Hallmark!
Today is National Pigs in a Blanket Day which celebrates a delicious finger food popular with kids and cocktail party guests all across the world. There are many different cultures that have their own unique twist on this comfort food classic.
In the United Kingdom’s pigs in a blanket are small sausages wrapped in bacon. People have traditionally served them as Chistmas dinner appetizers. In Israel, kids enjoy Moshe Ba Teiva, Moses in the Ark, which are miniature hot doges rolled in a ketchup flavored puff pastry and baked in the oven, In the United States, they are miniature hot dogs wrapped in biscuit or croissant dough and baked until golden brown. Yum!
To celebrate today cook your own pigs in a Blanket, make this finger food for dinner tonight and serve with a side of ketchup! Enjoy!
If you cannot see the bright side, polish the dull side
THOUGHT FOR TODAY
The pig is a hot dog that is swaddled in a blanket, which can be solid white bread or commercial refrigerated, crescent roll triangles. The latter is easier and gives the dish that special aftertaste common to packaged quick rising dough products. Simply wrap a triangle of dough around the center of a frankfurter, and then bake in the oven.
Martin K. Gay
Today’s pictures are of my version of a sandwich which is like pigs in a blanket. It is hot dogs wrapped in a rolled out refrigerator biscuit. They are not a snack, because they are bigger thank a mouthful.
If don’t have hot dog buns, it’s an easy way to make your own bun. I looked for a healthy hot dog to have, as they are high in carbs and salt, and found out there are turkey franks you can buy and Hebrew National All Natural Uncured Beef Franks are good too. So I may still be able to enjoy one! I do love grilled Hot Dogs!
On my healthy eating menu for today is:
Grinder Salad Sandwich
Makes 4 servings
4 whole wheat hoagie rolls
10 0z. thinly sliced low sodium deli turkey
4 slices provolone cheese
2 cups chopped iceberg lettuce
6 oz, multicolored bell peppers, thinly sliced
8 thin slices tomato
1 cup thinly sliced red onion
2 Tbsp chopped fresh flat leaf parsley
1/4 cup mayonaise
3 Tbsp, red wine vinegar
2 Tsp. Italian seasoning
Place rack in middle of oven and preheat to 425 degrees. Line a baking sheet with parchment paper .
Cut rolls in half horizontally. Place cut side up on baking sheet. Divide turkey evenly among the roll bottoms, top with two half pieces of cheese. Set aside
Combine lettuce, bell papers, tomato, onion and parsley in a medium bowl. Whisk together mayonaise, vinegar, and Italian seasoning in a small bowl. Pour dressing over the salad, toss to combine and let stand 5 minutes.
Bake sandwiches until cheese is melted, the turkey is warmed and roll tops are toasted. About 6 minutes.
Top each sandwich bottom with about 1 cup of the salad mixture. Place roll tops on the sandwiches. Cut in half crosswise. Serve immediately.
The only deli meat I eat is turkey. They are very salty and turkey has less. One sandwich is a sufficient for me for dinner. They are tasty and delicious!
Today we should be close to 50 degrees and it will be partly cloudy. Looks like it will be that way most of the week but we will also see some more rain and it’s supposed to be 60 by the weekend.
I hope you all have a GREAT start to this new week! Happy Monday!
COUNTING MY BLESSINGS
Keep calm and eat Pigs in the blanket
Author Unknown
Counting at least 3 things every day that I'm thankful for. There is truly is always something to be thankful for.
11,248 for pigs in a blanket, a delicious sandwich or a snack
11,249. for healthier versions of food to eat
11,250. for a party cloudy day which means it will also be partly sunny!
3 comments:
My husband will rejoice. I watch out for salt as well, but I will eat good quality ham.
"Moses in the Ark" ... I LOVE that. (*grinning*)
Tom and I used to make those roll-ups using cocktail wieners and crescent roll dough, with mayo and/or mustard for dipping. Easy peasy!
Your 'grinder' recipe sounds wonderful for the hot, humid months which should be arriving any day now. So far, we've been lucky and haven't had to engage the A/C. (Knock wood!)
My Mom used to make beef smok-y-links
wrapped in “wompum” biscuits.
I took over when I was old enough to make them.
I still made them after I left home.
I just noticed they dropped the “links” on package
and they make a turkey version now.
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