De-Pudged Pigs in a Blanket
This easy recipe transforms fat-free franks and reduced-fat crescent dough into delicious 'De-Pudged Pigs in a Blanket.' Hot dog pieces are wrapped in stretched crescent dough triangles and baked until golden and crispy. Perfect as a quick appetizer or snack, these miniature delights offer a lighter take on a classic, ready to be enjoyed with your favorite dipping mustard.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Baking Sheet Preferably non-stick or lined with parchment paper
- 1 Rolling Pin Optional, for stretching dough
Ingredients
Main
- 8 fat-free or nearly fat-free franks about 40 to 45 calories each
- 1 package refrigerated reduced-fat crescent dough
- Flour for dusting
- Mustard as dip, optional
Instructions
- Preheat the oven to 375 degrees F.
- Cut each hot dog into 4 even pieces. Set aside. Place the eight triangle-shaped portions of dough on a lightly floured work surface.
- One at a time, stretch or roll each triangle out slightly, making it into a larger triangle. Cut each piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll one hot dog piece up in each until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking sheet.
- Repeat with remaining ingredients, so that you have 32 pigs in a blanket. Be sure to evenly space them, as the dough will expand while baking.
- Place sheet in the oven and cook until dough appears slightly browned and crispy, about 12 minutes.
- Serve with mustard for dipping, if using. Enjoy!
Notes
For best results, ensure your hot dogs are well-chilled before cutting, as this allows for cleaner, more precise slices. While the recipe suggests an ungreased baking sheet, lining it with parchment paper is highly recommended to prevent sticking, especially with reduced-fat dough, and ensures easier cleanup. To enhance flavor and appearance, consider brushing the rolled pigs with a light egg wash before baking for a golden sheen, or sprinkle with sesame seeds or poppy seeds for added texture. Pay close attention to oven temperature and baking time; reduced-fat doughs can brown quickly. Avoid overcrowding the baking sheet to allow for proper air circulation, ensuring each pig in a blanket bakes evenly to a golden, crispy perfection. Serve immediately for optimal taste and texture, with a variety of dipping sauces beyond just mustard, such as honey mustard or a spicy sriracha aioli.