Pigs in a Blanket with Honey-Mustard Sauce Recipe

Pigs in a Blanket with Honey-Mustard Sauce Recipe
Staff Writer
Pigs in a Blanket with Honey-Mustard  Sauce Recipe

Red Rock Press

Pigs in a Blanket with Honey-Mustard Sauce Recipe

No matter the time, place or occasion, when pigs in a blanket find a place on the buffet table or on a passed tray, you can bet that they will be gone in a flash Even people who profess to not like them will be caught taking a surreptitious bite or two. An all-time American cocktail party favorite, they would make the perfect snack for a book club. Although they are easy to make using prepared roll dough, if you want to spend some extra time in the kitchen, by all means make your own pie pastry to wrap the little dogs in." — From A Reader's Cookbook by Judith Choate (Red Rock Press). Judith Choate is a three-time James Beard Cookbook Award winner.

8
Servings
17
Calories Per Serving
Deliver Ingredients

Ingredients

For the honey-mustard

  • 1  Cup  German-style mustard
  • 1  Teaspoon  teaspoon hot sauce
  • 1/2  Teaspoon  honey

For the Pigs in a Blanket

  • 8-ounce cans refrigerated crescent roll dough
  • large egg
  • heavy cream
  • 32  cocktail franks

Directions

For the honey-mustard

Combine the mustard, honey, and hot sauce in a small bowl, whisking to combine well. Use as directed or as a dipping sauce for grilled or fried chicken or pork. Store covered, and refrigerate for up to 1 month.

For the Pigs in a Blanket

Preheat the oven to 375ºF.

Line two baking sheets with parchment paper or,alternately, use nonstick baking sheets.

Place about one-fourth of the Honey-Mustard Sauce into a bowl. Set aside.

Separate the dough from each can of rolls into four equal rectangles; then cut each rectangle into four 3-inch long strips.

Working with one piece at a time and using a pastry brush, lightly coat each dough strip with Honey-Mustard Sauce. Place a cocktail frank in the center of each piece and carefully roll the dough up and over the frank, leaving each end uncovered. Lightly push the ends of the dough together to seal it around the frank.

As finished, place each pig in a blanket, seam-side down, on the prepared baking sheets, leaving about 2 inches between each one.Combine the egg and cream in a shallow bowl, whisking to combine. Using a clean pastry brush, lightly coat the top of each piece of pastry with the egg wash.


Place in the preheated oven and bake for about 12 minutes or until the pastry is slightly puffed and golden brown.
Remove from the oven and serve warm with the remaining Honey-Mustard Sauce as a dip. These may be reheated quickly in a microwave or served at room temperature; however, they are best when warm.

 

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Calcium, Ca
16mg
2%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
12mg
4%
Phosphorus, P
27mg
4%
Selenium, Se
8µg
15%
Sodium, Na
295mg
20%
Water
21g
1%

Pigs in a Blanket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Pigs in a Blanket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Pigs in a Blanket Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.