Best Pigs In Spicy Blankets Recipes

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PIGS IN SPICY BUTTERMILK BLANKETS



Pigs in Spicy Buttermilk Blankets image

Provided by Guy Fieri

Time 2h15m

Yield 20 pigs

Number Of Ingredients 29

Pork Sausage, recipe follows
2 cups all-purpose flour, plus more for bench
1 tablespoon dark brown sugar
2 teaspoons baking powder
2 teaspoons Italian seasoning
1 1/2 teaspoons mustard powder
1 teaspoon baking soda
1 teaspoon cayenne pepper
1 teaspoon sea salt
4 tablespoons unsalted butter, cold, cut into 1/4-inch cubes
1 cup shredded mozzarella cheese
3/4 cup buttermilk
1 egg, well beaten
Chipotle Agave Mustard, recipe follows
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon caraway seeds
2 teaspoons minced garlic
1 teaspoon dried ground sage leaves
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1/2 teaspoon red chile flakes
1 1/2 pounds ground pork
2 tablespoons maple syrup
3 tablespoons amber agave
3 tablespoons Dijon mustard
3 tablespoons yellow mustard
1 1/2 tablespoons adobo sauce, from canned chipotles
Pinch pepper

Steps:

  • Preheat the oven to 375 degrees F. Line baking sheets with silicone mats or parchment paper.
  • Form the Pork Sausage into 20 hot dog shapes, about 1/2 cup each, 4 to 5 inches long and 1 1/2 inches in diameter. Heat a nonstick skillet over medium-high and cook the sausages until evenly browned and cooked through, 3 to 4 minutes per side. Set on a paper towel-lined plate to cool completely.
  • In the bowl of a food processor fitted with the bottom blade, add the flour, sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt and pulse 3 to 4 times for 4 to 5 seconds each time to combine. Add the butter cubes and pulse 5 to 6 times for 4 to 5 seconds each time until the mixture resembles cornmeal. Add the mozzarella cheese and pulse again, 3 to 4 times for 4 to 5 seconds each time until well combined. Add the buttermilk and process until a dough ball forms.
  • Flour a work surface and turn the dough ball out onto it. Sprinkle lightly with flour and gently pat out and roll into a 10 by 15-inch rectangle. With a bench knife or pizza wheel, trim the edges to make even. Cut this in half lengthwise and again in half the short way. Cut the dough in 5 even cuts the short way to create a rectangle that is 2 squares deep on the short end and 5 squares along the long end. Cut these 5 by 3-inch squares into triangles; you should have 20 squares.
  • Add the cooled sausages to each fat end of the triangle. Roll up, tucking the thin end under and place on the prepared baking sheets 2 inches apart. Repeat with the remaining triangles and sausages.
  • Brush the tops with the beaten egg and place in the oven. Bake until golden brown, about 16 minutes. Serve immediately with Chipotle Agave Mustard.
  • In a small skillet over high heat, add the coriander, fennel and caraway seeds. Toast, stirring frequently, until fragrant and lightly browned, 3 to 4 minutes. Remove to a small plate to cool.
  • Once the spices have cooled completely, add to a mortar and grind with the pestle until powdery. Add the garlic, sage, salt, pepper and red chile flakes and grind to mix and combine. Add the spices to the ground pork.
  • Add the maple syrup to the ground pork and incorporate with your hands, combining well. Cover and refrigerate for 30 minutes.
  • Add all the ingredients into a bowl and stir to combine. Cover with plastic wrap and refrigerate until needed. Will keep for 1 week.

PIGS IN A BLANKET WITH SPICY HOT DIP



Pigs in a Blanket with Spicy Hot Dip image

Provided by Alex Guarnaschelli

Time 1h30m

Yield 55 pieces

Number Of Ingredients 9

2 pounds (about 55 pieces) mini hot dogs
2 large egg yolks
All-purpose flour, for rolling the pastry
One 17 1/2-ounce box frozen puff pastry, thawed
Spicy Hot Dip, recipe follows
4 tablespoons dry mustard powder
4 tablespoons Dijon mustard
2 tablespoons honey
1 to 2 tablespoons hot sauce, such as Tabasco

Steps:

  • Use a paring knife to cut 2 to 3 diagonal slashes in each of the hot dogs.
  • Whisk the egg yolks with a splash of cold water in a small bowl for the egg wash.
  • Sprinkle some flour on a flat surface. Roll out the puff pastry sheets one at a time and cut strips that are about three-quarters of the thickness of the hot dogs. Roll each hot dog in a single layer of pastry and use some egg wash to seal them shut. Place each wrapped piece seam-side down on a baking sheet, leaving some distance between each for even browning. Refrigerate for at least 30 minutes.
  • Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
  • Bake, rotating and switching the positions of the baking sheets halfway through, until the pastry is golden brown, 25 to 30 minutes. Serve with Spicy Hot Dip on the side.
  • Whisk the dry mustard with 1/2 cup warm water in a medium bowl until smooth. Whisk in the Dijon mustard, honey and hot sauce.

PIGS IN A BLANKET



Pigs in a Blanket image

These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard. -Linda Young, Longmont, Colorado

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



Pigs in Blankets image

Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

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.

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