The Chew: Spicy Chorizo, Italian + Kielbasa Pigs in a Blanket Recipes

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The Chew Extra Value Friday: Fabulous Football Party

It wouldn’t be a Fabulous Football Party for The Chew’s Extra Value Friday without an installment of the C&C Football Factory. Clinton Kelly and Carla Hall did their best end zones dances to get the blood pumping so they could cook Pigs in a Blanket three ways.

Carla Hall said that even foodies love pigs in a blanket, even if they may pretend not to. Make it simple by pairing any sausage and dipper with packaged puff pastry. Would you want to try Spicy Chorizo, Italian style, or Kielbasa?

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The Chew: Carla Hall Pigs in a Blanket Recipe Ingredients

The Chew: Spicy Chorizo, Italian + Kielbasa Pigs in a Blanket Recipes

Use your favorite sausage to make this simple Pigs in a Blanket recipe. It couldn’t be any easier than cooking and serving with your favorite dipping sauce.

  • 1 box thawed Puff Pastry

Spicy Chorizo Pigs Ingredients

Italian Pigs Ingredients

  • 2 cooked Sweet/Spicy Italian Sausage
  • grated Parmesan
  • Marinara Sauce

Kielbasa Pigs Ingredients

  • 1/4 Kielbasa
  • Poppy Seeds
  • 1/2 cup Sauerkraut
  • Olive Oil Spray
  • Spicy Brown Mustard

Carla Hall: The Chew Pigs in a Blanket Recipe Directions

  1. Preheat oven to 375 F.
  2. On a flour-dusted surface, roll puff pastry out and cut into 3” squares.
  3. Fill with choice of filling and bake 18-20 minutes before serving.
  4. Serve with choice of recommended dip options.

Spicy Chorizo Pigs Directions

  1. Cut sausage into 1/2” pieces.
  2. Place a sausage piece in each square.
  3. Dampen dough edges and seal them like dumplings, pinching to crimp.
  4. Serve with Spicy Queso Dip.

Italian Pigs Directions

  1. Cut sausage into 1/2” pieces.
  2. Place a sausage piece in each square.
  3. Dampen dough edges and seal them like dumplings, pinching to crimp.
  4. Spray with olive oil and sprinkle parmesan on top.
  5. Serve with marinara dipping sauce.

Kielbasa Pigs Directions

  1. Cut sausage into 1/2” pieces.
  2. Place a kielbasa piece in each square with 1 tsp sauerkraut.
  3. Dampen dough edges and seal them like dumplings, pinching to crimp.
  4. Spray with olive oil and sprinkle poppy seeds on top.
  5. Serve with spicy brown mustard for dipping.
  6. (Spread mustard inside the dough if you want to mix it up.)

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