Ranch Pigs In A Blanket Recipes

RANCH PIGS IN A BLANKET

Steps:

• Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and caraway, if desired, over tops. Bake until golden brown, 12-15 minutes.

PIGS IN A BLANKET

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Butter the inside of 24 pig cavities in 2 silicone molds using melted butter, reserving 2 tablespoons of the melted butter to put into the pancake batter.
• In large bowl, whisk together the flour, salt, baking powder, and baking soda.
• Whisk together the egg and buttermilk then add the sugar.
• Pour the liquid mixture into the flour mixture and stir just to combine.
• Add 2 tablespoons melted butter and mix until blended but with lumps remaining.
• Pour batter into a squeeze bottle.
• Squeeze batter into a pig cavity in the silicone mold filling it about 3/4's full.
• Press a Little Smokie into the pancake batter.
• Cover the little sausage with more pancake batter.
• Repeat, filling up all 24 pig cavities.
• Bake for 14-18 minutes until golden brown.
• Remove and allow the pigs to cool for a few minutes before removing from the mold.
• Serve with your favorite dipping sauces.

ANDOUILLE SAUSAGE PIGS IN A BLANKET

Steps:

• Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
• Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
• Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.

PIGS IN A BLANKET WITH SPICY HOT DIP

Steps:

• Use a paring knife to cut 2 to 3 diagonal slashes in each of the hot dogs.
• Whisk the egg yolks with a splash of cold water in a small bowl for the egg wash.
• Sprinkle some flour on a flat surface. Roll out the puff pastry sheets one at a time and cut strips that are about three-quarters of the thickness of the hot dogs. Roll each hot dog in a single layer of pastry and use some egg wash to seal them shut. Place each wrapped piece seam-side down on a baking sheet, leaving some distance between each for even browning. Refrigerate for at least 30 minutes.
• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
• Bake, rotating and switching the positions of the baking sheets halfway through, until the pastry is golden brown, 25 to 30 minutes. Serve with Spicy Hot Dip on the side.
• Whisk the dry mustard with 1/2 cup warm water in a medium bowl until smooth. Whisk in the Dijon mustard, honey and hot sauce.