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  • Serena Kahlon
  • Dec 17, 2022

SMOKED GOUDA WRAPPED PIGS IN A BLANKET W/CAJUN RANCH DIPPING SAUCE

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SMOKED GOUDA WRAPPED PIGS IN A BLANKET W/CAJUN RANCH DIPPING SAUCE

SMOKED GOUDA WRAPPED PIGS IN A BLANKET W/CAJUN RANCH DIPPING SAUCE

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Ingredients
  

SMOKED GOUDA WRAPPED PIGS IN A BLANKET

  • 2 tube Refrigerated Crescent Rolls 
  • 48 mini Lil' smokies
  • Smoked Gouda Slices
  • Egg Wash
  • Poppy Seeds
  • Rosemary Springs for decorating
  • Cooking Spray
  • CBK Cajun Ranch Dip for serving

CAJUN RANCH DIPPING SAUCE

  • ¼ cups Sour Cream
  • ¼ cups Mayo
  • 2 tbsp Buttermilk
  • 2 tbsp CBK Warm Cajun & Chicory
  • 1 tsp Minced Garlic
  • 1 tbsp Finely Chopped Green Onion
  • 1 tbsp Finely Chopped Fresh Parsley
  • ½ tsp Finely Ground Black pepper
  • 2 tsp Fresh Lemon Juice
  • 1 tsp Worcestershire Sauce
  • pinch Sea Salt

Instructions
 

  • SMOKED GOUDA WRAPPED PIGS IN A BLANKET METHOD:
    Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and spray with cooking spray. Open the crescent rolls package, roll out and slice the rolls lengthwise into 3 strips. Place a mini Lil' smoky and a thin slice of smoked gouda on the thick end of each triangle and roll up.
    Place the pigs in a blanket on the baking sheet arranged side by side in a circle. They should be touching. Brush with egg wash and sprinkle with poppy seeds. Bake in the oven for 20 minutes, until crescents are golden. Let cool for at least 15 minutes.
    Remove the pigs in a blanket wreath and gently lay it on a circular platter or large cutting board. Lay the rosemary sprigs around the outside of the wreath and place a small bowl filled with the CBK cajun ranch dipping sauce in the center.
  • CAJUN RANCH DIPPING SAUCE METHOD:
    In a small metal mixing bowl, add all the ingredients and whisk together. Add a little more buttermilk if you prefer a thinner, more creamier sauce. Refrigerate for at least one hour to let the flavors blend.
Keyword gouda, pigs in a blanket
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