Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Chicken-Apple Pigs-In-A-Blanket
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 222
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 56 mg
- Sodium
- 516 mg
It only takes a few small tweaks to turn your favorite pigs-in-a-blanket appetizer into a meal. The whole family can help wrap up chicken sausages and grated cheese into store-bought dough. For an extra touch, sprinkle the cut rolls with poppy seeds before baking.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 222
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 56 mg
- Sodium
- 516 mg
Ingredients
Directions
- Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Unroll the crescent roll dough on a work surface. Separate into 4 rectangles made up of 2 triangles each; press the triangles together at the perforations. Brush lightly with some of the beaten egg. Sprinkle the cheese over the dough rectangles and press lightly to adhere.
- Place a sausage along a short end of one dough rectangle and roll up tightly, pressing the dough around the sausage to eliminate any gaps. Pinch the seam to seal. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each dough-wrapped sausage into 4 pieces.
- Place the pieces seam-side down on the baking sheet and brush the dough with more beaten egg. Bake until the dough is puffed and browned and the sausages are heated through, 18 to 20 minutes. Serve with honey mustard for dipping.
