Best 4 Pepper Jelly Hogs In A Blanket Recipes

PEPPER JELLY HOGS IN A BLANKET

Steps:

• Preheat oven to 375°. Coat 24 mini muffin cups with cooking spray. , Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Cut dough lengthwise into ¾-in. strips. Wrap a strip of dough around a sausage slice, gently stretching dough as you roll. Place cut side up in a muffin cup; repeat with remaining dough and sausage. Spoon pepper jelly over each slice. , Bake until golden brown, 12-15 minutes. Let stand 5 minutes before removing to a serving plate. Serve warm with mustard.

EVERYTHING-SPICED PIGS-IN-A-BLANKET WITH CHERRY PEPPER RELISH AND HORSERADISH HONEY MUSTARD

Steps:

• For the relish: Add the cherry peppers, garlic, honey, cider vinegar, olive oil and salt to the bowl of a food processor. Pulse to combine. (Makes 2 cups.)
• For the mustard: Add the whole-grain mustard, yellow mustard, honey and horseradish to a small bowl. Stir to combine. (Makes 2 cups.)
• For the everything spice: Add the poppy seeds, sesame seeds, dried garlic, dried onion, salt and pepper to a small bowl. Stir to combine. (Makes 1 cup.)
• For the pigs-in-a-blanket: Preheat the oven to 400 degrees F.
• Cut each piece of puff pastry in half, and roll each half around a sausage link, using a bit of egg wash to adhere. Place the piggies seam-side down, brush with egg wash, and sprinkle each with 1 teaspoon of the everything spice. Transfer to a parchment-lined baking sheet and bake until golden and puffy, 15 to 20 minutes.
• Serve the pigs-in-a-blanket with the cherry pepper relish and horseradish honey mustard.

PIGS IN A BLANKET

Steps:

• Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.)
• Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight.
• Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they're lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature.
• Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches.
• Heat oven to 350 degrees. Line a baking sheet with foil.
• Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet.
• Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.

PIGS IN A BLANKET

Steps:

• 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.