Stuffed Pigs in Blankets with Flavored Mustards
Makes: 8 servings
Prep: 35 mins to
Bake: 15 mins to
- 1 8 ouncepackage crescent roll dough
- 1 12 ouncepackage cocktail beef frankfurters
- 1 16 ouncejar sauerkraut, drained and squeezed dry
- Sweet paprika, for garnishing
- Flavored mustards, for serving
Sweet-Hot Mustard
- 3 tablespoons dijon mustard
- 1 tablespoon honey
- 3/4teaspoon ground mustard seed
Maple Mustard
- 3 tablespoons grainy mustard
- 1 tablespoon maple syrup
Creamy Herb Mustard
- 3 tablespoons dijon mustard
- 1 tablespoon sour cream
- 2 teaspoons chopped fresh herbs
Dried Currant Mustard
- 3 tablespoons plumped dried currants (soaked in boiling water and drained)
- 3 tablespoons grainy mustard
Lager Mustard
- 3 tablespoons dijon mustard
- 1 tablespoon lager
Cherry Mustard
- 2 tablespoons dijon mustard
- 3 tablespoons chunky cherry preserves
- Preheat the oven to 375 degrees . Line 2 baking sheets with parchment. Separate 2 sheets of the crescent dough. On a lightly floured surface, roll out each sheet into a 7-by-9-inch rectangle and trim the edges. Using a sharp knife or a pizza cutter, cut 1-inch strips from the long side and cut each strip crosswise into thirds.
- Cut each frank lengthwise about three-quarters of the way through and stuff with about 1 tsp. sauerkraut. Press the franks together and roll up each in a strip of the dough, so the seam is on the bottom and the sauerkraut is on the top; transfer the wrapped franks to the prepared baking sheets. Sprinkle the top of each frank with a pinch of paprika and bake until light golden, about 15 minutes.
- Combine the mustard ingredients, as indicated below, in small serving bowls. Serve the pigs in blankets hot with the flavored mustards.