Pigs in a Blanket Two Ways

Looking to start your game day festivities early? We have two pigs in a blanket recipes that will help you feed your family with a side of fun!

Print Recipe
Pigs in a Blanket Two Ways
Pigs in a blanket 2 ways
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Ingredients
Sweet Pigs in a Blanket
French Pigs in a Blanket
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Ingredients
Sweet Pigs in a Blanket
French Pigs in a Blanket
Pigs in a blanket 2 ways
Instructions
Sweet Pigs in a Blanket
  1. Prepare your favorite cinnamon roll dough recipe. Have individual cinnamon rolls prepared, separated, and set aside.
  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Bake sausage links on prepared baking sheet until they're golden brown and cooked through, about 15 minutes. Turn halfway through cooking. When complete, remove to a paper towel-lined plate to drain. Put a fresh piece of parchment paper on the baking sheet and discard the used paper.
  4. Flatten each individual cinnamon roll into an oval approximately 4 inches long. Wrap it around a sausage link. Place on baking sheet, seam side down. Repeat with other sausages, spacing a half inch apart on the baking sheet.
  5. Bake until the cinnamon rolls are golden brown, approximately 15 minutes. Remove from the baking sheet and allow to cool. Drizzle icing while cooling.
  6. Serve with maple syrup on the side, if desired, for dipping.
French Pigs in a Blanket
  1. Melt the butter, and add oil to a skillet over medium heat. Add salt, pepper, thyme, and onions. Sauté onions until soft, caramelized, and golden brown. Remove from heat and allow to cool.
  2. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  3. Cut ham into strips approximately 2 inches wide by 4 inches long. Remove rind from Brie (if in that form), and cut into squares about 1/2 inch. Place one square of brie on each strip of ham, as well as about 1/3 teaspoon of caramelized onions. Wrap tightly into a roll.
  4. Open the tube of crescent roll dough. Separate at the perforations. Cut each triangle of dough into three, long, thin triangles. You will end up with 24 thin triangles. Place a ham roll at the small tip and roll the dough around the ham. Place onto the baking sheet seam-side down
  5. Bake until the dough is golden brown and baked all the way through.
  6. Serve warm with a side of your favorite mustard for dipping.
Recipe Notes

Both recipes adapted from the Food Network.

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