Super Pigs In A Blanket

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Pigs in a blanket is the perfect food for mouth-popping while the eyes are locked on the TV for a big play or ridiculous commercial during the Super Bowl. But the perfection of a mini-hot dog rolled in warm, toasty dough notwithstanding, this is America—the land of opportunity and innovation.

With that in mind, there is always room for improvement, even in the case of cocktail wieners. Here on Long Island, we have access to an ever-widening array of ethnic cuisines and recipes. This makes the adherence to one form of pig in a single variety of blanket downright ludicrous. In the spirit of Super Bowl snack time, here are three variations on that winning formula.

Breakfast Blankets

Those mini-breakfast sausages are perfect for dough treatment, and pairing this maple-tinged meat with biscuit dough is a no-brainer. Breakfast for dinner is one of the greatest eating innovations of all time—therefore, breakfast for snacking is a natural and must-needed progression.

Brown-and-serve sausages are fine in this application, as are the fresh, homemade variety for the more aspirational super chef. As for the biscuit, these are easy enough to rustle together using store-bought ingredients.

Porco In Una Coperta

Italians are the champs of equating food with love and rightfully so, as Italian food fills the belly with warmth—artery-clogging warmth. That warmth can be extended to Super Bowl, one of the top eating holidays of the year.

Making an Italian spin on pigs in a blanket is easy, simply substitute sweet or hot Italian sausage and mozzarella cheese while brushing your dough with pesto or Italian dressing. Whip up some marinara sauce for dipping on the side.

Cuban Twist

The classic Cubano sandwich layers pork, ham and Swiss cheese with mustard and pickles on pressed sandwich bread—this is easily translatable to the form of pigs in a blanket. Use crescent dough as the blanket, but spread a thin layer Dijon and honey mustard on the raw dough before adding a classic cocktail frank and Swiss cheese. Roll up and brush the tops with melted butter.

To complete the Cubano, mix relish and mustard together for a dip that combines pickles and mustard sharpness to each bite.

For Super Bowl recipes from your favorite chefs, see Super Snacks.


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Steve Mosco is editor-in-chief at Anton Media Group, editor of Plainview-Old Bethpage Herald and Levittown Tribune, and a columnist for Long Island Weekly's food and sports sections. He fancies himself a tastemaker, food influencer and king of all eaters.

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