Glazed Pigs in a Blanket Recipe

 

Did you know National Pigs in a Blanket Day is a thing? It's April 24th, by the way ;)  I sometimes like to cook recipes based off silly National Holidays and found this one, so I just had to try it. I made it to bring in to work for lunch and it was a big hit! The glaze is so yummy! I found the original recipe Here

Enjoy!

INGREDIENTS

For the Pigs in Blankets:

• 1 (12 oz.) package Hillshire Farm Lit'l Smokies or other mini hot dogs
• 2 tubes crescent rolls

For the Glaze:

• 1/2 c. unsalted butter
• 2 T. brown sugar
• 2 T. yellow mustard
• 2 tsp. Worcestershire sauce
• 2 tsp. poppy seeds
• 1/2 tsp. onion powder
• pinch of salt
• pinch of pepper

INSTRUCTIONS

1. Unroll crescent roll dough and separate the triangles. Cut each triangle (through the point) into two pieces, creating two long triangles from each.
2. Place a Lit'l Smokie toward the wide end of each crescent dough piece. Beginning at the wide end, roll each Lit'l Smokie up in the crescent dough, ending at the dough's tip. Each Lit'l Smokie should peek out a bit on both sides of the roll.
3. Place rolls in a 9x13-inch baking dish greased with non-stick cooking spray.
4. Melt butter in a small saucepan. Add brown sugar, mustard, Worcestershire sauce, poppy seeds, onion powder, salt, and pepper. Bring to a boil; remove from heat as soon as glaze comes to a boil.
5. Brush tops of pigs in a blanket rolls with glaze to coat each one. Then pour remaining glaze over rolls.
6. Bake uncovered at 375℉ for 25-30 minutes, until golden brown.

Tin foil dinners, or known as Hobo Dinner, are a fave in our house. This instapot recipe is an quick alternative and tastes great! I also added muchrooms to mine and omitted the onions.

I found this recipe here: https://www.365daysofcrockpot.com/instant-pot-hobo-casserole/ 

and they also include cooking instructions for a crock pot option! 

Ingredients

• 1 pound lean ground beef
• 1 cup diced onions
• 3/4 tsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 cup beef broth
• 4 medium carrots, peeled and cut into chunks (or baby carrots)
• 1 pound Russet potatoes, peeled and cut into 1 inch cubes
• 1 (10.5 oz) can cream of mushroom soup

Instructions

Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. If there is excess grease drain it off. Add in the salt, pepper, onion powder, garlic powder and chili powder. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Dump in the carrots, potatoes and finally the soup. Don’t stir.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up release pressure by moving valve to venting. Remove the lid.
5. Stir. Season to taste with salt and pepper. Serve and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef  and break it up. Add in the onions. Brown for about 5 minutes. If there is excess grease drain it off. Add in the salt, pepper, onion powder, garlic powder and chili powder. Add the mixture to the slow cooker.
2. Stir in the broth, carrots, potatoes and soup. 
3. Cover and cook on low for 4-6 hours.
4. Stir. Season to taste with salt and pepper. Serve and enjoy!

Serves 6 

Nutrition Facts

Calories per serving: 249 

Total Fat 8.3g

Saturated Fat 2.7g

Cholesterol 47.5mg

Total Carbs 24.5g

Sugars 3.9g

Sodium 678.3mg

Dietary Fiber 3.2g

Protein 19.3g