Classic Pigs in a Blanket — Damn Delicious

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Classic Pigs in a Blanket

The easiest two ingredient pigs in a blanket you will ever make – perfect for game day or as an after-school snack!

I know most of you are so excited for the Big Game on Sunday, and the last thing you want to do is be a slave to the kitchen while entertaining guests. That’s why I have made the easiest, most simplest appetizer you could ever make: the two ingredient pigs in a blanket.

You can use your favorite kind of sausage for these – andouille, smoked, turkey, etc. I chose the traditional route and went with Hebrew National. And after you cut up your sausage into bite-sized pieces, you’ll wrap them up in thin strips of crescent rolls. From here, you can either sprinkle on some poppy seeds or throw them right in the oven.

12 minutes later, you’ll have the best, most fastest-selling appetizer on your table. You can even make it before-hand and just pop it in the oven before serving. Seriously, how easy and effortless was that?!

Classic Pigs in a Blanket

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

The easiest two ingredient pigs in a blanket. Perfect for game day or as an after-school snack!

Ingredients:

  • 1 (8-ounce) tube crescent rolls
  • 8 hot dogs, cut into thirds
  • 1 tablespoon poppy seeds, optional

Directions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. Roll out the crescent rolls into one sheet, placing 2 triangles together by pinching the seams to make a square. Using a pizza cutter or sharp knife, cut each rectangle into 6 strips.
  3. Wrap each strip around each hot dog, leaving a little space at the edges. Sprinkle the tops with poppy seeds, if using.
  4. Place into oven and bake until golden brown, about 10-12 minutes.
  5. Serve immediately.

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