Bugsinablanket Recipes

GIANT PIG-IN-A-BLANKET

Steps:

• Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
• Remove the plastic packaging from the sausage while keeping it together in its original shape. On a work surface, gently roll the sausage log back and forth into a 10-inch log. Transfer the log to the prepared baking sheet and bake until browned and cooked to 155 degrees F, about 25 minutes; transfer the sausage to paper towels to drain. Discard the parchment and reline the baking sheet with a new piece.
• Arrange the ham slices side by side and overlapping by 1 inch on a cutting board to form a 9-inch-long rectangle. Place the sausage log parallel to one long end of the rectangle and roll the sausage up in the ham. Place the crescent dough sheet on a cutting board and pinch the perforated seams closed so the dough is solid. Arrange the ham-wrapped sausage parallel with one short end of the dough sheet and roll it so that the dough wraps around the sausage completely.
• Transfer the pastry-wrapped sausage to the prepared baking sheet seam-side down, brush with the egg mixture and sprinkle with the poppy seeds. Bake until the pastry is golden brown and cooked through, 15 to 20 minutes. Transfer to a cutting board and slice. Serve with honey mustard for dipping.

BUGS IN A BLANKET

Steps:

• Heat oven to 375°F Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.
• Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.
• Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.
• Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate "bugs" with dots or stripes of ketchup.

PIGS IN A BLANKET (BLANKIES FROM SCRATCH)

Steps:

• Sift the dry ingredients in a bowl.
• Mix in the butter/margarine and milk.
• On a lightly floured surface, roll out the dough to desired thickness and as wide as the hot dogs to be wrapped are.
• Wrap the individual hot dogs or sausages in their own blanket.
• Bake at 425°F for about 10 minutes or until slightly brown.
• *If you get to the end of the dough, yet still have more hot dogs left without blankets, it's easy just to roll the wrapped hot dogs between your hand and your work surface to make their blanket thinner, that way you can cut off the excess dough off from either side of the hot dog and combine the ends and roll out another strip of blanket. Maybe you'd like to consider adding a bit of cheese inside the blanket for added flavor.

FIGS-IN-A-BLANKET WITH GOAT CHEESE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
• Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
• Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
• Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
• Do Ahead
• Figs can be cooked 2 days ahead; cover and chill.