Better than before: Pigs in a blanket that are lighter and still very lovable
These little piggies are way way healthier than any you met before
Some foods have made an official comeback: devilled eggs are hot as hell (had to). Also making a triumphant return following their original appearance on our birthday party buffet tables as kids: pigs in blankets. Have we ever stopped loving them? They are cute, and casual to be sure, yet somehow still have their place on award season TV viewing platters beside sparking wine too. They are even more versatile for all of your game day events, where they are easy enough to make for two, and equally easy to make in batches for a crowd. If you’ve stayed away from them in favour of healthier bites, you’re about to be lured back to this app. These little piggies squeal “we are way better than before”.
Watch the video and check out the recipe to make a leaner version of pigs in a blanket than the ones you chomped on when you were ten.
- 12 pieces of whole wheat bread
- 1 package of 12 chicken, turkey or veggie hot dogs
- ⅔ of a (250g) block of cream cheese, softened
- ⅛ cup Dijon mustard
- ¼ cup olive oil
- ¼ cup unsalted butter, melted
- 1 tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp pepper
- Mustard(s) of your choice
Better than before: Pigs in a blanket
Preheat oven to 425F degrees.
With a rolling pin, roll out bread to about ⅛ inch thick. Trim crust off all sides of bread and then slice in half lengthwise, set aside. (Save your bread trimmings to make bread crumbs!)
Cut hot dogs in half and set aside.
In a separate bowl combine cream cheese and Dijon mustard, mix until smooth. Set aside.
In a small bowl combine olive oil, butter, smoked paprika, dried parsley, salt and pepper.
Brush one side of each piece of bread with a teaspoon of the mustard cream cheese mixture, then place your mini dogs at the end of the bread strip and tightly roll away from you. Seal bread by gently pressing ends together. Brush all sides of the bread with the spiced oil and butter mixture and transfer to a parchment paper lined baking sheet, seam side down. Bake for 8 minutes, flip and cook for another 7 minutes.
Let cool slightly and transfer to a serving platter. Serve with mustard(s).