Monday, September 10, 2012

HOGS IN A SLEEPING BAG

BASICALLY, CHEESY PIGS IN A BLANKET!

INGREDIENTS NEEDED:
YEP! THAT'S IT...
-PKG OF SHREDDED CHEESE
-2 PKGS OF CRESCENT ROLLS
-PKG OF HOT DOGS

DIRECTIONS: 
START BY SLICING A DOG ALMOST IN HALF.
DON'T CUT ALL THE WAY THROUGH.

THEN STUFF THE DOG WITH SOME SHREDDED CHEESE.

POP THE ROLLS OPEN AND TAKE OFF TWO IN A RECTANGLE AND PRESS THE CENTERS TOGETHER.

PLACE THE DOUGH OVER THE TOP OF THE STUFFED DOG.

THEN PICK IT UP AND SEAL ALL THE EDGES THEN FLIP IT OVER ON A SPRAYED PAN.

THEN REPEAT!

BAKE IN THE OVEN ON 350 FOR 12-16 MINUTES OR UNTIL THE DOUGH IS GOLDEN BROWN.

YOU CAN DIP THEM IN MUSTARD, HONEY MUSTARD, RANCH OR JUST EAT THEM PLAIN.

ENJOY!

I'M SURE THERE'S AN ACTUAL NAME FOR THESE, BUT I GOT THE IDEA FROM WATCHING DINERS, DRIVE-INS & DIVES. THEY HAD A SIMILAR RECIPE FOR RUDYS, WHERE THEY USED REINDEER SAUSAGE INSTEAD OF HOT DOGS AND POTATO DOUGH INSTEAD OF CRESCENT ROLLS. THEY LOOKED SO GOOD I HAD TO TRY MY OWN VERSION. WE LOVED THEM, SO I HOPE YOU DO TOO!

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