I've been crazy busy lately and feeling a little overwhelmed, so I tasked my other half to do some guest blogging for me this week. I'm happy to say that Jason happily stepped up and stayed true to himself by making things that are quintessentially part of who he is... so first up in his guest blogging: pigs in a blanket.
In order to make 32 pigs in a blanket you will need a 14 oz pack of lil’ wieners and two packs of 13 oz (8ct.) crescent rolls. Yes, each pre-made.
Pre-heat the over to 350F and get out two non-stick 12”x18” baking sheets. No need for oiling the sheets, these should detach once cooler and swiped up with a spatula. Ok fine, spray it, just in case.
Pop open the packs and take out the dough. Unroll the dough from its tubular shape and separate the dough wedges. With a knife cut all of the triangular wedges in half keeping a triangular shape. You’ll be left with a pointy slit on one end and a wider on the backside.
Once finished cutting you can start rolling those pigs in their blankets. Take out one wiener and one wedge, place the lil wiener perpendicular to the wedge at the wide end and roll until the narrow edge is left on top. This should be pretty symmetrical, but be creative. You can’t mess it up. As you finish rolling each, line them up on the pans. They should be uniform with space between each other. They expand about 15% when baking.
Place the sheets into the oven for 12 minutes. At that point check them to see if they’re ready. The kitchen will smell like a pastry and buttery, and the wieners will become golden brown. You may have to leave them be for an extra 3 minutes after checking on them. Also be sure to the inner section against the actual wiener is crispy. Lilly and I had the issue of a doughy inner pasty. Once cooked take out and let cool for 3 minutes.
Remove from the pan and serve with your favorite condiments.