600 pigs blanket from scratch Recipes

original crescent dough, dijon mustard, hot dogs or cocktail franks, egg, lightly beaten, poppy seeds or sesame seeds, tangy dipping sauce , recipe follows, sour cream, mayonnaise, dijon mustard, whole-grain mustard

fresh pizza dough, part-skim mozzarella cheese, shredded, turkey hot dogs , halved crosswise, ketchup, barbecue sauce, prepared mustard

refrigerated crescent roll dough, cocktail franks, rinsed and drained, mustard , optional

refrigerated crescent roll dough, olive oil, provolone cheese, halved, swiss cheese, halved, mozzarella cheese, halved, asparagus spears, trimmed and cut in half, olive oil, for drizzling (optional)

egg, water, all-purpose flour, pepperidge farm puff pastry sheets , thawed according to package directions, light cream cheese, softened, shredded cheddar and monterey jack cheese blend, roasted garlic, mashed, bacon, cooked and crumbled, jalapeno peppers , cut in half lengthwise and seeded

scallops, sherry, white sugar, salt, bacon, cut in half, water chestnuts, sliced, green onion , cut into 1 inch pieces

frozen puff pastry (2 sheets), thawed, whole grain dijon mustard, fully cooked chicken and apple sausages or chicken andouille sausages (about 12 oz), each link cut crosswise into 8 rounds, egg, milk

fresh bread crumbs (ground in food processor from 2 slices of bread), milk, onion, finely chopped, carrots, finely chopped, celery rib, finely chopped, garlic cloves, finely chopped, olive oil, salt, ground grass-fed beef (preferably ground once; see cooks notes), ground pork (preferably shoulder, not lean; and ground once; see cooks notes), ketchup, eggs, lightly beaten, worcestershire sauce, smoked paprika (optional; see cooks notes ), freshly ground black pepper, bacon slices, halved crosswise

egg, bread, butter, ham, baked, havarti cheese or 1/4 cup monterey jack cheese or 1/4 cup swiss cheese, shredded lightly packed

pillsbury refrigerated crescent dinner rolls, hot dogs, velveeta cheese

puff pastry, 2 sheets slightly thawed, andouille sausages, cut into 32 pieces, egg, beaten, flat leaf parsley, cilantro leaf, garlic cloves, olive oil, red wine vinegar, crushed red pepper flakes

fat-free or nearly franks (about 40 to 45 calories each), refrigerated reduced-fat crescent dough, flour , for dusting, mustard , as dip, optional

egg, lightly beaten, heavy cream, flour , for rolling out dough, recipe white bread dough , recipe follows, onion marmalade , recipe follows, well-chilled boudin sausage, each link about 2 oz, casings removed, essence, for garnish , recipe follows, creole mustard , for serving, active dry yeast, lukewarm water (100 to 110 degrees f), granulated sugar, all-purpose flour, kosher salt, unsalted butter , cut into pieces, lukewarm milk, olive oil, chopped onions, vegetable oil, kosher salt, freshly ground black pepper, cayenne pepper, sugar, distilled white vinegar, chopped fresh thyme leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

olive oil, boudin sausage, formed into 2-oz links, white bread dough, divided into 16 (2-oz) portions, onion marmalade, creole mustard

butter, lemon zest, chopped capers, pumpernickel bread, pig shaped cutter, cold smoked salmon fillet, wasabi caviar, black sesame seeds

refrigerated breadsticks, whole grain mustard, hot chili sauce, cream cheese, dill or sweet pickle, cut into small strips, cheddar, cut into small pieces, red bell pepper , cut into small strips, scallion , cut into thin slices, bacon bits, beef cocktail franks, egg, lightly beaten

fat-free hot dogs, cut in half (two 14-oz packages), dijon mustard, egg, poppy or sesame seeds, store-bought whole-wheat pizza dough, room temperature, water