Stuffed Pigs in the Blanket
- Level: Easy
- Yield: 30 to 35 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 235
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 34
- Sodium
- 540
- Total: 28 min
- Prep: 15 min
- Cook: 13 min
Ingredients
1 (11-ounce) package refrigerated breadsticks
1 tablespoon whole grain mustard
1 tablespoon hot chili sauce
1 tablespoon cream cheese
1 dill or sweet pickle, cut into small strips
1 slice Cheddar, cut into small pieces
1/4 red bell pepper, cut into small strips
1 scallion, cut into thin slices
1 tablespoon bacon bits
1 (14-ounce) package beef cocktail franks
1 egg, lightly beaten
Directions
- Preheat the oven to 375 degrees F.
- Open the breadsticks and spread them flat on a cutting board. Cut each breadstick into thirds, crosswise, and stretch each piece until they are about 2 1/2-inches long.
- Onto the center of each breadstick piece, put a small dab of mustard, chili sauce, cream cheese, a few pieces of pickle, Cheddar, red pepper, and scallion or bacon bits. Place a frank just next to the ingredients and roll the breadstick completely around the frank and filling. Brush the "stuffed pigs" with some egg wash and top each with a small bit of the filling that is inside. Place on an ungreased cookie sheet and bake until golden brown, about 11 to 13 minutes. Serve warm.