Skinny Little Piggies

2

Welcome to day 3 of our 4th of July recipe countdown! Picture this: You’re at an event with passed h’orderves. There’s white glove service and gourmet options with fancy names you can hardly pronounce. Of all the fabulous choices you could possibly imagine, what’s the most sought after bite you can’t wait to get your hands on? Pigs in a blanket. Teeny hotdogs wrapped in golden dough equals BBQ food with a facelift.

While this classic appetizer is, well, a classic, I also thought about the desire for lighter fare during this time of year. On a sweltering summer day, the last thing we really yearn for is a high sodium meal to weigh us down. Therefore, I created pigs in a blanket’s sleeker cousin, skinny little piggies. I’ve substituted the traditional dogs for chicken sausage; a lean protein with a variety of flavor options to suit your taste buds.

I chose a roasted red pepper version laced with asiago cheese. It boasts a mesquite flavor, which is ideal for mimicking that smokey taste. Wrap them in a towel of pastry dough (it’s too hot for blankets!), brush them with a little egg wash, sprinkle some sesame seeds, and send them for a quick tan in the oven.

If you want to take your little piggies for a dip, serve with a side of mustard, ketchup and barbecue sauce, or create your own condiments by adding hot sauce, garlic, onions or honey to your favorite base.

Ingredients:

1 package roasted red pepper and asiago chicken sausage (or your flavor of choice)

1 package Pillsbury crescent rolls

2 eggs

Sesame seeds

Instructions:

Preheat oven to 350° and cover a baking sheet with parchment paper. Cut sausage into 1 inch pieces.

Pull crescent dough apart into perforated triangles and wrap around each piece of sausage.

Whisk eggs in a small bowl and brush onto dough.

Sprinkle with sesame seeds and bake for 15-20 minutes, until golden brown.

Eat and enjoy alone or with a homemade dipping sauce!

Coming Up Tomorrow: Frozen Peanut Butter and Nutella ‘Firecrackers’

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