Jumbo Pigs in a Blanket

Name: Jumbo Pigs in a Blanket
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Cajun
Ingredients: 3 (8-ounce) packages croissant dough; All-purpose flour, for dusting; 6 blackened smoked sausages; 12 slices Colby Jack cheese; 1 egg, beaten; 2 ounces mayonnaise; 2 ounces ketchup; 2 ounces Creole mustard; 1/2 teaspoon ground cumin; 1/4 teaspoon freshly cracked black pepper; 1/4 teaspoon kosher salt

Recipe GLPRf0829e83bf3abb

Cajun

Appetizer

35 min

1003 cal

Servings: 6

Oven

SNAP eligible

A Creole-inspired twist on the classic appetizer, featuring blackened smoked sausages wrapped in flaky croissant dough and topped with melted Colby Jack cheese. Served with a zesty Creole-spiced mayonnaise sauce for dipping.

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Ingredients

3 (8-ounce) packages croissant dough

All-purpose flour, for dusting

6 blackened smoked sausages

12 slices Colby Jack cheese

1 egg, beaten

2 ounces mayonnaise

2 ounces ketchup

2 ounces Creole mustard

1/2 teaspoon ground cumin

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon kosher salt

Directions

Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Dust your work surface lightly with all-purpose flour. Unroll the croissant dough packages and lay them flat on the floured surface.
Cut the croissant dough into strips approximately 3 inches wide and 6 inches long. You should have enough strips for each sausage to be wrapped.
Place a strip of dough on your work surface. Lay one sausage at the end and top with 2 slices of Colby Jack cheese. Tightly roll the dough around the sausage and cheese, sealing the seam by pinching gently. Repeat with remaining sausages, dough, and cheese.
Arrange the wrapped sausages seam-side down on the prepared baking sheet, spacing them 2 inches apart.
Brush the beaten egg over the top and sides of each wrapped sausage to create a golden finish.
Bake for 18–22 minutes, until the croissant dough is puffed and golden brown.
While the sausages bake, prepare the dipping sauce by whisking together the mayonnaise, ketchup, Creole mustard, ground cumin, cracked black pepper, and kosher salt until smooth and well combined.
Remove the pigs in a blanket from the oven and let cool for 2 minutes before serving. Serve warm with the Creole mustard dipping sauce on the side.

Comments

Grocery List Plus Editorial Staff4.25

Every ingredient is a standard stock item at Harris Teeter, Food Lion, Publix, or Walmart, with no special stops required. The real cost driver is the sausage and Colby Jack cheese, pushing this to around $2.50 to $3.00 per serving for what amounts to an appetizer or light lunch rather than a weeknight dinner. The stated 35 minutes is honest if you're using store-bought croissant dough, but accounts for baking only; add 10 minutes for prep and assembly. This is a crowd-pleasing, hands-off dish once assembled that reheats well and feeds six as an appetizer or three as a hearty lunch, though it's fussy enough that you'll want to read the recipe once before starting.