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In The Know: Eats is a cooking series that showcases easy-to-make and affordable takes on the biggest food trends. From restaurant quality at-home ramen to DIY bubble tea, these are some of the most delicious recipes for all you foodies.
Pigs in a blanket — you know, the mini hot dogs wrapped in crescent roll dough — get a makeover with this recipe. First, the hot dogs are spiralized, which means that they’re cut all the way around (there’s a special tool for this). Spiralizing creates little canals for toppings, and in this case, it’s crescent dough! Serve them on a skewer with a side of grilled peppers and dip them in your favorite condiments.
6 medium hot dogs
8-ounce can refrigerated crescent roll dough
Ketchup, mustard and relish, for dipping
Preheat oven to 375°F and line a baking sheet with parchment paper or a nonstick baking mat.
Push a wooden skewer through the center of each hot dog. Then, use spiralizer to slice each hot dog.
Open the crescent roll dough and gently unroll it into a flat rectangle. Cut the dough in half lengthwise, and reserve one half for another use (you can roll them into crescents and bake them separately according to package instructions). With the remaining half, slice it into six equal strips lengthwise.
Starting at the top of each hot dog, wrap a strip of the dough into the gaps along each hot dog.
Place wrapped hot dogs on the prepared baking sheet about one-inch apart and bake for 10 to 12 minutes, or until the dough is golden brown.
Meanwhile, grill the peppers over medium high heat, about two minutes on each side. Place peppers on a platter.
Serve spiralized pigs-in-a-blanket with peppers and assorted condiments.
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