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In this video, Betty demonstrates how to make Party Pigs in a Blanket. These are wonderful for an appetizer, a party, or ...
just a snack anytime!
Tags:Party Pigs-in-a-Blanket Recipe,appetizers,bettyskitchen,cooking tips,party food,party snacks,pigs in a blanket,Pigs in a blanket recipe
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Party Pigs in a Blanket Recipe
Hi, I'm Betty. Welcome to Betty’s Kitchen. Today we’re making Party Pigs in a Blanket and you know I’ve been doing a few things for sports parties or whatever kind of parties that you might be having this time of the year. I think you’ll really enjoy this. Probably all of you know about them or maybe you don’t. I had made them, maybe you do. Maybe it will remind me to make your own version.
But this is what we have. I want to use most of three cans of Vienna sausage. These are five ounces each and you have seven in a can, so I’ve already into that three cans here. So I won’t have to interrupt the procedure while I'm opening the cans. Another, we’re going to need is a Crescent roll and now this is an entire container that I have opened up because I remember I just struggle with those but you see that I’ve already gotten the roll out. It comes in segments and typically what you do is you separate your triangles, and then you just roll it up like this for a nice Crescent roll. But we’re not going to do that quite. Let me move on and tell you what else I’ve got and then I come back and show you how I'm going to assemble this.
The third ingredient and it’s not actually going inside although it can is my favorite Herlocher's mustard. It’s going to be dipping mustard that we’ll use with our pigs in a blanket. So we’re going to make this in a style where we roll up the Vienna sausage and we’re going to have to repair several of these because we don’t want that much though for each one of the pigs that we will cut it with some kitchen shears and then place the Vienna sausage in, of what we’ve cut which is the triangular form. Roll that use a toothpick and then put it on a pan that is not grease and will be baking that in the oven.
When it comes out of the oven then that’s when your mustard comes into play. Use it as nice dipping mustard and a taste. All right, let’s take one of these. This just comes apart really easily. They have just come out of the refrigerator. You want to keep them cold if you let them get room temperature there. Then you want to stick to your counter or whatever. By the way, I did wash the counter completely, so I can use it instead of having to put this on a tray or something.
You’ll cut this into thin pieces, so just kind of plan it out like maybe there and then there. You’re going to want tips, a sharp point at one end and then a wide space at another end but they’re not going to be the same shape around. Just somewhere rather where you can have triangular form that has a larger base that you can put the Vienna sausage at that base and then you’ll be rolling toward the tip. So let’s take this one and I'll show you how we do it which is put this in right here and just hang on to the Crescent roll and keep rolling and it’s a very tiny amount that it has to roll because it’s a tiny Vienna sausage.
Take a toothpick and secure it and then put it on your pan that you're starting. You’ll see that quite a bit of the Vienna sausage shows on that one, this one. If I did them all in the same direction they would look like that and that thing that looks pretty good. So I keep on doing this and I will have 24 here because that’s the maximum I can get with the eight sections of dough. When I cut them into three sections, I'll have 24 pieces of dough.
Now over here, we have seven and a can times two, we have 21. So actually I'll be having 21. I won’t really use the whole 24 unless I open another can which I might do. Let’s say I have it works out and I’ll go ahead and get this ready to go in the oven. I'll let you see them before they go in the oven and I'm going to let you see them when they’re done, and when we serve them. My party pigs in blanket are ready to go in an oven and I’ve got the oven set to 375 degrees and I should bake for 10 minutes or so. If they get brown before that then I'll take them out and you can see what they look like.
I ended up opening another can of the Vienna sausage, so I have a few leftover but they will not go to waste as my little dog loves Vienna sausage. Not that I would make them myself but I don’t want to deprive him. He expects to have a one or two. Anyway, I would like to say that all of these Vienna sausages, well one can of Vienna sausages for us about 40 cents if you buy the generic variety. And usually it’s on sale, it maybe in a 30’s, so when you count all of that together and one roll of crescent rolls is a very inexpensive party treat. You can use any kind of mustard that you would like to with it but I just prefer this sweet dipping mustard and my favorite brand is the Herlocher's if you want to use that.
I would like to say, you can use cocktail winners here instead of the Vienna sausage. Also if you don’t have that you could use regular hotdogs. Just cut them in chunks that would look something like this and that would be fun. So it’s really versatile, easy and it’s going to be quick and I think you’ll like the looks of them when you see them.
My party pigs in a blanket are done. They have cooked for 10 minutes and you can see that they have browned off and all of that dough around them is done nicely and of course they were already done as far as the Vienna sausage is concerned. It just needed to be heated through.
Now you can serve this warm or let them cool down and there's still great cold. I think it if I will bring in the matter of the refrigerator I would want to mock the way they’re going to put them in the oven for a little bit. So the heat would be at least room temperature. I don’t think they would be really good cold. But you can see that they’re going to be pretty easy to serve but in getting them out you might want to go under them like that to get all of that out without sticking and then just have the plate ready to serve them on too and make it this on a plate and then I'll show you what our platter serving looks like?
So if I'm a guest, I would just come through here and take my paper plate and our plastic plate, whatever. Put a few on here and then you could just use the toothpick to dip this down into your mustard or actually I had a spoon in there. I was kind of put some mustard on the plate how ever you want to do it? It depends on if you like everybody dipping in the same thing or each person gets an individual serving and you can keep that toothpick or just spoons with that and just take a bite. It’s great.