Best Pigs In A Kimono Recipes

Pigs in a Blanket image

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 tube (8 ounces) refrigerated crescent rolls
8 hot dogs
1 egg, lightly beaten
1 tablespoon water
Caraway seeds

Steps:

Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.

Nutrition Facts :

Pigs in Blankets image

Provided by Martha Stewart

Time 1h50m

Yield Makes 54

Number Of Ingredients 8

All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)

Steps:

On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

Pigs in a Kimono image

Provided by Xexe383

Time 32m

Yield 16 wontons, 16 serving(s)

Number Of Ingredients 7

8 hot dogs (use either beef, chicken, turkey)
1/2 cup teriyaki sauce
16 wonton wrappers (2-3/4 x 3-1/2-inch)
2 tablespoons white sesame seeds
1 tablespoon black sesame seed
1/2 cup Chinese hot mustard (for dipping)
1/2 cup teriyaki sauce (for dipping)

Steps:

Cut each hot dog in half (measuring about 2-1/2 inches).
In a shallow dish, marinate hot dogs in teriyaki sauce for 30 minutes. Reserve teriyaki sauce for step 4.
Preheat oven to 400 degrees F.
Line a large shallow baking sheet with parchment paper.
Fold each wonton wrap in half, lengthwise, measuring 1-5/8 x 3-1/2-inches. Wrap one folded wonton wrap around each hot dog half.
Gently press the edges to seal.
Lightly brush teriyaki sauce over the wonton wraps.
Combine sesame seeds in a shallow dish.
Lightly dip each wrapped hot dog into sesame seeds.
Place wrapped hot dogs, 1-inch apart, seam side down, on baking sheet.
Bake in preheated oven for 12 minutes or until wonton wraps are golden brown.
Immediately transfer to cooling rack.
Make sure to have plenty of that wonderful chinese hot mustard to dip these with.