Photo by Melanie Acevado
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Pigs-in-a-Blanket
November & December 2004
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What would a '50s party be without pigs-in-a-blanket-those cocktail
franks wrapped in warm dinner rolls? Our grown-up version adds an extra dash of
flavor with grainy mustard. You can also use a fruit chutney or jalapeño
jelly.
(Makes 48 pigs)
- 2 (8-ounce) cans refrigerated quick crescent dinner rolls
- 2 tablespoons grainy, Dijon, or honey mustard
- 1 (16-ounce) package cocktail franks
- Ketchup, mustard, or prepared horseradish
1. Preheat oven to 375 degrees. Working with one package of rolls at a time,
separate dough into 8 triangles. Cut each triangle into thirds and spread with
mustard. Place one cocktail frank on widest end of triangle and roll up
tightly. Place on ungreased cookie sheet, point side down. Repeat with
remaining dough and franks.
2. Bake 12-15 minutes, or until golden brown. Serve warm with ketchup,
mustard, or prepared horseradish.
Make-ahead tip: Prepare pigs-in-a-blanket and freeze for up to a
week. To reheat: place pigs, thawed, on cookie sheet, cover loosely with foil,
and bake at 350 degrees for about 10 minutes.
Nutrients per serving (1 pig)
- Calories 69
- Protein 2g
- Carbohydrate 4g
- Fat 5g
- Dietary fiber 0g
- Cholesterol 7mg
- Sodium 150mg
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