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Pigs In A Blanket

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Pigs In A Blanket

Cuisine:American

Course:Snack

15m prep 15m cook 30m ready

16 pieces Kids love helping to roll this classic.

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 cup (125g) all-purpose flour
    • ¼ teaspoon salt
    • 1 stick (4 oz or 115g) cold unsalted butter, cut into cubes
    • 4 ounces (115g) cold cream cheese, cut into cubes
    Sub-recipe steps
    1. Whisk together in a medium bowl: 1 cup (125g) all-purpose flour; ¼ teaspoon salt
    2. Cut in until well blended: 1 stick (4 oz or 115g) cold unsalted butter, cut into cubes; 4 ounces (115g) cold cream cheese, cut into cubes
    3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
    4. Roll out as described in Rolling Pie Dough and prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
    5. To use for individual pies or tarts, divide the dough into 8 pieces and roll out. Line muffin tins or 3-inch tartlet pans or rings with dough and freeze for 15 minutes or refrigerate for 1 hour. Blind bake at 375°F for 15 to 20 minutes or until dry to the touch and golden brown.
  • Dijon mustard
  • 1 cocktail frank (16 franks total)
  • 1
    • 6 tablespoons honey
    • ¼ cup Dijon mustard
    • Cayenne pepper to taste
    Sub-recipe steps
    1. Stir together well in a small bowl: 6 tablespoons honey; ¼ cup Dijon mustard; Cayenne pepper to taste
    2. Serve at room temperature. The sauce will keep, covered and refrigerated, for up to 1 month.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 One 8-ounce can refrigerated crescent roll dough or Cream Cheese Pastry Dough
  • Dijon mustard
  • 1 cocktail frank (16 franks total)
  • 1 Honey Mustard Dipping Sauce, or mustard

Let's Cook

  1. Step 1.

    Preheat the oven to 375°F. Have ready: One 8-ounce can refrigerated crescent roll dough or Cream Cheese Pastry Dough

  2. Step 2.

    If using crescent roll dough, carefully unroll it. If using cream cheese dough, roll out into an 8 × 14-inch rectangle (about ¼ inch thick). For both, cut and separate into 4 equal rectangles. Cut each rectangle into four 3-inch-long strips. Brush each strip lightly with: Dijon mustard

  3. Step 3.

    Top each strip with: 1 cocktail frank (16 franks total)

  4. Step 4.

    Roll the dough up around each frank, pushing together at the seam to seal. Place seam side down on an ungreased baking sheet about 2 inches apart. Bake until the dough is puffy and golden brown, about 15 minutes. Serve with: Honey Mustard Dipping Sauce, or mustard

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