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Pigs in a Blanket

Prep Time 25 minutes
Cook Time 15 minutes
Servings 2
Calories 616kcal

Ingredients

Coleslaw

  • 2 TBSP Sour Cream
  • 2 TBSP Mayonnaise
  • ½ tsp Granulated Sugar
  • ¼ tsp Garlic Powder
  • 1 TBSP Lime juice
  • ¼ tsp Lime zest
  • Salt to taste
  • Black pepper to taste
  • 1 ½ cups Shredded cabbage mix

Pigs in a Blanket

  • 4 All beef hot dogs cut into 1 inch-long pieces
  • 1/4 sheet Puff pastry cut into strips about 3/4 inch wide by 2 inches long (use as much puff pastry as needed)
  • 4 TBSP Mustard

Baked Beans

  • 1/2 cup Baked beans

Pineapple Orange Juice

  • 24 oz Pineapple orange juice cold
US Customary - Metric

Instructions

  • Preheat the oven to 425°F (218°C).
  • Prep the ingredients per the instructions above.
  • Make coleslaw: Whisk together all of the ingredients (except cabbage) in a bowl until combined; season with salt and pepper. Add in the cabbage mix and combine. Let flavors meld in the refrigerator until ready to serve.
  • Wrap each piece of hotdog with a puff pastry strip. Crimp it shut with your fingers so it doesn't unravel while baking. Place on a parchment-lined baking sheet.
  • Cook in the oven for about 15 minutes until puffy and golden brown.
  • Place the baked beans in a saucepan over medium-low heat, and stir occasionally until hot.
  • Serve pigs in a blanket with mustard, cole slaw, baked beans, and pineapple orange juice.

Nutrition

Calories: 616kcal | Carbohydrates: 50g | Protein: 18g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 58mg | Sodium: 1387mg | Potassium: 512mg | Fiber: 7g | Sugar: 4g | Vitamin A: 161IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 5mg