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Spicy Pigs in a Blanket
Created by: Howcan Team
Ingredients
- 1 package (8 ounces) refrigerated crescent roll dough
- 1 package (12 ounces) spicy sausage links
- 1/4 cup Dijon mustard
Instructions
- Preheat the oven to 375°F (190°C).
- Unroll the crescent roll dough and separate it into triangles.
- Spread a thin layer of Dijon mustard on each triangle of dough.
- Cut the spicy sausage links in half lengthwise, then cut each half into 3 pieces.
- Place a piece of spicy sausage at the wide end of each dough triangle.
- Roll the dough around the sausage, starting at the wide end and rolling towards the point.
- Place the wrapped sausages on a baking sheet lined with parchment paper, with the pointed end underneath to prevent unraveling.
- Bake for 12-15 minutes, or until the dough is golden brown and the sausage is cooked through.
- Remove from the oven and let cool for a few minutes before serving.
- Serve with additional Dijon mustard for dipping, if desired.
Pigs in a Blanket with a spicy sausage filling have a rich history dating back to the 1950s. This beloved appetizer is a staple at parties and gatherings, known for its irresistible combination of flaky pastry and savory sausage. The dish has evolved over the years, with chefs and home cooks adding their own unique twists to the classic recipe. In recent years, the trend of using spicy sausage as the filling has gained popularity, adding a fiery kick to the traditional dish. This variation is particularly popular in regions known for their love of bold flavors, such as the southern United States and parts of Europe. One famous alternative method for making this dish is to use chorizo sausage, which infuses the Pigs in a Blanket with a smoky, spicy flavor that is sure to impress. When it comes to getting the recipe just right, using high-quality, flaky pastry and flavorful, spicy sausage is key. Today, some of the best versions of this dish can be found in trendy gastropubs and upscale restaurants that specialize in elevated comfort food.
30 min
24
120 calories
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