Cheesy Pigs In Blankets Recipes
CHEESY PIGS IN BLANKETS
Make the appetizers the best part of the meal with this Cheesy Pigs in Blankets recipe. These Cheesy Pigs in Blankets are the grown-up cousins of the classic recipe: full-size wieners stuffed with cheese and wrapped in crescent dinner rolls.
Provided by My Food and Family
Categories Meal Recipes
Time 22m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Heat oven to 375°F.
- Cut lengthwise pocket in each wiener to within 1/2 inch of ends. Pull each cheese stick into 4 long strips; insert 3 strips in pocket in each wiener.
- Separate crescent dough into 8 triangles; wrap 1 triangle around each wiener. Place, cheese-sides up, on baking sheet.
- Bake 12 min. or until golden brown.
Nutrition Facts : Calories 340, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 3 g, Protein 14 g
CHEESY-MUSTARD PIGS IN A BLANKET
I have been making these for years and usually have them with Recipe #213326 on a Saturday night. They have a little cheese stuffing and are wraped up in a crescent roll. Then I put mustard and relish on them when they are on my plate. The others just eat them with a little mustard. They are so good.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the hotdogs in half crosswise to make 8 pieces and then partially cut each one halfway lengthwise.
- Cut the cheese in half so that there are 8 pieces; fold each piece in half and tuck it into the partially cut hotdog.
- Unroll the crescent roll place a hotdog on each one and roll up.
- Bake at 350 to 375 degrees for about 10 minutes or so till nice and golden.
- Serve hot.
PIGS IN A BLANKET
Kids love this one. My mom made it for me as did her mom. If making for a small child, cut the hot dogs into fourths length wise. The cheese is always optional.
Provided by Brandie2134
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
- Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 24.8 g, Cholesterol 57.1 mg, Fat 31.8 g, Fiber 0.3 g, Protein 17.1 g, SaturatedFat 14.3 g, Sodium 1760.4 mg, Sugar 5.2 g
CHEESY PIGS IN A BLANKET WITH COME-BACK SAUCE
Take one look at the ingredient list for these cheesy pigs in a blanket and you'll see how the sauce gets its name! You'll want to keep coming back to Cheesy Pigs in a Blanket with Come-Back Sauce.
Provided by My Food and Family
Categories Sausage
Time 27m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Separate crescent dough into 8 triangles. Brush with steak sauce; top with Singles pieces. Place 1 frank on wide end of each dough triangle; roll up. Place, seam-sides down, on baking sheet. Brush with egg; sprinkle with poppy seed.
- Bake 10 to 12 min. or until golden brown, Meanwhile, mix all remaining ingredients until blended.
- Serve franks with sauce.
Nutrition Facts : Calories 380, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
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- Unroll refrigerated crescent dough, breaking into 4 square sections. Pinch together perforated sections and cut into 5 1-inch strips.
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- You will only use 25 of the sausages, so you can set these aside but first dry them off with a paper towel and with a fork, pierce them a few times all over.
- Take about two pieces of the crescent roll dough at a time, keeping the remainder of the dough in the fridge. Cut the dough so you have one longer piece and the pointy piece separate, cutting about 2 inches off the top pointy end. Next, with the bigger piece flatten and stretch it out some, this piece you will get two pigs in a blanket out of. At one end of the dough place a teaspoon of the cheese and place one sausage on top. Roll this over until the dough touches itself and cut it. Now, place this cut side down on the sheet tray. Continue rolling until you run out of pastry, I got 25 out of mine but you might get more of less depending how you were able to roll them. They won’t look perfectly uniform, but that’s okay! Sometimes I like more rustic looking food!
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- Roll out the crescent roll dough and separate by the triangles provided. Cut each triangle in half to create 16 smaller triangles.
- Starting at the bigger end of each triangle, lay a small square of cheese, topped with a sausage, then roll up. Place on the baking sheet.
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- Roll out the crescent roll dough and separate by the triangles provided. Cut each triangle in half to create to smaller same shape triangles.
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