The list of Game Day Party Recipes from the Food Network includes such illustrious offerings as Bacon-Cheeseburger Garbage Bread, Hot Wings, Meatball Sliders, Super Nachos, and - of course, Pizza.
A survey of co-workers' favorites rang in an old favorite of mine - Pigs in a Blanket.
Feel free to upscale or downscale the "Pigs" part. I used chicken apple sausages but a good hot dog is just fine. Don't miss out on the combo of Country Dijon Mustard and
McEvoy Ranch Spicy Green Olive Tapenade.Note that this particular combo is a killer addition to hot dogs and burgers, as well! Also,
a previous blog featured this special sauce with a soft pretzel recipe. That works for football too!
Pigs in a Blanket
Ingredients
1 jar
McEvoy Ranch Spicy Green Olive Tapenade
1 jar Dijon Country Mustard
1 package chicken apple sausages, precooked (4 sausages)
1 8 oz. can refrigerated crescent rolls
1 large egg, lightly beaten with 1 Tbsp. water
Directions
- Combine Tapenade and Mustard and place it in a serving bowl.
- Preheat oven to 375F.
- Cut sausages in half lengthwise then cut each half into 3 pieces.
- Cut crescent rolls in thirds from the tip of the triangle to the center of the bottom.
- Roll each sausage piece in the cut dough.
- Arrange on a parchment-lined baking sheet.
- Egg wash the tops of the dough to enhance browning.
- Bake until dough is golden brown - 20 to 25 minutes.
- Let cool slightly and place on a serving platter with Tapenade Mustard.
Pigs in a Blanket with Spicy Gren Olive Tapenade Mustard
