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Pigs in a blanket recipe NOT using crescent rolls

I want to make pigs in a blanket, but I don't like canned crescent roll dough. Would pie crust taste good? What would you use for the pastry. I would like to keep this simple, no fancy pastry recipes please ;-)

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  1. I've used bisquick for these before - I usually do 3 parts bisquik, 1 part grated cheddar, a shake of garlic powder, and enough milk for it to all stick together. Then I roll it out on a floured board, cut them into rectangles and wrap up the sausages. Bake until lightly browned. Of course, you could make your own biscuit dough, too.

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    1. re: jeanmarieok

      This sounds right up my alley. I am making these for a small crowd. They would probably like the crescent roll dough, but since I am making them, I want to like them as well! I have a brand new box of Bisquick, so I'm ready to roll - pun intended! Thanks for the great suggestion.

    2. You can use strips of frozen puff pastry.

      1. Pie crust was what my Mom always used when she made them for parties for the "kids". I liked it and it (along with several other things) was used for a LOT of parties till we had all graduated high school. Our house rocked. She served it with mustard and it was very popular.

        1 Reply
        1. re: mscoffee1

          I've used pie crusts successfully too (even pre-prepared ones). Really, you can't go wrong with any sort of dough wrapper. Unless maybe you tried to use a wonton skin.

          1. my mom always used strips of her usual biscuit dough wrapped around the sausages. Tasty and simple!

            1. Lately I've been following the pretzel craze developing a dough I like. Pigs in a blanket with pretzel dough is really delicious. There are several doughs using AP, rye or ww flours. I tend to like the rye most. Recently we enjoyed chicken sausage wrapped inside homemade rye pretzel rolls. http://www.thefreshloaf.com/recipes/p...

              1. I'm 3rding the Puff Pastry. Yum!

                1. Instead of dusting puff pastry with flour,sprinkle fine grated Parmesan cheese and roll lightly into the pastry.Then add the frank.. Not only flaky but ever so slightly cheesy. Excellent!

                  1 Reply
                  1. You can use a bread type dough. I have a recipe for making little filled pocket pies that I use for making flat bread tarts that would work.

                    1. I'm on the biscuit dough bandwagon, but I would make it from scratch using buttermilk.

                      1. Pizza dough or puff pastry.

                        1. Thumbs up to those recommending homemade buttermilk biscuits. Started doing it on weekend mornings when there's a big soccer or American football match. You can add a little hard cheese or cayenne or serrano to the dough. Very good with a little honey for dipping.