| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 2 dozen |
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 2 dozen |
Ingredients
- 2.5 ounces sliced pancetta, diced
- One 8-ounce tube refrigerated crescent dough
- 24 mini hot dogs
- 1 egg
- 1/4 cup grated Pecorino Romano cheese
- 1/2 cup store-bought Alfredo sauce, for dipping
Instructions
- In a large skillet over medium-low heat, cook the pancetta until cooked through but not too crispy, 5 to 6 minutes. Transfer to a plate lined with paper towel.
- Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
- Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Place a mini hot dog on the wide base end of a triangle. Starting at the base end of the triangle, roll up toward the pointed end, to wrap the hot dog. Place on the prepared sheet tray. Repeat with the remaining dough and mini hot dogs.
- In a small bowl, beat together the egg and Pecorino Romano cheese. Using a pastry brush, brush the pigs in a blanket with the egg mixture. Sprinkle with the diced pancetta.
- Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the Alfredo sauce for dipping.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 194 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 34 mg |
| Sodium | 532 mg |
| Serving Size | 1 of 24 servings |
| Calories | 194 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 34 mg |
| Sodium | 532 mg |
Reviews
These were so easy. My hubby loved them but thought a mustard sauce for dipping would work as well.
Made these for a holiday party and they were gone within minutes. They are so easy and can be made for any occasion in an instant. For my family it was also a great lunch idea.