December 9, 2010

Party Food

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Margaret's Morsels | Little Corn Dogs


I always loved planning birthday parties for my son.  When he was younger, he'd choose a theme -- building, cars, Legos -- and we'd plan food and games to go with the theme.  Although the theme changed every year, one thing remained the same.  He always wanted Little Corn Dogs, also known as pigs in a blanket, on the menu.


You can buy pigs in a blanket in the freezer section at the grocery, but if you have the time they're easy to make.  All you need is canned dough and cocktail wieners.  Most recipes use a can of crescent rolls.  The recipe I liked and made for years used a can of cornbread twists instead. Unfortunately, cornbread twists are no longer on the market.  All is not lost, though, because you can recreate the taste and texture with only one additional ingredient.


I don't care for pigs in a blanket made with crescent rolls so I substitute a can of breadsticks.  After I take the breadsticks out of the can, I coat both sides with the secret ingredient:  cornmeal.  The cornmeal is what gives the finished product a wonderful texture.


Margaret's Morsels | Little Corn Dogs
I coat the dough before cutting it into thirds.

There are 12 breadsticks in a can so I cut the breadsticks into thirds.  This gives me 36 pieces which is enough for one 14 ounce package of cocktail wieners.  The easiest way to assemble them is to put the cocktail wiener on one end of the dough and roll the wiener and dough to the other end. Once the wiener is covered with dough, roll the seam back and forth on the work surface to smooth the seam and seal it completely.


Margaret's Morsels | Little Corn Dogs
Start rolling from one end to the other.

Most directions say to bake the pigs in a blanket at the temperature listed on the can of dough.  I think they brown better if they're baked at a higher temperature.  I bake them at 450° until the dough is brown, about 10 to 15 minutes.

Today is my son's birthday, but he doesn't want a party or pigs in a blanket this year.  He requested Marinated Baked Chicken for supper instead.  At least he still wants Peanut Butter Pie instead of cake for dessert.  I guess some things never change!

Little Corn Dogs

1 (11 oz.) can refrigerated breadsticks
1 (14 oz.) pkg. cocktail wieners
cornmeal (optional)

Coat breadsticks with cornmeal, if desired.  Separate breadsticks into strips.  Cut strips into thirds.  Wrap each strip around one cocktail wiener. Place seam side down on greased cookie sheet.  Bake at 450° for 10 to 15 minutes, until golden brown.


© Margaret's Morsels


4 comments:

  1. That looks yummy and easy!! Two things l look for in recipes! thanks for sharing!! Merry Christmas! Donna

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  2. Thanks, Donna! Merry Christmas to you too!

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  3. Hi Margaret, these look really great. I always wanted to make my own little franks in blankets but never did and yours look very easy!

    Sandi @ A New York Foodie

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    1. Thanks, Sandi! Not only are these easy, they're better than the ones in the store! I like them better when I coat the dough with cornmeal. Unfortunately, my son likes them plain and, since I make them for his birthday, the birthday boy gets his way:)

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