sure where I got my original recipe, maybe an ad in a magazine, but I’ve noticed that they sometimes have a recipe for these “Pigs” on the Crescent Roll package these days. It’s basically a hot dog stuffed with mustard and cheese, wrapped in a crescent roll, and baked until yummy! You can leave the mustard and/or the cheese out if you like – I made mine minus the mustard for years, because a certain child wouldn’t touch them otherwise (you know who you are), but am back to adding the mustard now, as that child isn’t living and dining at home anymore and is free to make his pigs anyway he wants to.

Here are the ingredients I use ~

I usually have beef hot dogs on hand, so I’m wondering if maybe I should change the name to “Cows in a Blanket” around our house?? If you buy the normal size hot dogs, you will need one tube of crescent rolls per package, but if you buy the bun-length dogs like I have in the picture, you can cut them in half, use two tubes of crescents and have double the pigs for not double the money!

The first thing you want to do is slit the hot dogs lengthwise, so that your cheese will have a pocket to fit into. Don’t cut all the way to the bottom side of the dogs! Just make a nice pocket –

Squirt a small dollop of mustard into the middle of each pocket, then use a knife to spread it along the inside length of the dog. Cut or tear your cheese slices into fourths (4 long strips) and insert one or two into each hot dog ~

At this point, if you’re using the long hot dogs, go ahead and cut them in half ~

Wrap each piggie in a crescent roll blanket – one crescent triangle per dog…or pig…or cow (this is getting to be a regular zoo!) ~

Bake at 400 degrees for about 15 minutes or until rolls are cooked and golden. You can brush them with egg white before baking for a shiny surface, or brush them with melted butter after baking for buttery shine – or you can leave them alone and just enjoy them plain like we did! I’m thinking that one could get really creative with this recipe and add all kinds of items – relish, onions, or maybe try it with barbecue sauce instead of the mustard. I may have to try that one next time. Enjoy!

Blessings,
Nancy

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