I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below: Remove your biscuits from the pan and cut each biscuit into four quarters. they should look like triangles. Whether you want to save time prepping for an event or you just want a shareable appetizer on hand at all times, we’ve got you covered! These mini pigs in a blanket can easily be made ahead of time and heated up later for your convenience. We don’t recommend freezing them prior to baking—you can choose to either assemble your crescent roll pigs in a blanket a couple of hours ahead before baking and store them in the fridge, or freeze them after baking. Mini hot dogs, also known as “little smokies” or “lil’ smokies,” have been an appetizer staple for as long as I can remember. You can’t help but eat several of them however they’re prepared and plated.

Bacon: we use store bought diced bacon for the recipe. We fry this off on the stove top then add the onion and this mixture is used to top the mini sausages. Combining two of the most famous American street food is an amazing way to have fun and enjoy a delicious meal. BLT and hot dogs can create the most booming flavours when coming together into your tummy. There are many nutritious ingredients in this energy that will boost your energy big time. Ingredients: Mini Pork Sausage (42%) [British Pork (90%), Water, WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Stabiliser: Triphosphates; White Pepper, Nutmeg, Preservative: Sodium Metabisulphite; Dried Sage, Ground Sage, Marjoram], Mini Brioche Bread Buns (28%) [WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rapeseed Oil, Pasteurised EGG, Honey, Butter (MILK), Yeast, Fermented WHEAT Flour, WHEAT Flour, Skimmed MILK Powder, Salt, WHEAT Fibre, Emulsifier: Mono- And Diglycerides Of Fatty Acids; Flour Treatment Agent: Ascorbic Acid], Ketchup (15%) (Tomato, Dextrose, Spirit Vinegar, Tomato Purée, Sugar, Maize Starch, Salt, Garlic Powder, Clove, Nutmeg), MUSTARD Sauce (15%) (Water, Spirit Vinegar, Sugar, MUSTARD Seed, Vinegar, Maize Starch, Salt, Turmeric, Dill Seed, Garlic Purée).A different way to devour your mini hot dogs is to wrap them in ingredients other than dough and bread. Slices of bacon are a great option since they’re easy to embrace the mini hot dogs and have a smoked flavour that makes the appetiser even more palatable. Ingredients: Once done, sprinkle cheese over the top of each miniature hot dog and then transfer them to a baking tray.

You can serve your mini hot dogs topped or make a build your own board with all the toppings. Easy Steps All you need to make these muffins (in addition to the mini hot dogs) is a cornbread or corn muffin mix of your choice, young gouda cheese, and chives. Cheese: freshly grated is best if you can. We sprinkle this over the top of the hot dogs and the cheese melts and turns golden brown in the oven. I am using grated tasty cheese, you can also use cheddar cheese. Pinch the top closed but not too tight, you want them to open slightly when they bake. Place the wrapped sausages on a foil lined, sprayed cookie sheet. When your sausage bundles are golden brown remove them from the oven and place on a serving platter.A variety of mini hot dog appetisers will get your party going and keep your friends happy and full. However, the mini hot dog, Cubans, are addictive finger food which gets more recognition than other appetisers on your table. Ingredients:

Mac & cheese is always an easy and delicious dinner we all resort to when unsure what to eat. Even better, it’s a kid-friendly meal. Adding hot dogs to this simple meal gives it new heights and turns it into an insatiable and hearty meal. Having your mac and cheese into a sandwich with mini hot dogs is a culinary experience you’d want to keep up with. Ingredients: Onion: skin peeled and diced. This combined with the bacon helps to give the mini hot dogs more flavor and texture. They bring more than simply a sausage in a roll to the recipe. The sound of crispy puffs is sufficient to make your mouth run and stomach growl. Imagine those crips pastry puff wrapped around savoury mini hot dogs, offering a simple yet sophisticated appetiser. This presents us the frankfurter puffs, where mini hot dog pieces are wrapped in crispy pastry dough and served alongside your favourite dipping sauce. Ingredients:The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions. Ingredients to make Mini Hot Dogs

This is a classic appetizer that you can make easy by using store-bought crescent roll dough. You can put one mini hot dog in a whole crescent, or you can section off the dough triangles and place dough around the center of the hot dog. If you’re feeling ambitious and want to make homemade dough, I am a fan of this recipe from Half-Baked Harvest. Corn Dog Muffins with Gouda and Chives Mini British Pork Sausages With Mini Brioche Bread Buns And Sachets Of Tomato Ketchup And Mustard Sauce Tomato sauce: also known as ketchup or tomato ketchup. This is used when we are getting ready to serve the miniature hot dogs.

More Ways to Make Crescent Roll Hot Dogs

Prepare the corn muffin mix according to the box’s instructions. Chop chives and add them to the mix. Shred the gouda cheese with a Microplane grater or on the smaller holes of a box grater, then set aside. Spoon your corn muffin batter into the prepared muffin pan. Now the next step is a little unconventional but important: Take a mini hot dog and encase it with some of the shredded gouda cheese. Then, place the cheese-wrapped mini hot dog into one of the muffin batter cups horizontally. This prevents the hot dog from sinking to the bottom of the muffin. Repeat until all muffins are filled. Toss the breadcrumbs along with the canola oil, salt, pepper, and onion and let them bake for around 5 minutes. Mini Pork Sausage (42%) [British Pork (90%), Water, 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Stabiliser: Triphosphates; White Pepper, Nutmeg, Preservative: Sodium 𝐌𝐞𝐭𝐚𝐛𝐢𝐬𝐮𝐥𝐩𝐡𝐢𝐭𝐞; Dried Sage, Ground Sage, Marjoram], Mini Brioche Bread Buns (28%) [𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rapeseed Oil, Pasteurised 𝐄𝐠𝐠, Honey, Butter (𝐌𝐢𝐥𝐤), Yeast, Fermented 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Skimmed 𝐌𝐢𝐥𝐤 Powder, Salt, 𝐖𝐡𝐞𝐚𝐭 Fibre, Emulsifier: Mono- And Diglycerides Of Fatty Acids; Flour Treatment Agent: Ascorbic Acid], Ketchup (15%) (Tomato, Dextrose, Spirit Vinegar, Tomato Purée, Sugar, Maize Starch, Salt, Garlic Powder, Clove, Nutmeg), 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Sauce (15%) (Water, Spirit Vinegar, Sugar, 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Seed, Vinegar, Maize Starch, Salt, Turmeric, Dill Seed, Garlic Purée). Keep refrigerated below 5°C at the bottom of the fridge. Once opened, keep refrigerated and use within 24 hours and by date shown. Suitable for freezing. Freeze by date mark shown and use within one month. Defrost thoroughly at the bottom of the fridge before use and use within 24 hours. Never defrost in a warm room. Do not refreeze once defrosted. Have a get-together coming up later in the day? Try rolling up your unbaked mini crescent dogs and keeping them up to 2 hours in the refrigerator until you’re ready to bake and serve them. Assemble your crescent roll pigs in a blanket as directed in the recipe and place them on large ungreased cookie sheets. Instead of baking them right away, cover the cookie sheet tightly with plastic wrap and refrigerate for up to 2 hours. When you’re ready to bake your crescent roll hot dogs, remove the plastic wrap and bake them as directed. Easy-peasy!