These are not any ordinary Pigs in Blankets–they are the whole hog (or should I say steer, because they are beef?) in a comforter! That’s because they are made with Hebrew National All Beef Quarter Pound Franks instead of cocktail franks or normal-sized hot dogs. My Mom’s friend, Dava, always makes these for my Dad’s Super Bowl parties and everyone devours them. And she was nice enough to share the recipe. They are the perfect party appetizer except for when my Mom and Dad got married. Little Mommies considered them “uncouth” and wouldn’t allow them at the cocktail hour. Luckily, my father is just like me and will never let her forget her crazy decisions, and therefore, reminds her at least once a month. I would say that in this case, Little Mommies was wrong.
Recipe courtesy of Dava Seraita
Ingredients:
- 1 (16 ounce) package (4 hot dogs) Hebrew National Quarter Pound Beef Franks
- 1 (8 ounce) package refrigerated crescent roll dough
- Mustard
The quarter pound hot dogs are what make this recipe so special. Each frank is twice the size of a normal hot dog. Double the meat, double the deliciousness.
Preheat oven to 375 degrees. Line a baking sheet with Reynolds Wrap Release Non-stick Aluminum Foil or spray a baking sheet with Pam; set aside.
Cut each hot dog into 5 pieces. Try to cut them more equally than I did.
Open crescent roll package. Separate into the 4 pre-scored sections. Working with one section at a time, press dough together with hands to form a uniform rectangle and “erase” the scoring. You can see that the one on the bottom right has not been “erased” yet.
Cut dough rectangle, the short way, into 8 or 9 thin strips. You will not use all of the dough strips.
Place one hot dog piece at top of dough strip. Roll up so that dough makes a band around the middle of the strip. Sorry about the blurry picture. I have no excuse.
Repeat with remaining hot dog pieces and dough strips. Place on prepared baking sheet. Hot dogs may be prepared up to this point, covered and refrigerated for 24 hours before baking.
Bake 14 to 16 minutes or until golden brown. Serve with mustard for dipping. Makes 20, wedding-appropriate, Pigs in Blankets.
Hog heaven.
A slightly easier way:
Instead of cutting up each hot dog and wrapping the pieces individually, wrap the entire hot dog and then cut into slices. IMHO, it’s much easier that way.
If I could only have those soon, just have to figure out how to relight my oven’s pilot light; ancient one won’t let gas flow if the thermocouple isn’t properly heated up, and it won’t heat up, so no oven!
Richard,
That sounds like a great shortcut when I am pressed for time. Thanks for the tip. But I think I prefer more hot dog to bread ratio. Hope your oven is fixed by now!
Amy
[...] I had an extra package of crescent roll dough hanging out in my fridge, leftover from when I made Pigs in a Blanket. I really didn’t want to waste it, so instead of just baking them up, slathering them with [...]