Cacio e Pepe Pigs in a Blanket

Name: Cacio e Pepe Pigs in a Blanket
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 dozen
Ingredients: 1 egg; 1/2 cup grated Pecorino Romano cheese; 1 tablespoon coarsely ground black pepper; One 8-ounce tube refrigerated crescent dough; 1 wheel Italian cheese and parsley sausage, par-cooked and sliced into 1 1/2-inch pieces; 1/2 cup store-bought pesto sauce, for dipping

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Level: Easy

Total: 35 min
Active: 20 min

Yield: 2 dozen

Level: Easy

Total: 35 min
Active: 20 min

Yield: 2 dozen

Ingredients

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1 egg

1/2 cup grated Pecorino Romano cheese

1 tablespoon coarsely ground black pepper

One 8-ounce tube refrigerated crescent dough

1 wheel Italian cheese and parsley sausage, par-cooked and sliced into 1 1/2-inch pieces

1/2 cup store-bought pesto sauce, for dipping

Directions

Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
In a small bowl, beat the egg, then mix in the Pecorino Romano cheese and black pepper. Set aside.
Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Using a pastry brush, brush each triangle with a light layer of the egg mixture. Place a sausage piece on the wide base end of a triangle. Starting at base end of the triangle, roll up toward the pointed end to wrap the sausage. Place on the prepared sheet tray. Repeat with remaining dough and sausage pieces.
Brush the pigs in a blanket with the remaining egg mixture. Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the pesto for dipping.