Pigs in a Blanket
This recipe is a staple at our church. It is one of the few times that stretch will show off his cooking skills. This and the easy burrito bake are the two recipes that he will make over and over. We hadn’t been dating but a few weeks and he wanted to cook for me and we had pig in a blanket and easy burrito bake. I have to give it to him. He knows his wheel house and that is where he stays. This post includes two recipes. One Stretch calls, Smokey Joes and the other he calls Pig Dawgs. He loves to add a little slice of jalapeno on the top of the pig dawgs. Don’t ask me. I don’t know why. I love him, he is my husband, but I can not explain the man.
2 cans of crescent rolls, uncooked
1 pkg sliced pepper jack cheese
1 pkg little smokey cocktail wieners
Unroll the croissant rolls and cut each triangle in half. Cut each slice of cheese into thirds. Place a piece of cheese and a little smokey into the middle of each 1/2 triangle. wrap the croissant around the smokey tucking the edge underneath. place them on a grease cookie sheet and cook at 350 for about 25 min, until the croissant is cooked through and has a slight crust.
1 large yellow onion , thinly sliced
1 (9-by-9-inch) piece frozen all-butter puff pastry dough , thawed but still very cold
4 (5-inch) pork hot dogs or beef hot dogs, cut into 1 1/2-inch pieces
Melt some butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes; stir in salt and pepper. Cool, then finely chop and set aside.
Cut pastry into 24 triangles. Spoon about 2 teaspoons onion onto each puff pastry triangle, then top with a piece of hot dog. Roll up, tucking the edge under and sprinkle with cheese. Bake until puffed and golden brown, about 25 minutes. Transfer to a platter and serve with mustard.
Stretch an I Cooked breakfast for our Sunday School Class last Sunday with two batches of smokey joes; one plain and one with pepper jack cheese. We are everyone’s best friends now.