Pigs in a Blanket Recipe
Garlic Parmesan pigs in a blanket - a twist on the classic pigs in a blanket recipe thats loaded with flavor Such an easy and delicious appetizer that comes together in just minutes
Garlic Parmesan pigs in a blanket - a twist on the classic pigs in a blanket recipe thats loaded with flavor Such an easy and delicious appetizer that comes together in just minutes
- Carbohydrate 0.047700625002267 g
- Cholesterol 0.114583333382471 mg
- Fat 0.0376959375159755 g
- Fiber 0.00577499977747599 g
- Protein 0.0598781250214756 g
- Saturated Fat 0.0226060937596607 g
- Serving Size 1 1 roll (26g)
- Sodium 2.00605208418711 mg
- Sugar 0.0419256252247911 g
- Trans Fat 0.00242713541764999 g
- Calories 1 calories
Step-by-step
- Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.
- Mix together garlic powder and melted butter in a small bowl and set aside.
- Place smokies on a paper towel-lined plate.
- Cut each crescent triangle into 4 smaller triangles with a pizza cutter.
- Wrap Lit’l Smokies inside the dough and place on a baking sheet seam side down. Brush on garlic butter.
- Sprinkle each pig with parmesan cheese and bake for 10-12 minutes or until pigs in a blanket are golden brown. Enjoy!
Ingredient labels list components, but they omit the thermal physics required to transform laminated dough and cured meat into a cohesive appetizer. When small sausages are wrapped in refrigerated crescent dough and exposed to 375 degrees Fahrenheit oven heat, moisture inside the butter-rich layers vaporizes, expanding the dough into distinct flaky strata while the exterior browns via the Maillard reaction. Because these sausages are fully pre-cooked, internal temperature probes are unnecessary; visual and textural cues dictate readiness.
Assessing doneness relies on monitoring the pastry matrix rather than internal meat safety. Watch for the Parmesan cheese on top to turn a deep golden amber and the crescent dough edges to look completely dry and opaque rather than translucent or greasy. If you pull the tray at the 10-minute mark while the seams still appear pale yellow, the interior butter will remain unrendered and yield a soggy, dense crumb instead of a crisp exterior.
Maintaining textural contrast requires managing moisture migration from the sausages to the pastry. Patting the smoked sausages thoroughly dry with paper towels before rolling prevents excess surface liquid from inhibiting the rising process of the dough. Adjusting the dairy component by substituting half the melted butter with neutral oil alters the smoke point and changes how rapidly the cheese crust browns during baking.
