Carbonara Pigs in a Blanket

Super Bowl is in 2 weeks!  You know what that means (other than watching the halftime show), what are we eating?!?!  

My sister-in-law recently made us these Carbonara Pigs in a Blanket.  Oh my word!  I have done your basic lil' smokies wrapped in the croissant dough and baked them off...but these.  Speechless!

Now the original recipe (click here) does call for doing the traditional way with crescent dough...but why?  I am all about the save time method and thank God, she turned me on to these frozen little beauties!

Carbonara Pigs in a Blanket

Adapted from Mary Giuliani

2.5 ounces sliced pancetta, diced

1 box frozen Hebrew National Beef Franks in Puff Pastry Blanket

1 egg

1/4 cup grated Pecorino Romano cheese

1/2 cup store-bough Alfredo sauce, for dipping.

In a large skillet over medium-low heat, cook the pancetta until cooked through but not too crispy, 5 to 6 minutes.  Transfer to a plate lined with paper towel.

Preheat the oven to 400 degrees.  Line a sheet tray with parchment paper.

In a small bowl, beat together the egg and Pecorino Romano cheese.  Using a pastry brush, brush the frozen pigs in a blanket with the egg/cheese mixture.  Sprinkle with the diced pancetta.

Bake until golden brown, 15 to 20 minutes.  Arrange on a platter and serve with the Alfredo sauce for dipping.  Now these bites are a definite touchdown for your next party!

One Year Ago: Potatoes au Gratin (Dauphinoise Potatoes) and Red Chicken

Two Years Ago: Slow Cooker Pork Loin

Three Years Ago: No Post

Four Years Ago: No Post

Five Years Ago: Kamikazes and Blue Cheese Buffalo Bites

Six Years Ago: Marinara Meatball Sliders

If your guests have more of a refined palette, 

you could always do one of these platters that I made

for a New Year's party I catered.