Pigs in Blankets - A Classic!

Stupid question....can anyone tell me how to use the refrigerated crescent roll dough to wrap the cute little cocktail franks? Does the dough need to be rolled out? And it's already "perforated", so how do I produce little uniform wrappings for my weiners?
What would Christmas Eve be without them?!

A blessing?

Right on lleechef! I was in the grocery yesterday and the woman behind me had 2 bags of cocktail weinies, 3 tins of crescent rolls and 2 dozen deviled eggs from the deli....all I did was roll my eyes! Come on...get creative, cook something!

Alright, I can definitely see your point, but I have family members DEMANDING these!
And just so you know, I am making a brie in puff pastry with a cranbeery-chili chutney filling, mini Lobster Thermidors, and a standing rib roast.
But for my guests with the somewhat less sophisticated palette, help me with the weiners!

When I did make the little buggers -- right around the time I was wearing knit, square-bottomed ties -- I found that the secret was the flaky buttermilk biscuits that you could peel apart in thin sheets -- like dumpling wrappers.

I must admit to gobbling these if they are offered. You just flatten the rolls a little bit, cut to the appropriate size triangles and roll, remembering to start at the flat end and roll towards the pointy end. Then cook following instructions for the rolls.

no need to be snobby about them. Simple things are often the best things. And what is better than hot dogs and puff pastry?

Another thing i do is slather the rolls with spicy mustard and throw some sauerkraut in them!

Actually, I am fixing those on Christmas Eve also. I like the idea of adding other junk inside the puff pastry like cheese, kraut and other stuff.

Real easy to do without spending mega time doing it. They may not be sophisticated but there are never any left.

I wonder if you can get the cocktail weiners with Tabasco?

Paul E. Smith
Knoxville, TN

I don't make them, but I sure do love them!! I also like sausage links wrapped up in pancakes!! YUM YUM YUM!!!

Paul, I also like to improvise on the basic pig-in-blanket. I like mini Texas Tommys in the dough wrap and mini chili dogs in dough.

I like Boars Head cocktail franks and Pillsbury Crescent Roll Dough, then a cup of mustard for dipping. I find that if I cut each unfurled triangle of dough in half, making two smaller triangles, that each of those halves is just about the right size to wrap a weenie and still leave enough of it peeking out both ends.

I like them so much that I decided to have jumbo pigs in blankets for lunch today, using a whole triangle wrapped around a full-size Nathan's frank. Not nearly as satisfying as a plate of the smaller ones...

Roadfood snobbery?

I like them too, and they can't be any worse than the grape jelly/chili sauce cocktail weenies my family loves!

Grape jelly/chili sauce weenies?????

quote:

Originally posted by Michael Stern

I like Boars Head cocktail franks and Pillsbury Crescent Roll Dough, then a cup of mustard for dipping. I find that if I cut each unfurled triangle of dough in half, making two smaller triangles, that each of those halves is just about the right size to wrap a weenie and still leave enough of it peeking out both ends.




I like them so much that I decided to have jumbo pigs in blankets for lunch today, using a whole triangle wrapped around a full-size Nathan's frank. Not nearly as satisfying as a plate of the smaller ones...

Was it coincidence that this thread started today and you made a variation of pig-in-a-blanket for your lunch today??

quote:

Originally posted by CheeseWit

Grape jelly/chili sauce weenies?????

Sounds weird but I have had it at meetings and functions. Really pretty good. The sweet taste somehow compliments the spices of the little bitty weiners.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

quote:

Originally posted by CheeseWit

Grape jelly/chili sauce weenies?????

Sounds weird but I have had it at meetings and functions. Really pretty good. The sweet taste somehow compliments the spices of the little bitty weiners.

Paul E. Smith
Knoxville, TN

Haven't had it, but I do like sweet and sour franks or meatballs. I make mine with ginger ale and chili sauce.

Just made the pigs in a blanket with crescent rolls. Some I added cheddar, some I added mushrooms and some I added onions. Some I added all three.

First time I ever made them. Something so simple yet so good. I had four of them with evening libation. I made 20. I dipped them in a bit of spicey mustard.

I am going to take Mamaw Smith some in the morning when I have a cup of Mello Joy and read the morning paper with her at 5:30AM.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by CheeseWit
Was it coincidence that this thread started today and you made a variation of pig-in-a-blanket for your lunch today??

I would say it was sheer coincidence, except as booboobirdie pointed out, these are such a holiday staple that I've had them on my mind a lot lately. I went to a party the other night where there were cocktail franks, but no blanket wrapping them, just toothpicks to pick them up: a small tragedy. It was in response to that culinary boner that I decided to make giant pigs in blankets for lunch.

A regular at our traditional Christmas Eve gathering with friends and family. One of our friends always brings them, but I don't know about the roll type, as she gets them already made, and just throws them in the oven. We always have several styles of mustard to dip them in.
Yummie

I thought "Pigs in a Blanket" were stuffed Cabbage Rolls?

Don

quote:

Originally posted by oldfrt

I thought "Pigs in a Blanket" were stuffed Cabbage Rolls?

Don

oldfrt, you have a point. I have seen the term "pigs in a blanket" also refer to pancakes wrapped around sausage links and a variation of the West Virginia pepperoni roll. While I personally think of little weenies wrapped in dough, it seems there are all kinds of pigs in a variety of blankets.

The Sundancer did them with a very simple way. I just bought the crescent rolls with the little bity hot dogs. I cut the rolls in half and wrapped those suckers and baked them.

Pretty tasty to me. I had them with mustard and my favorite Canadian. Really pretty good.

Paul E. Smith
knoxville, TN

Michael, REALLY STRUGGLING with posting a response here! I am part Polish so maybe I can get away with it. I gotta do it and no offense intended...

Re: "Pigs in a Blanket" What do they call Polish Prostitutes?

I feel better now!

Don

Nothing makes me happpier than seeing them at parties. I love tacky food! It's also fun to use pepperoni sticks for a little different twist.

My great-aunt used to make another version she called pigs in blankets. She would take medium sized potatoes and make a tunnel through them with an apple corer. The she would thread a sausage link through the hole and usually both ends stuck out about 1/2 inch. Then she'd bake them, turning once when half cooked, and all that fat from the sausage would flavor the potatoes. I haven't thought of them for years.

Hey Ruby. that sounds great! Will try them.

Don

quote:

Originally posted by oldfrt

Michael, REALLY STRUGGLING with posting a response here! I am part Polish so maybe I can get away with it. I gotta do it and no offense intended...

Re: "Pigs in a Blanket" What do they call Polish Prostitutes?

I feel better now!

Don

I'm sorry, but that was REALLY funny!

quote:

Originally posted by lleechef

quote:

Originally posted by oldfrt

Michael, REALLY STRUGGLING with posting a response here! I am part Polish so maybe I can get away with it. I gotta do it and no offense intended...

Re: "Pigs in a Blanket" What do they call Polish Prostitutes?

I feel better now!

Don

I'm sorry, but that was REALLY funny!

Yes, very, but I would not have touched it with a 10-foot Polish sausage.

Believe it or not, there is a recipe for "Mini Hot Dogs in Cheddar Buns with Homemade Ketchup" in the Jan. 2004 issue of Gourmet magazine. (No, I don't read it, I ran across the recipe on the web somewhere.) The buns are actually made of choux dough, like eclairs or cream puffs, but savory with cheese in them. I saved the recipe because they sounded kind of good, but I haven't tried it yet.

One thing I noticed is that "pigs in a blanket" have different regional translations. In Pittsburgh, pigs in a blanket was just another term for stuffed cabbage or halupki's. Here in Rhode Island the term is used for italian sausage stuffed in a small calzone usually with red sauce and onion and peppers, something that we used to call a "sauage roll" back in NY. Of course where I grew up on Long Island, they were mini kosher franks wrapped in dough and dipped in mustard!