Vegan Pigs in Blankets

Vegan Pigs in Blankets

Presenting Vegan Pigs in Blankets – a twist on an appetizer that’s been around for a very long time. Pigs in Blankets are traditionally made with either sausages or hot dogs, sometimes cheese – all wrapped in pastry. The first written record of Pigs in Blankets occurs in Betty Crocker’s Cooking for Kids in 1957. I’m sure, however, they were being made long before Betty wrote down the recipe.

I remember Mom making these appetizers for parties, using little cocktail sausages. I didn’t like sausages, so I would never try them.

Before we became vegetarian, Brian’s favorite appetizers were the little sausage rolls in those boxes of assorted frozen appetizers. A few years ago, I was determined to veganize those sausage rolls for him. I was happy to discover that, Pillsbury Original Crescent Rolls are vegan. With so many choices of vegan hot dogs and vegan cheese, it was an easy make-over. Hello, Vegan Pigs in Blankets.

Vegan Pigs in Blankets in oven

These are really good and Brian and I both love them. Sometimes I skip the cheese and they’re still delicious. We have served them to our friends and family many times – to great reviews. They are a super appetizer to have tucked away in the freezer.

These Vegan Pigs in Blankets are quick, delicious and addictive – perfect for an after-school/work snack or party appetizer.

Do you like Pigs in Blankets? Think about giving the pigs a little love and try this meat-free alternative.

Vegan Pigs in Blankets Author: The Lovin’ Forkful

Recipe type: Appetizer

Serves: 32

Ingredients

2 cans Pillsbury Original Crescent Rolls

Dijon Mustard

2 cups (approximately) vegan cheddar shreds – I use Daiya

6 vegan hot dogs – I use Yves

Instructions

  1. Preheat the oven to 375˚F.
  2. Open one can of the dough. On a cutting board, separate the dough into the 8 pre-cut triangles. Slice each triangle in half lengthwise, making 16 narrow triangles.
  3. Spread a little Dijon mustard on each triangle. Top with some of the vegan cheddar shreds.
  4. Cut each hot dog crosswise into thirds and then slice each third in half lengthwise. Each hot dog will give you 6 pieces. Wrap each piece in a dough triangle, starting at the wide end of the dough.
  5. Arrange the rolls on a baking sheet lined with parchment paper or a silicone mat. Repeat with the second can of dough.
  6. Bake for 10 to 12 minutes, until golden brown. Enjoy!

Notes

Make ahead: Freeze, unbaked, on the baking sheet. Store them in a freezer bag. Bake, from frozen, in a 375˚F oven for about 12 minutes.

Nutrition Information

Serving size: 1 Calories: 30 Fat: 1,9 g Saturated fat: 0,7 g Carbohydrates: 2,5 g Sodium: 92.7 mg Protein: 0,4 g Cholesterol: 0

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