Crunchy Salty Sweet

The Super Bowl is upon us. Andrew and I will (hopefully, depending on this teeny tiny blizzard) be in Aruba for the game. He will be watching his beloved Patriots, while I am off catching rays and sipping on mai-tais. This is not to say I’m not into sports. I actually love them, but the sadness I’m feeling from the Packers loss, combined with the fact that I’ll be in paradise means I won’t be quite as into the game as I have been in past years.

Now, if we were home that would be a different story! One of the dishes I absolutely would be making for the game is a new take on pigs in a blanket. One of dishes most commonly requested during our group gatherings is pigs in a blanket, and I’m happy to say that this is 1000% better than the original. The cheddar and butter in the crust form a light, cheesy, and crunchy ‘batter’, while the pimento provides the bright color and the nod towards pimento cheese.

If you’re making the honey mustard dip (you should!), whisk together the mayo, mustard and honey. Let chill in the fridge until your pigs are ready.

Pat the sausages dry, and let them sit on paper towels for about 30 minutes while you prepare the dough.

Drain the pimentos and pat dry with paper towels.

Using a food processor fitted with the grating blade, grate the cheese and butter.

Switch to the metal mixing blade, and add in the flour, worcestershire sauce, paprika, salt and cayenne. Process until you get a cohesive mixture.

Add in the pimentos.

The tiny bit of moisture in the pimentos will allow the dough to begin to come together and pull away from the side of the bowl.

Now we’re ready to wrap our piggies!

Take 1 tablespoon of dough and create a small disk that is a little larger than the sausage. Put the sausage in the center of the disk and fully encase the sausage with the dough.

Place each sausage package onto a parchment paper lined baking sheet. My dough made 22 pigs in blankets.

Transfer the baking sheet to the refrigerator for an hour. This step is critical, as it firms the dough and prevents it from spreading during baking.

When ready to bake, preheat the oven to 400 degrees. Bake for 21-23 minutes until the cheese dough is puffy and the bottom is browned.

Serve immediately with the honey mustard dip.

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Adapted from Food Republic

Makes: about 2 dozen

Prep: 30 minutes, Cook:20 minutes, Total: 50 minutes

Honey Mustard Dipping Sauce:

• 1/2 cup reduced fat mayonnaise
• 1/4 cup yellow mustard
• 2 tablespoons honey

Whisk all ingredients together, and let chill, covered, in the refrigerator for at least an hour.

Pigs in a Blanket:

• 1 package cocktail sausages
• 2 oz jar diced pimentos
• 8 oz sharp cheddar cheese
• 8 oz (1 stick) unsalted butter
• 1 cup all purpose flour
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/8 teaspoon cayenne pepper (optional)

Pat the sausages dry, and let them sit on paper towels for about 30 minutes while you prepare the dough.

Drain the pimentos and pat dry with paper towels.

Using a food processor fitted with the grating blade, grate the cheese and butter.

Switch to the metal mixing blade, and add in the flour, worcestershire sauce, paprika, salt and cayenne. Process until you get a cohesive mixture.

Add in the pimentos. The dough will begin to come together and pull away from the side of the bowl.

Take 1 tablespoon of dough and create a small disk that is a little larger than the sausage. Put the sausage in the center of the disk and fully encase the sausage with the dough.

Place each sausage package onto a parchment paper lined baking sheet. My dough made 22 pigs in blankets.

Transfer the baking sheet to the refrigerator for an hour. This step is critical, as it firms the dough and prevents it from spreading during baking.

When ready to bake, preheat the oven to 400 degrees. Bake for 21-23 minutes until the cheese dough is puffy and the bottom is browned.

Serve immediately with the honey mustard dip.