tailgating: pigs in a blanket
September 17th, 2011 § 2 Comments
Trying to figure out what easy little snack to serve at your tailgate today?
Serve up a personal favorite of mine and James: pigs in a blanket!
For the record, my version of pigs in a blanket are sausage links wrapped in pancakes. This probably stemmed from memories at the Brite Spot restaurant with Grandma Arguijo. But these are still delicious nonetheless. And so stinking easy to have ready in just a few minutes for hungry game watchers.
And if you want to get a bit creative with sauces, serve up this spicy ketchup and Dijon mustard dip. The recipe is as exact as I could make it, but the truth is I just kept mixing and adding ingredients until the sauces were right where I wanted them. So don’t be afraid to go a little crazy when you’re mixing these up.
Enjoy! And Roll Tide!!
Pigs in a Blanket
Serves 4 to 6
1 (14-ounce) package cocktail smokies
2 (8-ounce) packages crescent roll dough
1/4 cup ketchup
1-2 dashes Worcestershire sauce
3-4 dashes hot sauce
1/4 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/4 cup Dijon mustard
1/8 cup mayonnaise
Freshly ground salt and pepper to taste
Preheat oven according to package directions of crescent roll dough.
Pull small strips of dough from package and wrap each cocktail smokie. Place on baking tray. Cook in oven according to package directions on crescent roll dough.
While pigs are baking, combine ketchup, Worcestershire, hot sauce, lemon juice, cayenne pepper, and salt to taste in a small bowl. Then combine mustard, mayonnaise, and pepper to taste in another small bowl.
Remove pigs from oven when cooked, and let cool 5 minutes. Serve with sauces to dip.
These look so good! I love how cute pigs in a blanket are!
This is undoubtedly my favorite food blog!! Now I’m all hungry!