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Wednesday, October 26, 2016

Mummy Style Pigs in a Blanket

Inspiration:  A great Halloween project for kids to make - and delicious to eat!

I was recently looking for some fun Halloween cooking projects for kids and I happened to spot these little guys on Pinterest.  What a great lunch or dinner treat if you are hosting a halloween party or for a quick bite just before the kids head out to trick or treat.  The best thing about them is that they are delicious - who does not like Pigs in a Blanket - oh and by the way, the Pillsbury Crescent Roll dough is Vegan!  

To elevate the idea a little, I tried to make them with puff pastry and my own flaky pie dough but it really did not work.  The dough did not stick to the sausage, tore apart and was really difficult to work with.  I had to concede and use the packaged Pillsbury Crescent roll dough and it worked perfectly.  It's the right texture to cut and wrap around the sausages and it has a wonderful mild sweetness to it that really goes well with the smoky sausage.  It's no wonder pigs in a blanket are always such a huge hit as an appetizer.  Remember, when you are going to work with kids, it must be easy or they will lose interest very quickly.  

I added a little cheese and some bacon ( inspired by my mom's favourite hors d'oeuvre of bacon wrapped mini sausages) and they were literally eaten up within minutes.  I have not had Pillsbury Crescent Dough since I was a kid and this was such a wonderful throwback!  You'll have fun making them and they truly are soooo good!  

For a grown-up party, I would do the same but maybe use a different sausage variety.  Just make sure you sausage is fully cooked and cooled before wrapping it in dough.  There is such a wide variety of delicious sausages out there now that you can create some inspired appetizers with some cool different dipping sauces.  I hope you enjoy!

Mummy Treats:  Makes 12 mummies

  • 1 package of Pillsbury large crescents (says - makes 4 - on the package)
  • 6 hot dog sausages of your choice, cut in half crosswise
  • 3 slices of white or orange cheese (your choice), each piece cut in 4 strips
  • 4 slices of pre cooked bacon, cut in thirds (optional)
  • mustard, ketchup or mayonnaise for the eyes
Preheat your oven to 375°F (190°C) with the racks placed in the middle of the oven.

Open the Pillsbury Crescent Dough package and unroll it.  You will have 2 large square pieces that have a perforated diagonal line through the middle.  Press the diagonal line together to eliminate it - you want to be left with 2 large rectangles of dough.  

Cut each rectangle into 3 strips and then each strip in half.  You will end up with 12 squares.  

Flatten out each square with your hands and cut strips on either side of the dough, leaving a 1 inch band untouched in the centre.  Remove the two top and bottom strips on the sides of the centre band.  This piece will be folded over the head and foot.

Place the bacon and cheese strips onto the centre strip and then lay the 1/2 sausage on top.  Bring the top and bottom flaps up and over the sausage.

Begin to cross each flap over to the opposite side, leaving an opening for the eyes.  The dough is easy to work with and stays easily in the position you would like it.  Continue until all the flaps are crossed.  Place on a parchment lined baking sheet.

Bake for about 12 -15 minutes or until the dough is golden brown.  Allow to cool slightly and place mustard, ketchup or mayonnaise dots as eyes on the exposed sausage (use a squeeze bottle with fine tip for this or a disposable piping bag).  Serve warm with your choice of ketchup, mustard or preferred dipping sauce.  Enjoy!

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