Pigs n blankets take me straight back to being a child and eating these for breakfast in the morning on the weekends. It’s essentially a two ingredient meal composed of lil smokies sausages and canned crescent roll dough. I decided to take this classic easy dish and turn it up a notch. I added an incredibly luscious beer cheese sauce made with chipotle Gouda cheese and a good beer. Of course you could serve it with ketchup or mustard but I think this beer cheese makes it so much more unique.
If you’re looking for an easy appetizer to bring to a party this holiday season… this is just that. It’s also perfect for football weekends or a snack when guests come over. It’s nostalgic but somewhat modern and updated. Most of the ingredients will stay good in the fridge for about a month. Therefore it’s easy to stock up on ingredients and make these when the time comes. Who doesn’t love pig n blankies, right?
Other appetizer ideas:
OVEN ROASTED BRUSSELS WITH TRUFFLE AIOLI
SPICY JALAPEÑO BACON POPPER DIP
CHEESY SPINACH + ARTICHOKE DIP
HOT GOAT CHEESE IN FIRE ROASTED TOMATO SAUCE
PIGS N BLANKIES WITH CHIPOTLE GOUDA BEER CHEESE
Prep time: 20 minutes
Cook time: 10-12
Total time: 32 minutes
Serves: About 25-30 pigs n blankets
INGREDIENTS:
For beer cheese:
- 1/2 small yellow onion, finely diced
- 1 large cloves garlic, minced
- 2 tbsp butter, usalted
- 2 tbsp all purpose flour
- 1 cup favorite beer
- 2 cups 2% milk
- 8 oz. chipotle Gouda cheese, grated
- 4 oz. cream cheese, cut into small pieces
- Dash of kosher salt
- Dash of ground black pepper
- 3 dashes cayenne pepper
For pigs n blankies:
- 14 oz. package pork lil smokies
- 2 – 8oz. tubes buttery crescent rolls
- 1 egg, beaten
DIRECTIONS:
For pigs n blankies:
- Preheat the oven to 400 degrees F.
- Prep a baking sheet with parchment paper.
- Cut each crescent triangle into 3-4 pieces and begin rolling each lil smoky sausage. Repeat until all sausages are rolled. Place on the baking sheet in rows.
- Beat the egg with a splash of water. Brush the egg wash of the tops of the crescent roll.
- Place in the oven and bake about 10-12 minutes or until dough is golden brown.
For beer cheese:
- Heat a small pot to medium heat. Add in onion, garlic and butter. Sauté until aromatic. Add in flour and whisk. Cook an additional minute to cook off the flour taste.
- Slowly add in beer and let it reduce by half on medium heat for a few minutes. Add in milk and bring to a soft boil. Then add in cheeses, salt, pepper and cayenne.
- Once the cheese is melted and mixture is bubbling, turn heat down to low and allow it to cook an additional 10 minutes to thicken.