Pigs in Other Blankets

Games on -some creative appetizers that will entice your guests to look beyond the classic Pigs in the Blanket for their game day treat.

PIGS IN OTHER BLANKETS
5 Twists on the Classic
Food Network Kitchen has created some new twists on a classic party snack pigs in blankets. Try their breakfast version with biscuit dough  and maple syrup, or make a Cajun-andouille rendition complete with spicy remoulade. Here the piggies have been dressed up in Italian, Mexican and French disguises. How fun is that!

1. Sausage-and-Biscuit Pigs in Blankets
Breakfast fare fits in amazingly well at game-day gatherings. Wrap your favorite breakfast sausage links in biscuit dough, and serve with maple syrup for dunking.

https://www.foodnetwork.com/recipes/food-network-kitchen/sausage-and-biscuit-pigs-in-blankets-3364294

2. Mexican Chorizo Pigs in Blankets
Spicy chorizo brings south-of-the-border flair to this classic finger food. Serve with velvety avocado crema and fresh pico de gallo for the perfect bite.

https://www.foodnetwork.com/recipes/food-network-kitchen/mexican-chorizo-pigs-in-blankets-3364261

3. Italian Sausage-and-Pepper Pigs in Blankets
Pigs in blankets get an Italian makeover. The combo of cheese, pesto and peppers stuffed into the sausages is a winner. Use hot sausage if you like a little spice.

https://www.foodnetwork.com/recipes/food-network-kitchen/italian-sausage-and-pepper-pigs-in-blankets-3364322
4. French Ham and Brie Pigs in the Blanket

Slices of ham and caramelized onions give these piggies a fun twist. Add creamy Brie, fresh thyme and a croissant-dough "blanket," and you have an easy crowd pleaser for your next 

get together.

https://www.foodnetwork.com/recipes/food-network-kitchen/french-ham-and-brie-pigs-in-blankets-3364009

5. Cajun Cornmeal-Andouille Pigs in Blankets
Give your pigs a Southern kick. Wrap made-from-scratch Cajun cornmeal dough around spicy andouille sausage, then dip in creamy remoulade for the perfect party snack.

https://www.foodnetwork.com/recipes/food-network-kitchen/cajun-cornmeal-andouille-pigs-in-blankets-3364238

Ever  Ready pick for the day... 
French Ham and Brie Pigs in the Blanket

Cook's Notes: Ever Ready put her spin on these appetizers with a few adaptations to the original recipe. These adaptations have been written into the directions. A real plus is making the recipe ahead, cover and refrigerate until baking when your guests arrive. Recipe serves 16. I used a new crescent roll product-Sweet Hawaiian. 

  Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 cup sweet onion, chopped small
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
• Freshly ground black pepper, few grinds
• 8 slices boiled deli ham, about 1/16 inch thick (about 9 ounces)
• 3 ounces Brie, rind removed, cut into small pieces
• One 8-ounce tube Sweet Hawaiian crescent roll dough
• Dijon mustard

Directions:

• Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, and a few grinds of pepper, and cook, stirring occasionally, until the onions are very soft and caramelized, about 10 minutes. Transfer the onions to a paper towel lined plate to cool completely.
• Preheat the oven to 375 degrees degrees. Line a baking sheet with parchment paper or a silicone pad. 
• Place a large sheet of wax paper on the counter, flour lightly. Cut each slice of ham into 3 strips about 2 inches by 5 inches. Cut the Brie into into 1 inch pieces, rind removed. On each strip of ham, place 1/4 teaspoon of the caramelized onions with 1 piece of Brie, and roll up tightly.
  
• Open the tube of dough, and separate it into 8 triangles at the perforations. Divide each triangle in half and spread Dijon mustard over each one.  
  
• Lay 1 ham roll centered on the tip end of a triangle, roll until you reach the flat end, tuck in edges. Place rolls seam-side down, on the prepared baking sheet. 
  
• Repeat with the remaining triangles and ham rolls.

• Brush each ham roll with an egg wash and sprinkle with sesame seeds.

• Bake until the dough is golden brown and cooked through, 20 minutes. Serve warm.