Pigs in a Blanket:
- 1 cup Frigo® Whole Milk Mozzarella Cheese, shredded
- ½ cup Frigo® Shredded Parmesan Cheese
- ½ cup bacon, diced small and cooked until crispy
- 1 small red bell pepper, diced small
- 1 small sweet apple (like Honey Crisp or Gala), diced small
- ½ cup dates, finely chopped
- ¼ cup fresh parsley, finely chopped
- 4 packages (4 each) all-natural smoked sausages
- 4 tubes crescent roll dough
- ½ cup honey mustard
- ¼ cup Frigo® Whole Milk Ricotta Cheese
- 2 tablespoons apple cider vinegar
Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
In a medium-sized mixing bowl, stir together the Frigo® Whole Milk Mozzarella Cheese, Frigo® Shredded Parmesan Cheese, cooked bacon, red bell pepper, apple, dates and parsley. Reserve the mixture to the side.
Make a lengthwise slice in the smoked sausage that cuts down half the depth of the sausage. Line up the sausages on your cutting board and stuff each with 1 tablespoon of the cheese stuffing. Then, set them to the side until you’re ready to assemble them.
On a clean, lightly floured surface, roll out the crescent roll dough and pair up the triangles to make 4 rectangles per tube, ready for assembly. Evenly sprinkle approximately 1 tablespoon of the cheese filling over the rectangles and gently push the filling into the dough. Then, carefully roll each sausage up in the crescent roll dough, keeping the filling in the sausage. Slice each rolled-up sausage in half with an angled cut.
Arrange your piggies on baking sheets, one inch apart, and bake for 13–15 minutes, or until they’re puffed and golden brown.
Meanwhile, in a small bowl, combine the honey mustard, Frigo® Whole Milk Ricotta Cheese and apple cider vinegar. Serve the dip alongside the Gourmet Game Day Pigs in a Blanket and enjoy!
Rad Tip: Make edible footballs! Cut two oval shapes with a cookie cutter, brush the edges with egg wash and fill them with a ½ teaspoon of filling and a cocktail wiener. Pinch the edges together and slice three vents in the top to resemble laces.
Fresh Tip: For a vegetarian option, substitute chopped walnuts for bacon and full-sized dates for smoked sausages.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.