Ain't No Party Like a Pigs in the Blanket Party

Sometimes a little low brow snacky poof is all you need to keep your party guests happy. Proof: Pigs in the Blankie. That's how I say it. Deal with it.

Yes, mini hot dogs wrapped in some puffy pastry dipped in a yummy mustard win the hearts of young and old, rich and poor, food snob or junk food afficionado pretty much every time. I never have leftovers of this fine delicacy.

Make this for your people, and they will be happy.

This is a bit of cooking for dummies. I mean there are literally two ingredients.

But there are ways making pigs in the blanket can go haywire. I do recommend lining your baking sheets with parchment. Also, the recipe says up to 15 minutes but if your baking sheets and/or the dough are chilly willy it may take a bit longer. I have baked these for up to 18 minutes because my house and baking sheets are often arctic in temperature.

You may prepare these a few hours in advance and just bake them as your party gets started. That's how I do.

I always have to put out a bowl of ketchup with them, too, since we have a lot of kiddos in the extended fam and kiddos love their ketchup. Here's a look at the final product joined by my fab popcorn chicken.

Pigs in a Blanket
(Makes 48)
From pillsbury.com

2 cans (8oz each) Pillsbury crescent rolls
2 8-packs of hot dogs

Preheat oven to 375 degrees.

Cut each hot dog into thirds.

Line two baking sheets with parchment paper.

Unroll cans of dough.

Separate dough into 16 triangles by following the perforations on the dough. Using a knife or a pizza cutter, cut each triangle of dough into three smaller triangles.

Place hot dog on end of dough trial. Roll up. Place onto prepared baking sheets. Repeat to get 48 rolls.

Bake 12 to 15 minutes or until dough is puffed up and golden. Flip the baking sheets halfway through the baking time.

Serve with mustard and ketchup or cheese dip!