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Friday, December 5, 2014

Pretzel Pig in a Blanket {Football Friday}

Pretzel Pig in a Blanket - transform refrigerated crescent rolls into a delicious snack!

It's championship weekend in college football, and these Pretzel Pigs in a Blanket will be on our tailgating menu!  These little piggies are my kryptonite. I can not control myself around them! I just keep popping them in my mouth. *oink* *oink* They are SOOOO good! I could seriously make a meal out of them.

These Pretzel Pigs in a Blanket use refrigerated crescent rolls for the dough. The assembled pigs take a quick bath in a baking soda and water mixture before going in the oven. The baking soda and water mixture is what gives them the pretzel texture. Such a quick and simple step to transform our usual pigs in a blanket into something amazing!

Pretzel Pig in a Blanket - transform refrigerated crescent rolls into a delicious snack!




Pretzel Pigs in a Blanket 
approximately 48
(Printable Recipe)

  • 1 (14oz) package little smokies
  • 2 cans refrigerated crescent rolls
  • 1/3 cup dijon mustard
  • 10 cups water
  • 2/3 cup baking soda
  • 1 egg
  • 1 Tbsp water
  • coarse sea salt

Preheat oven to 375.

In a large pot, combine 10 cups water and baking soda. Bring to a boil.

Unroll both cans of the dough; separate into 16 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle. Cut each triangle lengthwise into 3 narrow triangles.

Place sausage on wide side of each triangle. Roll up.

Using tongs or a strainer, dip each wrapped sausage into boiling water for 5-7 seconds. Place dipped sausages on parchment lined baking sheet.

Whisk together egg and 1 Tbsp water. Brush on dipped sausages. Sprinkle tops with coarse sea salt.

Bake for 15-18 minutes.

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