Why you need to try Smoked Chili Porkzilla in a Blanket Now!
Why settle for normal highs in a blanket when you can go totally overboard into ridiculousness and make Porkzilla in a Blanket?
Things to know:
What are pigs in a blanket?
Pigs in a blanket are a popular appetizer or snack of small sausages or hot dogs wrapped in dough, such as crescent rolls, biscuit dough, or puff pastry, and baked until golden brown. In the US, they typically use cocktail wieners or hot dogs with crescent dough, while in the UK, the term refers to sausages wrapped in bacon. They are often served with dips like mustard or ketchup.
What do you put inside pigs in a blanket?
Your base level pig in a blanket is simply a hot dog wrapped in a crescent roll. You can take it to another level by adding cheese. Another variation is to wrap the hot dog in bacon before wrapping. Puff pastry can be used in lieu of crescent rolls for a change. This recipe goes hog wild in additions to the humble pig in a blanket, then to top it off, some ingredients are cooked in a smoker for even more flavor.
Do I cook the hotdogs before making pigs in a blanket?
You do not need to cook the hot dogs first. The beauty of the simple recipe is that the hot dogs are fully cooked when purchased and will heat through while the crescents bake, making it a snap to get them in the oven. The same stands true with this crazy recipe.
What are good sides for pigs in a blanket?
Pigs in a blanket go great with a variety of dipping sauces like mustard (honey, spicy), ketchup, BBQ sauce, cheese sauce, or ranch, plus classic comfort sides like mac & cheese, baked beans, potato salad, coleslaw, or french fries/tater tots, while also pairing well with breakfast items like eggs or savory options like chili and guacamole.
Ingredients
1 lb Smoked Thick sliced Bacon
4 lb Ground Pork
16 Hots dogs (We used the big Kirkland Hot Dogs from Costco)
Flaky Pastry (We used Jus-Rol Puff Pastry Pre-Rolled Refrigerated Dough from Wal-Mart)
1 cup crushed Fritos
1/2 cup fine grated carrot
1 can Hormel No-Beans Chili
1 cup grated sharp Cheese
1 sweet onion, grated and patted dry to remove moisture
Trader Joe’s Black Garlic Cream Cheese Spread
1 T fresh ground black pepper
1 T Salt
English Mustard (we used Colman’s)
2 T Your favorite seasoning (we used Kosmos Q Honey Chipotle Killer Bee)
2 Eggs & 2 T water for the egg wash
Directions
Prep
1. Fire up your smoker, set to 350F. Smoke the bacon over indirect heat until your preferred level on doneness and dice. We smoked ours for about 15 minutes.
2. Combine the Ground pork, Frito crumbs, 1 cup of grated sharp cheese, your favorite seasoning, grated onion, fresh ground black pepper and salt.
3. Onto a sheet of flaky pastry spread about a tablespoon of Trader Joe’s Black Garlic Cream Cheese Spread across the middle of the sheet.
4. Place a layer of the ground pork mixture onto the cream cheese strip on the pastry
5. Place a layer of diced smoked bacon onto the ground pork mix
6. Put a spoonful or so of Hormel No-Beans Chili on top of the bacon, then sprinkle some shredded cheddar cheese on top of the bacon.
7. Place a hot dog / frankfurter on top of the cheese
8. Top with more of the ground pork mix to encase the hot dog
9. Roll the pastry around the pork mix, brushing the lap end of the pasty with the egg wash and seal the “blanket” with light pressure.
10. Sprinkle with sesame seeds ready for the grill
The Cook
1. Place onto a sheet of baking paper on an oven tray and place on a preheated grill over INDIRECT heat [or oven] at 350 F.
2. Check at about the 20 minute point, rotate for even cooking about half way done if necessary..
3. Add the grated cheese and diced smoked bacon topping just prior to done and be sure to use a digital probe thermometer to check for an internal temperature of 165F
4. Serve hot, with ketchup. ENJOY!
Equipment used:
Yoder YS640S Smoker
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