There seem to be many pathways to Pigs In A Blanket – a variety of cultures can lay claim to a meat wrapped in a dough or even another meat, e.g. bacon. For this week it’s the classic cocktail franks wrapped in crescent roll dough. For a little variety we’ll make a couple of dipping sauces to spice things up. The recipe is adapted from Joy of Cooking.
Hardware
- Preheated oven at 375
Software
- 8 oz can refrigerated crescent roll dough
- Dijon mustard
- 16 cocktail franks
- 1 large egg
- 1 tbsp milk
Preparation
Carefully unroll the crescent roll dough and separate into 4 equal rectangles. Be sure to gently press the perforated seams together. Cut each rectangle into 4 – 3″ long strips. Brush each strip lightly with the Dijon mustard.
Lay a single cocktail frank at one end of a stip and roll the dough around it. Push the end of the strip down to seal the dough. Place seam side down on a baking sheet about 2″ apart.
Whisk together the egg and milk and brush on the dough. Bake until puffy golden brown – about 15 minutes.
Dips
Honey Mustard – 5 tbsp honey, 1/4 cup Dijon mustard, 1/4 tsp hot sauce, ground red pepper to taste. Stir it all together in a small bowl. Will keep covered in the refrigerator for 1 month. Adapted from Joy of Cooking.
Sweet Thai Chile Dipping Sauce – 5 tbsp sugar, 1/4 cup rice vinegar, 2 tbsp water, 1 Thai bird or serrano chile thinly sliced, 1/4 cup seeded and finely chopped red bell pepper. 1/2 tsp corn starch dissolved in 1 tbsp water. Combine sugar, vinegar and water in a small sauce pan over medium heat, stirring until sugar dissolves. Add the chile and bell pepper and simmer 2 minutes. Stir the cornstarch mixture and add it to the sauce and cook until thickened - 2 minutes or so. Let cool before serving. Will keep covered in the refrigerator for up to 4 days. From Get Saucy.
