Ingredients with Measurements:
- 1 package of mini hot dogs (about 40 pieces)
- 1 package of bacon (16-20 slices)
- 1 can of refrigerated crescent roll dough
- 1 tablespoon of honey
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Toothpicks
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the bacon slices in half and wrap each mini hot dog with a half slice of bacon. Secure the bacon with a toothpick.
3. On a lightly floured surface, roll out the crescent roll dough and cut it into thin strips.
4. Wrap each bacon-wrapped hot dog with a strip of crescent roll dough, leaving the ends of the hot dog exposed.
5. Place the wrapped hot dogs on a baking sheet lined with parchment paper.
6. In a small bowl, mix together the honey and Dijon mustard. Brush the mixture over the top of each wrapped hot dog.
7. Sprinkle salt and pepper over the top of each wrapped hot dog.
8. Bake for 15-20 minutes, or until the crescent roll dough is golden brown and the bacon is crispy.
9. Remove the toothpicks before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
About 40 pieces
Nutritional information:
Calories per serving: 80
Total fat: 5g
Saturated fat: 2g
Cholesterol: 15mg
Sodium: 220mg
Total carbohydrates: 5g
Dietary fiber: 0g
Sugars: 2g
Protein: 3g
Substitutions for ingredients:
- Use turkey bacon instead of regular bacon for a healthier option.
- Use honey mustard instead of Dijon mustard for a sweeter flavor.
Variations:
- Add a sprinkle of shredded cheddar cheese on top of each wrapped hot dog before baking.
- Use mini sausages instead of hot dogs for a different flavor.
- Add a dash of cayenne pepper to the honey mustard mixture for a spicy kick.
Tips and tricks:
- Make sure to wrap the bacon tightly around the hot dog to prevent it from unraveling during baking.
- Use a sharp knife to cut the crescent roll dough into thin strips.
- Serve with ketchup and mustard for dipping.
Storage instructions:
Store any leftover bacon-wrapped pigs in blankets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bacon-wrapped pigs in blankets in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the bacon-wrapped pigs in blankets on a platter and garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
Serve with a cold beer or a glass of sparkling cider.
Suggested side dishes:
- French fries
- Potato salad
- Coleslaw
Troubleshooting advice:
- If the crescent roll dough is not sticking to the hot dog, brush a little bit of water on the hot dog before wrapping it with the dough.
- If the bacon is not crispy enough, broil the bacon-wrapped pigs in blankets for 1-2 minutes at the end of the baking time.
Food safety advice:
Make sure to cook the bacon-wrapped pigs in blankets to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Pigs in blankets are a popular appetizer in the United States and the United Kingdom. The origin of the dish is unclear, but it is believed to have originated in the United States in the 1950s.
Flavor profiles:
Savory, salty, sweet.
Serving suggestions:
Serve the bacon-wrapped pigs in blankets as an appetizer at a party or as a snack for game day.
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