PIGS IN TWO BLANKETS

WHAT’S BETTER THAN ONE? Bacon!

Pigs in a blanket are the most classic no-brainer Super Bowl snack, bar food love, and binge-worthy bite. Classic is good. Hmm, “classic”, no, “classic” is a good start. Funny. When people say things like “classic Michelle” when I do something, it doesn’t matter how awesome the thing is I just did, the expected nature always strikes me as an insult. Sometimes, “classic” is boring. That doesn’t mean I have to go reinventing the wheel. Don’t go starting from scratch especially when it comes to a good thing BUT rethinking it and taking it to the next level—that’s, that’s “classic Michelle”. BOOM!

RECIPE NOTE. these should be baked right before serving. They do not reheat well. The bacon fat and cheese that makes them super delicious also makes them soggy over time.

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PIGS IN TWO BLANKETS

Yield: 15

Author: Michelle Williams

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• Crescent Roll (1, 8oz tube)
• Beef Cocktail Franks (12oz pack)
• Uncured Bacon (8oz)
• Gorgonzola Dulce
• Hot Honey
• Coarse Salt

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Butter Knife
• Baking Sheet
• Optional: Silpat

Instructions

TO ASSEMBLE YOUR PIGS IN TWO BLANKETS

1. Preheat your oven to 350º.
2. Lay out your crescent roll triangles. Cut each triangle into three smaller triangles.
3. Lightly drizzle your hot honey on each little dough triangle.
4. Set them aside.
5. Line all of your bacon slices out in a row.
6. Use a butter knife to skim gorgonzola dulce from your block of cheese and spread it onto your bacon. It’s a little messy, I had to use my fingers to separate the cheese from the knife and press it onto the bacon. This is normal.
7. Lay one cocktail frank on the edge of a piece of cheese lathered bacon. Roll your frank so that it has one layer of bacon around it. Use your chefs knife to cut the excess bacon strip.
8. Repeat this with the rest of your cocktail franks. Each slice of bacon should wrap three cocktail franks.
9. Roll each bacon wrapped frank in a honey drizzled crescent triangle.
10. Pour some of your coarse salt onto a clean surface and press the top doughy part of your pigs in two blankets into the salt.
11. Bake until your dough is golden and crisp—about 15 minutes.
12. Serve immediately.

Notes

These should be baked right before serving. They do not reheat well. The bacon fat and cheese that makes them super delicious also makes them soggy over time.

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