Pigs in a blanket
 

Do you use pressure canned dough or can you use bisquick or made from scratch biscuit dough?

Do you use small wieners or large wieners cut up?

What do you use for dipping sauce?

Please no pictures. You know why.;)

canned dough...little smokie sausages....yellow mustard......yummy!!!

Bisquick or biscuit dough????? Never heard of it used. In the Polish community Pigs in a Blanket are what others called stuffed cabbage or cabbage rolls. Man pigs in a blanket is one of the many meals I wish I would have had Mom teach me how to make. Mom only knew one way and one size. She always used the largest pot available and it was to the brim. I know there was always a rack of ribs placed on top during the cooking and then shredded when done and added to the sauerkraut. Always good the first day but even better the second and third. Some always went into the deep freeze and when reheated it was just as if it came out of the pot. Oh for some of that old Polish cooking. Bisquick?

VG

I mostly use pressurized dough and small wieners. Have also used puff pastry for a little fancier presentation.

Canned dough and little party wieners and honey mustard

VG, must be the same name for two different dishes. You're talking about stuffed cabbage; they're talking about a party appetizer of miniature hot dogs with dough wrapped around them and then baked.

I think your mom's sounds like the better dish! Wow. Your description made my mouth water.

Hmm... looks like they used pancake batter! (Great find, Skyguy.):BigApplause:

It's been years since I've made them, but, I think I used Pillsbury Croissant dough. It seems like the biscuit dough might be too thick.

Yap, same name for two different things. But then again it may be an Ahia thing but relatives in the Pittsburgh Polish community also called the stuffed or rolled cabbage, pigs in a blanket.

VG

VG,

Might just be a Polish thing. I'm from Brooklyn and we called them pigs in a blanket.
Also gawompki(sp), or kadlupki (sp), Czech...lol

As to original post I use Pillsbury Crescent Roll dough and Hebrew National little franks.

small hot dogs...and red lobster cheese dough...the mix is at sams...or small hot dog baked in cake pop pan with corn meal...like a mini corn dog but not fried..

I thought we weren't allowed to talk politics??

Pigs in a blanket a.k.a. Gowumpki
 

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Pammy says canned Pillsbury croissant dough and little smokies.

Originally Posted by graciegirl View Post
Do you use small wieners or large wieners cut up?

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Oh, the comeback possibilities that come to mind!

Aha!

Pillsbury Crescent Roll Dough. Separate the triangles and cut them in half the long way. Roll the Little Smokies in them and cook according to the instructions on the dough container. Dip in spicy brown mustard.

I wiould like to know how someone would use the Red Lobster biscuit dough. You aren't supposed to roll that out are you? I thought that dough was just dropped by the spoonfull onto the cooking sheet. Sounds interesting though.

I make these often as appetizers and they are always gobbled up!!!! I use Pillsbury Crescent (sp?) is what is on the packaging not Croissant and small smokie sausages. I buy honey mustard either from Honey Baked Ham Company or Publix's Boars Head honey mustard for dipping. These little jewels bake up flakey and delicious - you'll love em......

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Can't get any better!
 

A FOOD post with PICTURES! :thumbup:

Senior Citizen, thank you very much I will be trying them for sure. Now it is off to the local farmers market as Ohio grown fresh produce is starting to come in and the Amish farmers always have a great selection. May be a week or so to early for sweet corn but I may try a few ears to see if the good stuff has arrived. A lot of rain this year so I will see how that has impacted prices and flavor.

VG

Brag, BRag, BRAG!!! Ahia corn... We grew up on it. Sigh.:thumbup:

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Polish / Hungarian. My grandmother lived with us when I was little and she could only speak Polish. I learned enough to be able to communicate and I could understand what my mother was saying to her but I have forgotten almost all of it.

The farmers market had bowling ball size cabbage for $1.00 each. To me they were on the very light color side and almost a faint yellow. The normal green cabbage was smaller in size and the farmer said in about 2 weeks the really good cabbage will be in.

I did pick up on 4 pounds of nice green beans that I just blanched and put in the freezer. I may stop by again tomorrow as it takes place 4 days a week and I drive right by the place going to the Y for my daily 5 mile walk. Saturday is one of the big days for the market.

The rolled cabbage (politically correctness) looked very similar to what Mom made. She would also cut up some of the cabbage and add to the pot along with drained sauerkraut and a rack of rids on top for good measurer. The one problem she had is that she could only do it one way and as much as she tried to reduce the recipe for two or three people she could not get it right. So she just made the big pot the old fashion way and into the deep freezer. Great stuff.

I will look on the Internet later to see if I can fine out what the carb / sugar content may be in a serving. That me be the determining factor if I am allowed to eat it.

VG

This is how we make Pigs in the Blanket back in Pittsburgh
I have made them a lot .

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Same name in Cleveland.

Sam's Club ....Lady Lake Frozen Food Section...Wonderful ...Total Time 1hr 10 min. that includes picking up a 6 pack of Peroni. Done Job !!