Thursday, September 4, 2014

Weekend Gourmet Flashback: Posh Pigs In a Blanket...Perfect for Football Season!

This Sunday is one of my favorite times of the year: the start of the Houston Texans football season! Last year was a rough year for us die-hard Texans fans, but things are looking up for our home team this year. We've got a new coach, a new quarterback...and an amazing defense led by my favorite player, JJ Watt!! Football watching also means something else: football food. To me, football food means many things: a great sandwich, spicy wings, and dips. Basically, I love finger foods -- and I've got a doozy to share with you today. I first shared these Posh Pigs In a Blanket at the start of last football season. They're so good that I decided that I had to share them again this season. 

My amped-up version takes this classic finger food to a new level of deliciousness. These spicy bites feature cheddar-studded turkey smoked sausage wrapped in crescent dough. I upped the flavor by adding honey mustard, shredded cheddar, and a mixture of sauteed shallot and Hatch chiles. Before these piggies are baked, I sprinkled a bit of cilantro and Cajun spice on top to add even more spicy flavor. A quick warning in advance: these little piggies are very addicting, so you may want to make a double batch if you have a big crowd gathered for the big game!

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 cheddar blend
  • 1 shallot, cut in half and thinly sliced 
  • 1/2 small seeded Hatch chile, sliced thinly
  • 1 tbs. olive oil
  • Dried cilantro
  • Cajun seasoning [NOTE: I used Zatarain's]
Step 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 the individual crescent rolls onto the parchment paper. Spread evenly with the honey mustard and sprinkle with the cheddar.
Step 2: Spread each crescent with approximately 1 tsp. of the sautéed shallot and Hatch chile mixture along the larger end of the triangle. Cut each turkey sausage link into two even pieces. Place the sausage across the wide end of the crescent and carefully roll up. You want the end containing the sausage on the bottom so it forms a base.
Step 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.
These pigs in a blanket are definitely posh! 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 provide 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 this batch since that's how Michael likes them. 

I guarantee your family and friends will eat these Posh Pigs In a Blanket up once they take the first bite. These were hands down the most popular dish that I served last football season. I predict they'll be just as popular this season too! I hope you'll give them a try and let me know what you think. 

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