This recipe for pigs in a blanket is a very popular and beloved appetizer, especially for children. It can be made very easily, from refrigerated rolls, when they do not have much time available, and can be the perfect breakfast.
Pigs in a blanket are the common name for “hot dogs” or Viennese sausages cooked in a crescent roulette. This recipe also refers to marinade sausages often wrapped in pancakes, the most common breakfast in different countries.
It is made either from rolls preserved in the refrigerator or in a roll made from scratch of dough, which wraps the hot dog. For this recipe, a type of cheese is used that melts very well when baking. Cheddar cheese is the most popular. When ready, the rolls are sprinkled with either poppy seeds, sesame, or walnuts, and served hot.
Each portion can be served with mustard or ketchup, or mayonnaise, but other favorite sauces can be added.
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- 8 hot dogs
- 4 slices cheddar cheese or American cheese
- 8-ounce tube crescent rolls refrigerated canned
- Optional: 1 egg
- Garnish: sesame seeds or poppy seeds
- Preheat the oven to 400 F.
- Cut the dough sheets and into triangles
- Cut each hot dog in half lengthwise, almost to the end. Cut each slice of cheese into 6 thin strips to produce a total of 24 strips.
- Put three strips of cheese in each hot dog,
- Take each hot dog with cheese and wrap it in the dough in the shape of a triangle. Start with the long end of the triangle, stretching the dough a little to completely cover the hot dog.
- Beat the egg in a bowl with a tablespoon of water and grease, using a brush, each hot dog with the egg mixture. Sprinkle a few poppy seeds or sesame seeds on top, if desired.
- Place the wrapped hot dogs on parchment paper or baking sheet. Bake for 9 to 12 minutes or until golden brown.
- Take out of the oven the pigs in a blanket and serve hot with your favorite mustard or any other sauce.