Sunday, September 8, 2013

Are You Ready for Some Football?!?!? Tailgating #SundaySupper...Featuring Posh Pigs In a Blanket

I'm excited today for a couple of reasons. First, after a hiatus from #SundaySupper to take part in the H-E-B/ConAgra Meal Maker Challenge, I'm back! I had a fabulous time participating in the Meal Maker Challenge, but I'm glad to be back sharing with all my dear #SundaySupper friends. I came back just in time to celebrate the other reason I'm excited today: football season!! My Texans are on the short list of teams expected to challenge for the Super Bowl...and football also means lots of great tailgating food. Our hostess is Lane from Supper for a Steal, and she challenged us to share our favorite football-watching foods. To me, football food means many things: a great sandwich, wings and dips. Basically, I love finger foods, and I've got a doozy to share with you today! I love pigs in a blanket, so I concocted my Posh Pigs In a Blanket, which take this classic finger food to a new level of deliciousness.
These spicy bites feature cheddar-studded turkey smoked sausage wrapped in crescents. Then, I upped the flavor quotient by adding honey mustard, shredded cheese and a mixture of sauteed shallot and Hatch chiles. Before they are baked, I sprinkled cilantro and Cajun spice on top to even more spicy flavor. WARNING: these little piggies are addictive, so you may want to make a double batch if you have a big crowd!

Posh Pigs In a Blanket
a Weekend Gourmet Original
  • 1 can refrigerated crescent rolls (8 count)
  • 4 links Johnsonville Turkey Sausage with Cheddar
  • 1/3 cup honey mustard (or regular yellow mustard)
  • 1 cup shredded sharp cheddar
  • 1 shallot, cut in half and sliced into thin half moons
  • 1/2 small seeded Hatch chile, sliced thinly
  • 1 tbs. olive oil
  • Dried cilantro
  • Cajun seasoning (I used Zatarain's)

1. Preheat oven to 375 and line a rimmed baking sheet with parchment. Place the olive oil in a non-stick skillet over medium heat; add the shallot and Hatch chile and saute for about 10 minutes, until golden-brown. Place individual crescent rolls onto the parchment paper. Spread evenly with the honey mustard and sprinkle with the cheddar.

2. Spread each crescent with approximately 1 tsp. of the sauteed shallot and Hatch chile along the larger end of the triangle. Cut each turkey sausage in half lengthwise. Place the sausage across the wide end of the crescent and carefully roll up. You want to the end containing the sausage on the bottom so it forms a base.
3. Sprinkle the top of each crescent with dried cilantro and Cajun seasoning. Bake for approximately 15 minutes, until the crescents are golden-brown. For event baking, turn the baking sheet around halfway through baking. Let the finished pigs in a blanket cool for 5 minutes before plating and serving.
Boy, are these ever good! Each bite has a bit of sweet tang from the honey mustard, a double shot of cheese...and just the right amount of spice. The Hatch chiles and Cajun seasoning bring just a touch of heat...and I liked the onion backnote from the shallot. If you're not a honey mustard fan, simply use good old yellow mustard instead. That's what I did for half of these since that's how Michael likes them. 

Wait until you see what the rest of the #SundaySupper tailgaters are bringing to the party today! Check out their recipes, then make sure to join us for our weekly Twitter chat at 600 CST! We'll be sharing our favorite tailgating tips and recipes to help you kick off the 2013 football season in a delicious way.
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