Bacon and Cheese Pigs in a Blanket
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The first mention of Pigs in a Blanket was in 1957. It consisted of small sausages wrapped in thick, smoky bacon. At this time, people offered it during the Christmas season. I’m of the opinion that snack foods like these bacon and cheese pigs in a blanket suit any occasion. Or, you could just make some for yourself, then sit and watch a good movie.
Potential dipping sauces include honey mustard, Dijonnaise, Sweet Sriracha, spicy mayo, barbecue sauce, and ketchup, just to name a few.
Ingredients
- 14 oz Mini hot dogs or sausage
- ½ lb. Bacon
- Crescent rolls
- Butter
- Cheese (your choice)
- Condiments (your choice)
Instructions
- Fry up the bacon, so it’s crumbly
- Using the bacon grease, slightly brown the hot dogs
- Cool
- Lay out the crescent rolls
- Slice each in half lengthwise
- Put a thin slice of cheese on the dough
- Sprinkle with the bacon
- Roll the hotdog into the roll starting at the wide end
- Butter the tops of the rolls
- Bake at 400 degrees for 10 minutes
PitMaster’s Memo: Tips for Success
- If you are making a lot of these, leave dough with which you’re not working in the refrigerator.
- Don’t crowd the pigs in a blanket on the baking sheet. The dough needs room to puff.
- For easy cleanup, cover the baking sheet with parchment paper, placing the pigs in a blanket on top
- If you’re serving picky eaters, create several condiment selections so they’re sure to find one they like.
Sides
Fried mac n cheese
Ham salad stuffed celery
Mozzarella sticks
Pizza rolls
From the Bar
Boston Lagar
Californian Chardonnay
German Riesling
Root beer
Sangria
Summer Lagar
