Sometimes I am reminded just how much I am a down-home midwestern girl at heart. Like when I admit that I love Cream Chipped Beef for lunch. Or, when I make Spaghetti Pie for dinner like I did last night. Or, when I come clean and admit that Pigs in a Blanket are not only the easiest and the most processed hors d’oeuvre in my repertoire… but also my favorite.
Foodies, you may turn your noses up. Fresh food lovers, go ahead and scoff. Vegetarians, turn away!
For everyone else, buy yourself some cocktail wieners and cozy them up in some Pillsbury crescent dough. To turn it a little high brow or create a fun juxtaposition, serve alongside some fancy mustards or sauces.
Piggies in Blankets
1 package cocktail wieners
1 package Pillsbury crescent dough (they actually make a new dough roll now that has no creases. I used this and cut them my own size – it was great.
Milk for brushing on top.
Preheat oven to 350 degrees. Cut the crescent dough into triangles about 1 1/2 inches long at base and 2 inches tall. Lay the sausage on the wide end and roll up. Put them on a baking sheet. Lightly brush the dough with milk. Bake for 9-10 minutes or until dough is lightly browned. Serve with spicy mustard or other sauces of your choice.
December 18th, 2008 at 1:42 pm
I’m completely with you on this one. I’ve made these with DuFour puff pastry and all beef kosher cocktail weiners, to try and make myself feel a bit better about it. : ) Along the lines of high brow-ing them up, I like to brush them with egg white and sprinkle on poppy and/or sesame seeds. Crowd pleaser, for sure.
December 18th, 2008 at 5:20 pm
Love it! Couldn’t agree more; this takes me right back to my childhood.
December 18th, 2008 at 5:57 pm
i used to love stouffers cream chipped beef over pepperidge farm white bread. my mom popped the little bag of goodness into boiling water, while toasting a few slices of bread. yummy, salty and delicious. your recipe sounds a touch better. i will try it.
December 18th, 2008 at 9:47 pm
I had these recently at a party, for the first time in maybe 20 years. I’d forgotten how much I love them, and I’d actually planned to make some for Christmas Eve. Now, no doubt about it — they’re on the menu!
December 19th, 2008 at 2:25 am
These guys will always hold a special place in my heart too :) I love them…
December 19th, 2008 at 5:35 pm
I’ve always wanted to serve these as hors d’oeuvres and now I think I will. They’re my fave too.
December 21st, 2008 at 8:12 pm
These are such a Christmas food to me–my grandma ALWAYS had them at Christmas and it was the only time my mom would let me eat them. Thanks for the sweet memory and cute pic!
December 23rd, 2008 at 10:19 am
These are so classic, nothing reminds me more of a stay-at-home snowy day with mom home! Thanks for the reminder.
January 3rd, 2009 at 7:32 pm
Love em! I could eat my weight in these.
February 23rd, 2010 at 12:32 pm
[...] In my book, as far as hors d’oeuvres are concerned, you can’t beat cocktail meatballs, pigs in a blanket and deviled [...]
April 5th, 2010 at 11:14 am
[...] In my book, as far as hors d’oeuvres are concerned, you can’t beat cocktail meatballs, pigs in a blanket and deviled [...]