Best Spanish Pigs In A Blanket Recipes

PIGS IN A BLANKET

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.

SPANISH PIGS IN A BLANKET

Steps:

• 1. Preheat oven 350 degrees. Line a large baking sheet with parchment paper.
• 2. In a small saucepan mix the membrillo paste and whole grain mustard together. Cook until the membrillo is melted.
• 3. Roll out the two sheets of puff pastry and cut each sheet into 4 pieces. Spoon the membrillo mixture down the middle of each square. Top with shredded manchego cheese. Lay a hot dog on top.
• 4. Brush the sides of each square of dough and roll it around the hot dog and pinch the edges. Place seam side down on prepared baking sheet. Repeat until all hot dogs are rolled.
• 5. Cut 4 slits in the top of each hot dog. Brush entire outsides of hot dogs with egg wash. Bake in oven for 30 minutes until golden brown.

PIGS IN A BLANKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
• Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

PIGS IN A BLANKET

Steps:

• Preheat the oven to 375°. Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three equal skinny triangles.
• Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place the rolled sausage on a parchment-lined baking sheet, point-side down. Repeat with the remaining dough triangles and sausages.
• Whisk together the egg with 1 teaspoon water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the everything bagel seasoning, if desired. Bake at 375° until the dough is puffed and golden brown, 12 to 15 minutes.
• Make the dipping sauces (optional): For the Spicy Mayo Dipping Sauce, stir together the mayo and chile-garlic sauce in a small bowl until smooth. For the Maple-Dijon Dijon Dipping Sauce, stir together the mustard and syrup in a small bowl until smooth. For the Quick Ranch, stir together the sour cream, pickle juice, and chives in a small bowl until smooth.
• Serve the pigs in a blanket warm with Spicy Mayo, Maple Dijon, or Quick Ranch Dipping Sauces.

PIGS-IN-A-BLANKET WITH CHORIZO, MEMBRILLO, AND MANCHEGO

Steps:

• Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
• If using a 17-ounce package of puff pastry, roll each sheet to a 9x12-inch rectangle on a lightly floured work surface. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
• Spread the center of each piece of pastry with 1/2 teaspoon membrillo and top with 1/2 teaspoon manchego. Brush one narrow end of the pastry with egg wash, add a piece of sausage, and roll to enclose. Place on parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with additional manchego and pimentón. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.

PIGS IN A BLANKET

Steps:

• In a mixing bowl, dissolve yeast and 1 teaspoon sugar in milk and water. Let stand for 5 minutes.
• Add egg, oil or shortening, salt, remaining sugar, and enough flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic (8 to 10 minutes).
• Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Cut a 1/4" deep lengthwise slit in each hot dog. Cut cheese slices into strips and place inside hot dogs.
• Punch dough down and divide into 10 portions. Roll into a 5x2 1/2" rectangle and wrap around prepared hot dogs.
• Pinch seam and ends to seal. Place seam side down on greased baking sheet and let rise for 30 minutes.
• Bake at 350 for 15 to 18 minutes or until golden brown.