I needed to make Super Bowl food like I needed another hole in the head. This wreaks havoc on trying to lose weight, but man, this stuff is yummy. I got this recipe from Our Best Bites and it was a favorite at my house. My husband said I hit a home run with the pairings this year. Well, it wasn’t in football terminology, but it was appreciated. My grandsons even liked it–of course, they had to pull the pig out of the blanket. Purists…
Do you see that square-ish little part of a sandwich in the bottom right corner? Yeah, that one. Future post. Stay tuned!
8 all-beef hot dogs (Oscar Mayer has some great choices here)
2 cans refrigerated crescent roll dough
1 cup shredded Swiss cheese
1 cup sauerkraut, well-drained (about a 15-oz. can–I used the Bavarian style with the caraway seeds)
1 large egg, lightly beaten
1. Preheat oven to 375 degrees.
2. Cut the hot dogs in half, cross-wise.
3. Divide the crescent rolls at the perforations.
4. On the wide end (opposite of the pointy end) of the crescent roll dough, place 1 tablespoon drained sauerkraut, 1 tablespoon of the Swiss cheese, and a hot dog half. Roll it up, being careful to tuck in the edges to hold things in. Place on lined baking sheet; repeat with the rest of the dough.
5. Brush the beaten egg over the tops of each “pig” and bake for 12-15 minutes, until golden brown.
6. Makes 16 wrapped up piggies.
7. I served these with Thousand Island Dressing and Spicy Brown mustard for dipping. OBB also suggests Creole mustard.