Grown-Up Pigs in a Blanket

If you haven’t noticed yet, I dig finger food. I dig it a lot. In fact if you are a frequent follower [bless you] you’ve seen quite a few finger food recipes poppin’ up on this deelightful site. I think I’m such a fan of finger foods because they’re just so easy and always a crowd pleaser. You can sit or stand or prance around [my movement of choice] while eating. It’s fun, ok??! It makes me feel like a kid again. You know, when I’d practice my latest and greatest ballet moves around the kitchen table while stuffing chicken nuggets with honey in my mouth [totally safe]. I never let a silly thing like dinner get in my way. No no! The show must…go on. 

Anywho…here is my version of the classic “pigs in a blanket.” Around here we’re pretty big Capitol’s fans. And unless ESPN is one of your go-to channels in your household, you might not know that they are currently in the playoffs. [COME-ON BOYS!!] So, one lovely CAPS game-day, I decided finger food was in order. I scoured the fridge and found leftover chicken sausage + biscuits. Done. The rest was history. Let it be known, from that day forth a new finger-food was found and loved by all [or just us Weis’…and maybe you? wink-wink, nudge nudge].

Grown-Up Pigs in a Blanket

  • 1 Pilsbury container of regular biscuits (10)
  • 2 Italian chicken sausage links, sliced 1/2 inch thick
  • 1 egg, for egg-wash
  • 2 tbsp Italian seasoning 
  • Jarred honey-mustard 
  1. pre-heat oven to 375 degrees.
  2. pop open biscuits. place on cutting board. slice in half. using one half, wrap around sausage slice. make sure the ends touch and are secured together.[otherwise you’ll have a pig in a…towel?!] continue with all biscuits and sausage slices. place evenly spaced on a foiled lined baking sheet with seam facing up. 
  3. brush with egg wash and sprinkle with Italian Seasoning. bake in oven for 10-12 minutes or until sausage is cooked and biscuit is browned. 
  4. remove from oven. place on serving plate and drizzle with honey mustard. 
the CAPS won that night…thanks to these little guys. 


Leave a Reply

Your email address will not be published. Required fields are marked *