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It’s National Pigs in a Blanket day! Pigs in a blanket can be different things depending on where in the world you are. I grew up with this dish as a hot dog wrapped in crescent rolls. We looked forward to the nights my mom would make them. And we always had green peas on the side. So, in celebration of this day, I tried to think of a more grown up version, and here’s what I came up with.
The original pigs in a blanket used sausage, so that’s where I went with it. I used jalapeño and cheddar chicken sausage. And I wrapped them in pizza dough. Add a dipping sauce and you’re good go!
Wrapping the Pigs in a Blanket –
Start by re-hydrating the onions. Put both the dehydrated onion pieces and the water in a bowl. Let them sit for about 15 minutes.
While they are sitting, cut the dough.
Roll the dough out on a board and cut it in half, then each half into four triangles. You should have 8 “blankets”.
Spread the onion evenly over each piece and line of dijon,
then lay a dog down.
Carefully roll the dog in the dough, then place it on a parchment lined baking sheet or a pizza stone.
Bake at 350° for about 10 or 15 minutes.
Remove from the oven, turn and put back in the oven. Make sure you actually remove them and close the oven while you turn. Leaving it open will cool it off.
Now bake for another 8 to 10 minutes, or until the crust is golden brown.
Remove them from the oven to cool.
While they are cooling, make up the dipping sauce. Put all the ingredients in a bowl and whisk!
Serve those pigs in a blanket hot with dipping sauce – and a side of peas (optional)!
© Copyright 2020 The Lazy Gastronome
The original pig in a blanket used sausage, so that's where I went with it. I used jalapeño and cheddar chicken sausage. And I wrapped them in pizza dough. Add a dipping sauce and you're good go!
- 8 Sausages, your choice
- 1 package Bistro Pizza refrigerator dough
- dijon mustard
- 3 Tablespoons dried onion pieces
- 3 Tablespoons water
- 3/4 cup sour cream
- 3 Tablespoons yellow, ballpark mustard
- 3 Tablespoons dijon mustard
-
Start by re-hydrating the onions. Put both the dehydrated onion pieces and the water in a bowl. Let them sit for about 15 minutes.
-
While they are sitting, cut the dough. Roll the dough out on a board and cut it in half, then each half into four triangles. You should have 8 "blankets".
-
Spread the onion evenly over each piece, then a line of dijon. Lay a dog down.
-
Carefully roll the dog in the dough, then place it on a parchment lined baking sheet or a pizza stone. Bake at 350° for about 10 or 15 minutes.
-
Remove from the oven, turn and put back in the oven. Make sure you actually remove them and close the oven while you turn. Leaving it open will cool it off.
-
Now bake for another 8 to 10 minutes, or until the crust is golden brown.
-
Remove them from the oven to cool.
-
While they are cooling, make up the dipping sauce. Put all the ingredients in a bowl and whisk!
-
Serve those piggies up hot with dipping sauce - and a side of peas (optional)!
© Copyright 2020 The Lazy Gastronome
Note – the pig doesn’t have to be meat!
[8]Jalapeño Peppers in a Blanket (with Bacon)
Leave me a comment and let me know what you think!
[9]
