When I make "Pigs in the Blanket" I want something that I can sink my teeth into; not some skinny little hot dog. These are really big beefy Boars Head Knockwurst sausages (IE., Bull Dogs) stuffed with Blue Cheese and wrapped in imported Italian Prosciutto (one form of Italian Bacon) and Crescent Dough. You can make them with regular American-style pork or beef bacon; I just used the Prosciutto because I still had some on hand from a previous recipe. I have made them with and without a cheese stuffing and, while I like the flavor infused by blue cheese or sharp provolone, no matter how I try to perfect this recipe the cheese will almost entirely melt out of the sausages during the baking process.
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Step 1: INGREDIENTS (2 Servings)
The ingredients are easy enough; just 4 items if you are going to stuff your Bull Dogs with cheese; only 3 ingredients if you leave out the cheese:
- 8 ounces Boars Head Beef knockwurst (2 links)
- 2 slices Italian Prosciutto (or enough strips of pork or beef bacon to completely wrap each sausage)
- 2 slices (2 triangles = 2 ounces) Pillsbury Grande Crescent Dough
- 1 ounce Blue Cheese or Sharp Provolone (or cheese of you choice if stuffing the bull dogs - but do not use low-fat or artificial cheese).
Step 2: INSTRUCTIONS:
IF STUFFING YOUR BULL DOGS WITH CHEESE:
- Cut a thin, deep, horizontal slit in each link (being very careful not to cut all the way through the sausage (if you cut all the way through your cheese stuffing will quickly leak out when prepping or baking the "dogs)."
- Cut or crumble thin strips of cheese and press them into the slits.
- Tightly wrap the cheese stuffed links with the bacon of your choice and pin it down with toothpicks (I found it easier to do this with toothpicks broken into halves). (This step will be the same whether or not you stuff the sausages).
IF YOU ARE NOT GOING TO STUFF THE SAUSAGES WITH CHEESE, you can skip steps 1 & 2 above.
Preheat oven to 350 degrees F.
Lightly coat a non-stick skillet with cooking spray and preheat over medium-high heat.
- When the pan is hot, add the bacon-covered sausages and gently stir-fry them (roll them around in the pan) for 2 or 3 minutes, or until the bacon has become slightly crisp.
- Turn the burner off; remove the pan from the heat and place the cooked sausages on paper towels and let them cool for about 15 or 20 minutes before you attempt to wrap them in crescent dough.
- *Place a bacon-wrapped sausage at a slight angle on the widest part of a crescent dough triangle and roll it to the pointed end.
- Cover a baking sheet pan with aluminum foil (do not oil or spray the foil; leave it dry) and place the wrapped bull dogs on the foil. Bake in the preheated over for 15 to 20 minutes, or until the Crescent dough is a deep, golden, brown.
Best when served while still warm.
*NOTE: I am definitely not an "expert wrapper." Follow the instructions on the Crescent Dough package, or search on line to find out how to make a perfect Crescent shaped roll.
Step 3: TIME TO EAT . . .
Nothing fancy needed here! This Bacon Wrapped Bull Dog is presented on a paper plate and served with a small bowl of dipping sauce (mustard, ketchup, and relish) and a frosty mug of Michelob's Ultra Light Cactus Lime Beer.
Try not to eat more than one!
I have prepared the nutritional value of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. Just click on the image to enlarge it. Analysis does not include cheese. If you are using blue cheese add approximately 100 more calories per serving.
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