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can (11 oz) Pillsbury™ refrigerated French bread
Place some flour on a surface and roll out the bread dough until desired thickness.
Using a biscuit cutter or glass, cut circles in the dough for the pig heads. Cut triangles out of the scrap bread for ears, two for each head, and place in the upper left and right corners. Roll a small piece of dough for the nose and flatten it with your hand.
Lay each pig head on a parchment lined cookie sheet.
In a small bowl, whisk egg with a fork. With a pastry brush, lightly brush each pig head then quickly add two peppercorns for eyes and two pieces of rosemary for the nostrils.
Bake for 8-10 minutes and enjoy.
More About This Recipe
- Bread as art? As a playtime activity? As a cute little animal? Round up the kids cuz it's time to play with bread!Bread's not one of those foods that you have to trick your kids into eating, like broccoli or Brussel sprouts. On the whole, I would say that most kids love bread -- but that doesn't mean you still can't have a little fun with it!At one of our favorite Italian restaurants, each child is given a small plate of bread dough to mold and design into any shape they want while waiting for dinner. After they've finished, the waiter takes their creation back to the kitchen to bake.My kids love it, even though half the time all they can muster up is a misshaped ball or some other unrecognizable object. Apparently they inherited my lack of art skills. They still love eating their art project.So if you're creatively challenged like me, here is an easy and quick idea to transform ordinary bread dough into a work of art. These cute little Piggy Buns could not be simpler.Watch as these little piggies go "wee, wee, wee...all the way home" to your kids’ stomachs.
- 24 jalapeno peppers, seeded and halved lengthwise
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package sharp Cheddar cheese, shredded
- 1 (2.5 ounce) package bacon bits
- 5 (8 ounce) packages refrigerated crescent rolls
- 1 (12 ounce) package cocktail sausages
Preheat the oven to 350 degrees F (175 degrees C).
Put jalapenos on a baking sheet.
Cook in the preheated oven until jalapenos have softened, about 5 minutes. Remove from the oven and set aside to cool.
Unwrap crescent dough and separate into triangles.
Combine cream cheese, Cheddar cheese, and bacon bits in a bowl mix well. Stuff each jalapeno with the cheese mixture and press a cocktail sausage on top. Wrap each stuffed jalapeno with a crescent triangle and place on a baking sheet.
Bake in the preheated oven at 350 degrees F (175 degrees C) until dough is puffed and golden brown and cheese has melted, 12 to 14 minutes.
Pigs In A Blanket Aka Cabbage Rolls Recipe
This recipe is adapted from Lorisrecipes listed as her Grandma's pigs in the blankets aka stuffed cabbage rolls. I made some slight modifications, it provided a prefect base recipe for me to work with. Give kudos to Lorisrecipes. Read more Click any pic to enlarge. See less
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- • 2 heads of cabbage
- • 1 onion
- • 1 bell pepper
- • 2 lbs. ground beef (12-15% lean)
- • 2 cups cooked white rice
- • 2/3 cup of breadcrumbs
- • 2 eggs
- • 2 tbls of garlic powder
- • 1 teaspoon salt
- • 2 tbls of pepper
- • 2 large cans of tomato sauce (29 ounce can)
- • 1 large can of V8 (Fill 29 ounce can once emptied)
- • 2 cups of water. Rinse each tomato sauce can.
- • 2 heads of cabbageshopping list
- • 1 onionshopping list
- • 1 bell peppershopping list
- • 2 lbs. ground beef (12-15% lean) shopping list
- • 2 cups cooked white riceshopping list
- • 2/3 cup of breadcrumbsshopping list
- • 2 eggsshopping list
- • 2 tbls of garlic powdershopping list
- • 1 teaspoon saltshopping list
- • 2 tbls of peppershopping list
- • 2 large cans of tomato sauce (29 ounce can) shopping list
- • 1 large can of V8 (Fill 29 ounce can once emptied) shopping list
- • 2 cups of water. Rinse each tomato sauce can. shopping list
How to make it
- Prepare the white rice, according to instructions. You may also substitute minute rice.
- Cut cores out of raw cabbages, place in pot of boiling water.
- Pick off leaves as they loose from the head. Place cooked leaves on platter. Use the big leaves and then a few of the middle size. The smaller inner part of the head is now removed and chopped to create the blanket in the pan for the rolls to cook on.
- Prepare the meat mixture. Fine dice the onion and bell pepper, add to meat with the rice. I prefer spreading the meat out and then sprinkling on the garlic, salt pepper and breadcrumbs, this way it is evenly spread out.
- Beat egg and pour over meat. Mix all ingredients into meat.
- Cutting sideways, reduce thickness of the center "vein" out of each leaf, place 1/3 heaped cup of meat on medium size blanket. For the first 4-5 large blankets, I added another pinch of meat to the 1/3 heaping cup. Roll all the pigs up and set aside on a cookie sheet. Place chopped cabbage in the pot you cooked the cabbage in.
- In a large mixing bowl, pour in tomato sauce, V8, and water from rinsing tomato cans. Mix well with whisk. Pour 2 cups over the chopped cabbage bed.
- Gently place the pigs on their "beds" of cabbage. Add the remaining sauce pour some on each layer of pigs. Pigs should be covered.
- Cook on medium high heat, until the pigs come to a boil. Reduce the heat and simmer for 45 minutes.
- Makes about 20 blankets.I added the Sweet and Sour Sauce to half the mixture. The flavor was great but the pigs were mushy. Need to figure out how to keep them from mushing out. I will try adding 1 teaspoon sugar next time and maybe some curry! Good stuff.
People Who Like This Dish 11
- jdoll76Nowhere, Us
- juelsClayton, NC
- liezelBloemfontein, ZA
- windy1950Flint, MI
- scubasuzLake Forest, CA
- grkHouston, TX
- fuzzylogicLouisville, KY
- luvshkRepublic, MO
- camGandia, ES
- Plus 1 othersFrom around the world!
JJ, I rated this when I first signed on to GR, but got waylaid in commenting. So here I am, owning my ^5.
I don't know if all of your recipes are pictorially documented as well as this one, but I just want to say that I think you do a really nice job in this manner. Very thorough. Some might say it is oversimplification, but you're trying to present your creations to a general public, and you can bet there's more than a few who like to have it broken down like that.
sounds great got my five hey what happened to your pic ive been having trouble all last week it took me 5 attempts each time then it popped up annoying
THE PICS LOOK GREAT I LOVE CABBAGE ROLLS
This is really a great recipe. Love your pics too (as always). Thanks for sharing. Bookmarked!
Bacon Jam Piggy Bread Rolls
When we first saw this recipe for Piggy Buns, we were confused. We didn’t know if we we should eat them, or give them a cuddle. We still don’t know! Perhaps both is a good idea! Give ‘em a little kiss and a little cuddle before devouring them. But seriously, have you ever seen anything more cute and more delicious looking at the same time??
This recipe from SoGoodBlog.com would be a fun addition to your Christmas dinner menu. Made from scratch bread rolls, stuffed with bacon jam, your family and friends will be impressed with these adorable, scrumptious rolls. Served warm right out of the oven, is there anything better than a doughy roll that’s been stuffed with bacon jam? They’re a must for any bacon-loving family! Merry Christmas!
14 oz. all purpose flour
7/8 cup warm water
1 1/2 oz. soft butter
1/4 oz. instant yeast
1/2 tsp. salt
10 tsp. Bacon jam red chile & garlic
10 1/2 inch thick slices of chorizo
1 egg yolk mixed with 1 tbsp warm water for egg wash
1. Mix the flour and yeast. Place them in a mixer with the dough hook attachment.
2. Add the warm water, salt and soft butter and mix for 2-3 minutes or until it forms a soft ball. Cover the bowl with a plastic wrap and place it in a warm place. Let the dough rise until it is double in size, them transfer it on a lightly floured surface.
3. Preheat oven to 375 F.
4. Punch the dough and knead it for a minute, then divide it into 11 balls.
5. Flatten a ball of dough into the palm to make 4 inch round.
6. Spoon in the middle 1 tsp of bacon jam and place ½ inch thick slice of chorizo.
7. Fold the dough to make a ball and gently pinch the edges to close the ball. With your hands roll it gently to make the perfect ball.
8. Place it on a baking tray lined with silicon baking mat.
9. Repeat until 10 balls of dough are used.
10. Use remaining ball of dough to make ears, noses and tales for the piggies.
11. To make the noses, roll the dough out to 1/16-inch thick. Cut out 10 1/2 inch circles. With egg wash glue them to the buns and secure them with 2 toothpicks.
12. Take a lsmall amount of dough and shape it with your index finger and thumb, to make it look like an ear. Glue the ears with egg wash to the bun.
13. Use remaining dough to make curly tails and glue them too.
14. Use peppercorns to make eyes.
15. Brush the piggies with egg wash.
16. Bake for 15 -20 minutes or until golden.
17. Remove from oven and let cool completely. Enjoy!
Classic Pigs in a Blanket
I know most of you are so excited for the Big Game on Sunday, and the last thing you want to do is be a slave to the kitchen while entertaining guests. That’s why I have made the easiest, most simplest appetizer you could ever make: the two ingredient pigs in a blanket.
You can use your favorite kind of sausage for these – andouille, smoked, turkey, etc. I chose the traditional route and went with Hebrew National. And after you cut up your sausage into bite-sized pieces, you’ll wrap them up in thin strips of crescent rolls. From here, you can either sprinkle on some poppy seeds or throw them right in the oven.
12 minutes later, you’ll have the best, most fastest-selling appetizer on your table. You can even make it before-hand and just pop it in the oven before serving. Seriously, how easy and effortless was that?!