Giant Pig-in-a-Blanket
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 264
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 68
- Sodium
- 717
- Total: 1 hr
- Active: 15 min
Ingredients
One 16-ounce log pork breakfast sausage, such as Jimmy Dean, chilled
4 slices deli ham (about 2 1/2 ounces)
One 8-ounce tube refrigerated crescent dough, such as Pillsbury
1 large egg, beaten with a splash of water
1 teaspoon poppy seeds
Honey mustard, for serving
Directions
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
- Remove the plastic packaging from the sausage while keeping it together in its original shape. On a work surface, gently roll the sausage log back and forth into a 10-inch log. Transfer the log to the prepared baking sheet and bake until browned and cooked to 155 degrees F, about 25 minutes; transfer the sausage to paper towels to drain. Discard the parchment and reline the baking sheet with a new piece.
- Arrange the ham slices side by side and overlapping by 1 inch on a cutting board to form a 9-inch-long rectangle. Place the sausage log parallel to one long end of the rectangle and roll the sausage up in the ham. Place the crescent dough sheet on a cutting board and pinch the perforated seams closed so the dough is solid. Arrange the ham-wrapped sausage parallel with one short end of the dough sheet and roll it so that the dough wraps around the sausage completely.
- Transfer the pastry-wrapped sausage to the prepared baking sheet seam-side down, brush with the egg mixture and sprinkle with the poppy seeds. Bake until the pastry is golden brown and cooked through, 15 to 20 minutes. Transfer to a cutting board and slice. Serve with honey mustard for dipping.