Pigs in a Blanket Day 2015: History of the childhood classic, plus an easy recipe
Sometimes it only takes a few ingredients to get the party started.
Pigs in a Blanket are a childhood favorite and an easy appetizer to wrap together to please the masses. The snack has a day of its own — Friday, April 24, according to CNN Eatocracy.
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Sausages and mini hot dogs wrapped in canned pastry dough might not be the epitome of high-brow cuisine, but the snack’s history is rumored to stretch back to the 1600s, Foodimentary reports. Field workers in old England wrapped meat inside of dough for a quick meal, giving way to the popular appetizer known today.
Others say Pigs in a Blanket didn’t make their way into food culture until the 1960s along the iconic Route 66, according to Foodimentary.
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Switch things up with smoked sausages, Vienna sausages or a little bit of cheese, because there’s no wrong way to add to this classic.
I remember my mom made these for holiday parties, or sometimes she would make them as part of a quick meal on school nights. Sometimes she’d make them with smoky sausages, which were a favorite of mine as a kid.
With just a handful of ingredients, this recipe doesn’t fix what isn’t broken.
- 1 8-oz. can croissant dough
- ¼ cup Dijon mustard
- 20 mini hot dogs
- 1 egg, slightly beaten
- Poppy or sesame seeds
- Preheat oven to 350 degrees.
- Cut each triangle of dough into vertical thirds, making three small strips from each row.
- Brush strips with Dijon mustard. Insert hot dog pieces into one end of the dough and roll.
- Arrange with the seam side facing down on a prepared baking sheet. Brush with the egg wash and sprinkle on seeds. Bake until golden brown, about 12 to 15 minutes.