Recipe for smokies in a blanket?!
Answers: I'm thinking of a variation on the pigs in a blanket theme. We love smoked sausage, kielbasa...so I thought smokies wrapped in refrigerated biscuit and baked. What can I add to make them tastier? Easy, please.
Mini Beef Smokies "pigs" in a Blanket
40 beef Little Smokies sausage
10 biscuits (butter flavor dough)
nonstick cooking spray
Preheat oven to 400 degrees F.
Take buscuits and cut them into three pieces in a lengthwise manner, with the middle piece bieng bigger than the sides. Then cut the middles in half width wise.
Flatten out each buscuit piece into a rectangle, and roll up a lil smokie in each one. Make sure you roll them good and tight, or they could unroll in the oven while cooking.
Lightly spray a nonstick baking sheet with a little bit of the nonstick spray.
Place the lil "pigs" onto the sheet in rows about an inch or so apart.
Bake for about 15 minutes, or until golden brown.
Mini Beef Smokies "pigs" in a Blanket
INGREDIENTS
8 frankfurters
8 slices American processed cheese
1 (10 ounce) package refrigerated biscuit dough
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.
Pigs in a Blanket Recipe
Container: large baking sheet, skillet
Servings: 12
Serving Description: 3 per person
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/3 cup onion - chopped fine
- 1 package Little Smokies - cheddar cheese flavor
- 4 tablespoons barbecue sauce - your favorite variety
- 2 tablespoons cherry jelly
- 2 packages refrigerated crescent rolls
- 36 slices cheddar cheese - sharp, thin sliced about 1/2 inch long
Directions
In a medium skillet, heat the butter and oil on medium heat.
Add the chopped onion and sauté for 5 minutes.
Add the mini hot dogs or smokies.
Stir to combine and heat through.
Add the barbeque sauce and cherry jelly.
Stir occasionally until the jelly is blended and heated through.
Unroll the crescent rolls and lay them out onto a cutting board. Cut down the center of each triangle to form two triangles.
Starting at the wide end of each crescent, place a small slice of cheese, one smokie and a teaspoon of sauce.
Roll the mini hot dog or smokie up to the point of the crescent.
Place on a cookie sheet that has been sprayed with a non stick cooking spray.
Bake in a 375°F oven for appoximately 10 minutes or until the crescent is puffed and nicely browned.
Serve warm.
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I love the minis too but if you use the large sausage, try wrapping bacon around them. and it will hold them better in the dough too. Make the buiscut dough kind of thin too.
Preheat oven to 400 degrees F.
Take buscuits and cut them into three pieces in a lengthwise manner, with the middle piece bieng bigger than the sides. Then cut the middles in half width wise.
Flatten out each buscuit piece into a rectangle, and roll up a lil smokie in each one. Make sure you roll them good and tight, or they could unroll in the oven while cooking.
Lightly spray a nonstick baking sheet with a little bit of the nonstick spray.
Place the lil "pigs" onto the sheet in rows about an inch or so apart.
Bake for about 15 minutes, or until golden brown.
Try putting a quarter slice of cheese inside, any kind will do. Make a mustard dip for them, spicy mustard and honey..etc.
You could also put a little crushed pineapple inside for a different taste.
a very good recipe my friend makes for every party (and they are gone FAST!)
wrap smokies or 1/3 hot dog pieces in half a piece of bacon- secure with toothpick
arrange on cookie sheet (lay foil on the cookie sheet-believe me will save you cleanup time!) and top each one with a scoop of brown sugar- you kind of have to make a mound with your fingers cuz it doesn't stick well to the bacon without a little help!
then bake in oven at like 375 till the bacon starts to get crispy
otherwise spread some Dijon mustard on the croissant dough before you roll them up and bake