- 3 packages crescent rolls
- 2 packages mini-hot dogs, fully cooked
Pigs in a Blanket
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Pork, Family Favorites
Active Time: 10 minutes
Start to Finish: 25 minutes
You can hardly call this a recipe but there are some important techniques to share.
Preheat the oven to 350°. Open the crescent rolls, pull apart the two halves, and unroll the dough. You will have two rectangles that have been partially cut so that they can be separated into triangles. Grab one rectangle and set down on a lightly floured cutting board. With your fingers, push the dough together to eliminate the separation between the two triangles. Turn the rectangle over and do the same on the bottom side.
Cut the rectangle vertically into 5 long strips and then cut those strips in half horizontally. See the second picture for a visual. Each one of the little pieces will wrap one mini hot dog. Wrap all of the hot dogs and arrange them on a baking sheet or jelly roll pan with 2 inches between each.
Bake at 350° until the crescent rolls are golden brown, about 15 minutes. Serve hot with ketchup and mustard. Your guests will gobble them up.
If you are feeling crazy, you can cut the strips a little larger and completely wrap each hot dog for more of a mini-corn dog look.
You can make these with pork, beef or chicken mini-hot dogs, whatever you can find at the store. Our personal favorite is pork (i.e., regular hot dog flavors).
You can prepare the wrapped hot dogs earlier in the day, cover with plastic wrap and store in the fridge. Then just pop them in the oven whenever you are ready to cook them.
There is just never the same amount of pieces of dough as hot dogs. You will always have left over of one of them.