Pigs-in-a-Blanket

What would a '50s party be without pigs-in-a-blanket-those cocktail franks wrapped in warm dinner rolls? Our grown-up version adds an extra dash of flavor with grainy mustard. You can also use a fruit chutney or jalapeño jelly.

Makes 48 pigs

• 2 (8-ounce) cans refrigerated quick crescent dinner rolls
• 2 tablespoons grainy, Dijon, or honey mustard
• 1 (16-ounce) package cocktail franks
• Ketchup, mustard, or prepared horseradish

• 1. Preheat oven to 375 degrees. Working with one package of rolls at a time, separate dough into 8 triangles. Cut each triangle into thirds and spread with mustard. Place one cocktail frank on widest end of triangle and roll up tightly. Place on ungreased cookie sheet, point side down. Repeat with remaining dough and franks.
• 2. Bake 12-15 minutes, or until golden brown. Serve warm with ketchup, mustard, or prepared horseradish.

Nutrients per serving:
Calories: 69
Fat: 5g
Cholesterol: 7mg
Carbohydrate: 4g
Sodium: 150mg
Protein: 2g
Total dietary fiber: 0g

TIP: Make-ahead tip: Prepare pigs-in-a-blanket and freeze for up to a week. To reheat: place pigs, thawed, on cookie sheet, cover loosely with foil, and bake at 350 degrees for about 10 minutes.

November & December 2004

Photographer: Melanie Acevado

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