Easy Teriyaki Pigs-In-A-Blanket
Quick and easy appetizer recipe - teriyaki pigs-in-a-blanket using canned croissant dough and teriyaki glaze!
Ingredients
- 1, 8- count package croissant dough
- 24 smoked mini sausages, drained
- 1/4 cup teriyaki glaze
- 2 tablespoon Worcestershire
- 2 tablespoons honey
Instructions
- Preheat the oven to 375F. In a large bowl, mix together the glaze ingredients (teriyaki, Worcestershire sauce and honey), then toss in the sausages.
- Heat a large frying pan over medium/high heat and add the coated sausages. Cook them over medium heat for about 4 to 5 minutes, until the glaze has reduced and thickened and sticks to the sausages well. Remove the pan from heat and let the sausages cool to room temperature.
- Meanwhile, open the croissant dough. The dough usually comes precut. Slice each croissant piece into thirds, creating long and thin pieces (8-count croissant package will yield 24 dough pieces when divided). Wrap a piece of dough around each sausage and place them onto baking sheet lined with parchment paper or a silicon mat.
- Bake the pigs-in-a-blanket in the preheated oven for 10 to 12 minutes, or until the tops are golden brown. Remove and serve warm.
Nutrition
Calories: 69kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 295mg | Potassium: 35mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg