There are certain things in this world that make me smile no matter what.
A babies laugh
My children's faces
and pigs in blankets
I am not talking about the Gieco pig in a blanket either, although he does kind of make me giggle.
I am talking about those good old fashion piggies that your Mom made for you when you were a kid.
That buttery dough, gooey cheese, and meaty hot dog. Aaahhhh yes!
But as much as those little bundled up weenies make me happy, it has been years since I have had one.
I think I made them for my kids a few times, but they didn't seem to appreciate them as much as I did. Ppfffttt kids these days!
So I learned to live without my swaddled swine, and had to rely on babies, puppies, and my kids (who obviously did not get my piggy gene) to make me smile.
Fast forward to a few days ago, when I receive a tantalizing tweet from @PigsBlanketsDay asking me what I was going to be making for Pigs In Blanket Day.
Be still my heart! There is an actual day for my tasty treat?
I was hot on it! I had already found a recipe in my Food Network magazine, but it was filed away under "Hopefully One Day". Who knew that day would come?
And you know what? Kevin lovvvvvved these little guys. I mean, I had to fight him off to be able to take a picture before he jumped in with both feet eerrrr hands, feet would just be weird. Happy happy me!!
So a word of advice.
If you plan on serving more than just two, make a double batch!
1 cup sauerkraut, drained well and roughly chopped
1 (8-ounce) tube Pillsbury crescent roll dough
3/4 cup Swiss cheese, shredded
24 beef cocktail sausages
1 large egg
Caraway seeds for sprinkling
Spicy brown mustard for dipping
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Place sauerkraut on a cutting board and roughly chop, then transfer to a clean kitchen towel and wring the rest of the moisture out of it. Fluff with your fingers.
Unroll the crescent dough and pinch the seams together. Cut the dough in half lengthwise, then cut each half crosswise into 12 strips. Spread about 1 teaspoon of sauerkraut on each dough strip, leaving a 1/2 inch border on one end. Sprinkle with the cheese and place one sausage on the strip. Roll the dough around the sausage and press lightly to seal the edge.
Transfer to the baking sheet, seam side down, and brush with the egg wash. Sprinkle with caraway seeds and bake until golden brown, about 15 minutes. Serve with mustard.