More Gourmet Pigs in a Blanket

gourmet pigs in a blanket

Do you remember, a couple of years ago, when I shared with you all a few fun ideas for dressing up everyone’s favorite super bowl snack?  Gourmet pigs in a blanket are a major crowd pleaser.  The last time around, I made Cubano Piggies, Parmesan Piggies, Piggies from the City of Angels, and Super Chili Piggies.  They were gobbled up in seconds!

For Super Bowl LXVII, I have three more fun ideas for adding a little extra magic to the ubiquitous pastry-wrapped hot dog.  The Reuben Piggies are a play on my favorite deli sandwich, and are awesome with a side of Russian dressing.  The Asian Piggies are a surprising flavor twist, but the combo of hoisin sauce, bean sprouts, sesame seeds, and hot dog just plain works. And the Antipasto Piggies, with the pepperoni, cheese and peppers are Jeff’s catnip. Of course, the possibilities for variations on gourmet pigs in a blanket are endless, so let your imagination run wild.

And whichever team you are rooting for on Sunday, I hope you have a tasty spread of snazzy Super Bowl snacks to enjoy!

reuben pigs in blanket

Reuben Piggies

Makes 24

6 all beef hot dogs

1 tube refrigerated crescent roll dough

2 ounces deli sliced pastrami

1 ounce diced swiss cheese

1/4 cup sauerkraut

1/2 cup bottled russian dressing, for dipping

Preheat the oven to 375 degrees. Cut each hot dog into 4 pieces, and then cut a small slit into the top of each hot dog piece. Stuff a small bit of cheese into each hot dog.  Slice the crescent roll dough into 24 strips (they won’t be even but it doesn’t matter). Cut the pastrami into strips. To assemble the Reuben Piggies, lay a piece of pastrami on a strip of dough. Top with a small bit of sauerkraut, and then a piece of cheese-stuffed hot dog.  Roll up the dough and press together.  Place the assembled Piggie on a baking sheet and repeat with the remaining hot dogs.  Bake for 10-12 minutes, until the dough is golden.  Serve hot with the dressing for dipping.

asian pigs in a blanket

Asian Piggies

Makes 24

6 all beef hot dogs

1 tube refrigerated crescent roll dough

1/4 cup hoisin sauce

1/8 cup canned bean sprouts

2 tablespoons sesame seeds

Preheat the oven to 375 degrees. Cut each hot dog into 4 pieces. Slice the crescent roll dough into 24 strips (they won’t be even, but it doesn’t matter).  Brush each strip with a bit of hoisin sauce, place a hot dog piece and a few bean sprouts on each strip of dough, and then roll up and press together.  Place the piggies on a baking sheet. Sprinkle the piggies with sesame seeds, pressing the seeds into the dough. Bake on the bottom rack of the oven for 10-12 minutes until the dough is golden. (A quick tip: assemble the Asian Piggies right before baking because if they sit too long before baking, the dough will get soggy)

antipasto pigs in blanket

Antipasto Piggies

Makes 24

6 all beef hot dogs

1 tube refrigerated crescent roll dough

2 ounces very thinly sliced pepperoni

1 ounce diced mozzarella

1/4 cup thinly sliced jarred roasted red peppers

Preheat the oven to 375 degrees. Cut each hot dog into 4 pieces, then cut a small slit into the top of each hot dog piece. Stuff a small bit of cheese into each hot dog. Slice the crescent roll dough into 24 strips (they won’t be even, but it doesn’t matter). On each strip of dough, lay a folded piece of pepperoni, a slice of pepper, and a piece of cheese-stuffed hot dog.  Roll up the dough and press together. Place the piggies on a baking sheet. Bake 10-12 minutes until golden.

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Published in: on January 27, 2013 at 8:10 pm  Comments (6)  
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Gourmet Piggies for the Super Bowl

gourmet football food

I really want to say something profound here.  I do.  But we’re talking about pigs in a blanket.  Bits of tubular meat wrapped in pastry from a can.  Not profound, not fancy, and certainly not healthy, but very delicious.

Have you ever been to a party where there were leftover pigs in a blanket?  Of course not. They fly off the tray. You may have half eaten bowls of crab dip, a mangled wedge of brie, or a bag of soggy chips, but never a forgotten pastry-wrapped hot dog.  No way.  Seriously retro and still as tasty as ever, they are a hit from Bar Mitzvahs to weddings to super bowl parties.

So I’m making a plea on behalf of your super-bowl guests this year: make pigs in a blanket.  Please.

Better yet, dress up your pigs in a blanket and make one of our favorite creations. You put fun toppings on your hot dogs, don’t you? Why not on piggies?

cuban sandwich pigs in blanket

Try Cubano Piggies, which taste like a warm and crusty Cuban Sandwich. These are my favorites, but that’s probably because I have a thing for pickles.

football food

Or go for Piggies Parmesan, a pastry wrapped bite of chicken parm.

pigs in a blanket with bacon and jalapeno

Of course, there are Piggies from the City of Angels, filled with jalapeno and bacon and a bit of brown sugar.  Sweet and smoky and spicy and wonderful, these are like Jeff’s catnip.

super chili pggy

And we can’t forget the ultimate piggy: The Super Chili Piggy.  Life is not complete without a chili cheese dog.  Yeah, that’s my philosophy and I’m sticking to it.  Serve ’em with sour cream. 

Or try your own combos.  I’m thinking kielbasa with sauerkraut wrapped in pastry would be yummy served with spicy mustard.  Perhaps a piggy with cumin sautéed onions served with a cucumber raita would be tasty.  The possibilities are endless! 

Cubano Piggies

Makes 24

1 package refrigerated crescent roll dough

6 pork hot dogs

2 ounces mozzarella cheese, thinly sliced into strips

1/4 pound deli sliced ham, cut in strips

1/8 cup thinly sliced dill pickles

horseradish mustard, for serving (or 1 cup mustard mixed with 2 tablespoons prepared horseradish)

Slice the dough in 24 strips. They won’t be even, but it doesn’t matter. Cut each hot dog in 4 pieces.  Make a small slit in each hot dog and stuff with a piece of cheese.  Top each hot dog piece with a slice or two of pickle, and wrap with a piece of ham.  Wrap with dough and pinch to secure. Arrange the piggies on an ungreased baking sheet. Bake at 375 degrees for about 10 minutes until golden brown. Serve with the mustard.

Piggies Parmesan

Makes about 21

1 package refrigerated crescent roll dough

3 fully cooked Italian chicken sausage links

1/4 cup marinara sauce

2 ounces mozzarella cheese, thinly sliced into strips

1 tablespoon melted butter

1 tablespoon shredded parmesan cheese

1 tablespoons bread crumbs

Slice the dough in wide strips. They won’t be even, but it doesn’t matter. Cut each sausage on the diagonal in 1/2 inch thick coins. Place a dollop of sauce and a slice of cheese on each sausage coin.  Wrap with pastry and pinch to secure, taking care not to drip sauce.  Arrange the piggies on an uncreased baking sheet. Brush the pastry with melted butter and then sprinkle the piggies with the cheese and breadcrumbs. Bake at 375 degrees for about 10 minutes until golden brown. Serve with additional sauce if desired.

Piggies from the City of Angels

Makes 24

4 ounces bacon, chopped

1/2 cup minced jalapeno (about 3 peppers)

1/4 cup minced onion

2 tablespoons brown sugar

2 tablespoons water

6 all-beef hot dogs

1 package refrigerated crescent roll dough

In a skillet, saute the chopped bacon over medium-low heat until it starts to brown.  Add the jalapeno and onion and cook until the onion is soft, about 5 minutes.  Add the sugar and water and stir well, cooking 1 minute more.  Remove from the heat and set aside.  Cut each hot dog in 4 pieces.  Slice the dough into 24 strips, they won’t be even but it doesn’t matter.  Spoon a bit of the bacon mixture onto each strip of dough, top with a hot dog piece and roll to wrap, pinching the dough to secure. Arrange on an ungreased baking sheet and bake at 375 degrees for about 10 minutes until golden brown.

Super Chili Piggies

Makes 24

1/4 pound ground beef

2 tablespoons minced onion

1 teaspoon minced garlic

1 teaspoon chili powder

1/2 cup canned tomato sauce

salt and pepper

1 package refrigerated crescent roll dough

6 all-beef hot dogs

3 ounces cheddar cheese, thinly sliced into strips

1 cup sour cream, for serving

In a saucepan, brown the beef over medium heat, breaking up with a spoon. Once the meat is cooked, add the onion, garlic and chili powder and cook until the onion softens, about 3 minutes.  Add the tomato sauce and reduce heat to low.  Simmer at least 15 minutes.  Season to taste with salt and pepper and set aside the chili to cool slightly.  Meanwhile, slice the dough into 24 strips. They won’t be even but it doesn’t matter. Cut each hot dog into 4 equal pieces.  Cut a slit in each hot dog piece and stuff with a piece of cheese.  Spoon a bit of chili onto each piece of dough.  Top with a hot dog and wrap, pinching to secure.  Arrange on an ungreased baking sheet and bake at 375 degrees for about 10 minutes, until golden brown. Serve with sour cream.