Betty Crocker™ published a recipe for pigs in a blanket or crescent dogs in 1957 in its “Cooking for Kids” publication but there are several claims that the recipe was made and enjoyed long before Betty Crocker™ published it. I usually set mine out with ketchup and homemade creamy honey mustard, but you can also use a BBQ sauce or Creamy Italian Dressing. Pigs in a blanket has also become a popular breakfast idea a breakfast sausage gets wrapped up in pancakes and drizzled with maple syrup. Dipping sauces for your Cheesy Pigs in a Blanket are a matter of preference. In other countries, pigs in a blanket uses Vienna or breakfast sausage rolled up in some form of bread. In the United States, we usually roll a classic hot dog up in crescent dough and bake until the crescent is warm and flaky. While most people grew up calling sausage rolled in a buttery croissant “pigs in a blanket,” there have been several renditions of the traditional concept created like our Mini Crescent Dogs or Everything Bagel Crescent Dogs. Heat over medium-low heat to gently heat the milk-cheese mix. In a saucepan, combine the cornstarch coated cheese, evaporated milk, cayenne pepper, habanero and mustard. 8 oz shredded monterrey jack, 1 tbsp cornstarch. Toss the cheese with the cornstarch, until well-mixed. It also doubles as the perfect party food and can be served as an appetizer. Grate the cheese using the large holes of a box grater (or equivalent). The crescent dog is easily one of the most-loved snacks (or dinner!) of our childhood.
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