Best Farm In A Blanket Recipes

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PIGS IN BLANKETS WITH HARISSA KETCHUP AND HONEY MUSTARD



Pigs in Blankets with Harissa Ketchup and Honey Mustard image

Provided by Molly Yeh

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 10

1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
4 chicken sausages, patted dry
1 large egg, beaten
Everything bagel topping, for sprinkling
Harissa Ketchup, recipe follows, for serving
Honey Mustard, recipe follows, for serving
1 cup ketchup
2 tablespoons harissa
1 cup Dijon mustard
3 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
  • On a work surface, roll out the puff pastry sheet to a 10-by-16-inch rectangle. Cut in half lengthwise then cut each piece crosswise into four 5-by-4-inch rectangles. Roll each rectangle tightly around a chicken sausage then slice into 4 equal pieces. Arrange on the baking sheets 1 inch apart. Brush with the egg wash and sprinkle generously with the bagel topping. Bake until golden brown, about 15 minutes. Let cool slightly and serve with the harissa ketchup and honey mustard.
  • Stir together the ketchup and harissa in a small bowl.
  • Stir together the mustard and honey in a small bowl.

BROCCOLINI IN BLANKETS



Broccolini in Blankets image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

8-ounce bunch broccolini, stems trimmed, rinsed and pat dried
2 tablespoons olive oil
Big pinch of kosher salt
Couple turns of black pepper
1 (8-count) can of crescent rolls, such as Pillsbury
4 slices Muenster cheese, halved
2 tablespoons yellow mustard
1 large egg
Poppy seeds, for garnish
Flaky salt, for garnish
Ranch dressing, for dipping

Steps:

  • Set an oven rack in the middle position. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  • In a medium mixing bowl, drizzle 2 tablespoons of olive oil over broccolini and sprinkle with salt and black pepper. Toss to coat. Arrange the broccolini in a single layer on the prepared sheet tray. Bake in the oven for 10 to 15 minutes until tender and lightly browned. Remove from the oven and set aside to cool completely.
  • Lay crescent rolls on the counter and divide into the precut triangles. Lay a half slice of cheese on the wide part of the dough, squirt or spread about 1/2 teaspoon of mustard, then roll each dough around a broccolini stem to just below the floret. It's ok if the cheese peeks out a little, it will just be crunchy cheese bits.
  • Place the rolls on the prepared baking sheet, evenly spaced apart. Beat the egg with a little bit of water, then brush on each roll. Sprinkle with poppy seeds and flaky salt. Bake for 20 minutes or until the crescent is golden brown and puffed and the broccolini edges are browned. Eat immediately or you can keep them in the fridge for a snack. Serve with ranch dressing, for dipping.

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