Pigs-in-a-Garlic-Blanket

PIgsin a blanket

These are a super easy snack, and they can be served as appetizers or for breakfast. I’ve made them dozens of times, and they always go fast. The hint of garlic goes so well with this old favorite.

What makes them so easy is the dough. I cheat here by using canned Pillsbury Garlic Breadsticks. A can is a little more than $1 and comes with 8, but I cut each breadstick in half, so it ends up being 16 pigs-in-a-blanket.

For the sausage I just go for what’s cheaper, kielbasa or little smokies. More often than not, I usually go for the kielbasa sausage and cut them into half moon pieces. You’ll have quite a bit of sausage left over though (good for either sausage sandwiches or just a lot more pigs-in-a-blanket).

For the cheese, I prefer a blend. I tend to just grab a bag of Mexican cheese, but here I combined Colby Jack and Cheddar.

The cheese plus sausage cost me about $6, but remember you’ll have leftovers for both.

Total for 16 pigs-in-a-garlic-blanket should be no more than $5 when you consider the leftover ingredients.

Ingredients for 16 pieces:

  • 1 can of Pillsbury Garlic Breadsticks
  • 1-2 cups shredded cheese,
  • 5-6 ounces of sausage (more than 1/3 of a sausage ring or 16 lil smokies)

Preheat oven to 350 degrees.

On a non-stick baking sheet or one lined with parchment paper, unroll the breadsticks and cut the entire piece of dough in half. Then separate each of the 16 pieces.

If you’re using the sausage, then slice the sausage in half lengthwise. Then cut into ¾ inch pieces. You need to come up with 16 equal pieces. Place one at any one of the ends of the dough pieces. If you’re using lil smokies, just place them onto the dough pieces.

Top the sausage with as much cheese as you like. Roll them up and place them evenly apart on the baking sheet. Bake for 15-17 minutes or until golden.

Allow to cool for a few minutes before digging in. Best eaten warm, but they can of course be eaten at room temperature.

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Published in: on June 3, 2010 at 1:37 pm  Leave a Comment  
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