Pigs in a Blanket...
The original conception of this classic appetizer was nothing like what we eat today. Pigs in a blanket was originally pork and rice inside cooked leaves of cabbage. It was German fare, which the British altered using sausage, bacon and dough.
Today, in the US, the appetizer is a simple one. We use coctail franks (miniature hotdogs) and crescent rolls). Normally I’d make the crescent dough from scratch, but I’ve found that the Pillsbury canned dough is just as tasty (this is one of the rare occasions I’m willing to go with canned food when throwing a tedious party).
You’ll find the simple recipe on the back of the can - you slice the dough and roll it around the franks. Then you bake them until golden brown.
You can use Little Smokies - which is more of a sausage, but you may get some odd looks since we’re used to the taste of a beef frank. I’ve found Nathan’s coctail franks to be the tastiest.
If you are up to making your own crescent roll dough, you’ll find the ingredients to be common ones - yeast, water, sugar, salt, eggs, shortening, flour and butter. You’ll find a highly rated recipe at AllRecipes.com.
Posted
Sunday, January 7th, 2007 at 4:47 pm EST
Read more in Recipes
