The lineup has been decided and you’ve invited your friends over for a Super Bowl bash. Now what?
If you’re anything like me, pigs in blankets immediately come to mind as a game day snack. And, if you’re like me, these frozen things are what you’ve always served.
Sure, they’re great and you’ve probably eaten them for most of your life starting with your childhood, when your mother pulled them out at every celebration. After all, it wouldn’t have been the 70’s (I’m seriously dating myself here) without some frozen or jell-o based thing making it’s way to the game day spread, or any celebration for that matter. Right?
I’m here to tell you that in just a few minutes more than it would take you to open a package of frozen pigs in blankets, break them apart (mine always seem to defrost a bit on the way home from the store and then stick together as they refreeze) and place them on a sheet pan, you can be putting fresh, homemade ones in your oven.
Pigs in blankets seem to evoke a sense of nostalgia for everyone I know. Add to that the warm homy taste of fresh baked flaky, buttery crescent rolls and the combination is enough to score a touchdown with your friends.
But then, what if you were to add something unusual to this pairing? Something to add some zing and spice to the equation. I’m talking about honey mustard and Montreal Steak seasoning.
Yes, steak seasoning added to dough is a remarkable combination. I first discovered it at a restaurant that my family frequented in St. Michael’s, Maryland. They would serve these delicious warm rolls smothered in butter and topped with steak seasoning. The taste was divine and I’ve been adding it to my dough-y creations ever since.
Don’t take my word for it. Try it for yourself and watch your friends declare you the MVP of the party.
That’s it for now. Go Ravens!!!! Oh wait, they lost in their first playoff game. Who should I root for now? Any suggestions?
Game Winning Pigs In Blankets
Ingredients
- 2 8 ounce tubes crescent rolls
- 8 hot dogs preferably all beef, bun length (you may need a few additional hot dogs if using regular length hot dogs)
- ¼ cup dijon mustard
- ¼ cup honey
- 2 tbs unsalted butter, melted
- Montreal Steak Seasoning
Instructions
- Heat the oven to 375 °F
- Line a baking sheet with parchment paper. Remove the hot dogs from their package and pat them dry with a paper towels.
- Add the the honey and mustard to a small bowl and stir to combine. Reserve 2 tablespoons of the mixture and pour the rest into a small serving dish.
- Unroll the crescent dough from one tube and pinch the perforated segments together. Don't worry if the seams are not perfect. Lay one hot dog along the short edge of the dough. Using a sharp knife, trim the dough edge so that it lines up with the hot dog. Reserve the removed edges.
- Brush the hot dog with the reserved honey-mustard mixture (about ½-¾ teaspoons per hot dog).
- Roll the dough over the hot dog until it is fully covered. Trim the dough along the length of the hot dog. Then cut each hot dog in four equal pieces. If you're not using bun length hot dogs, you can cut them in three pieces instead. Place on prepared baking sheet.
- Continue with the remaining dough and hot dogs pinching the leftover pieces of dough together to create additional surface area.
- Brush the tops and sides of the dough with melted butter and sprinkle generously with Montreal Steak seasoning.
- Bake for about 10-15 minutes until the dough is slightly brown and cooked through. Serve with additional honey-mustard on the side.
