I needed to make Super Bowl food like I needed another hole in the head. This wreaks havoc on trying to lose weight, but man, this stuff is yummy. I got this recipe from Our Best Bites and it was a favorite at my house. My husband said I hit a home run with the pairings this year. Well, it wasn't in football terminology, but it was appreciated. My grandsons even liked it--of course, they had to pull the pig out of the blanket. Purists...
Do you see that square-ish little part of a sandwich in the bottom right corner? Yeah, that one. Future post. Stay tuned!
8 all-beef hot dogs (Oscar Mayer has some great choices here)
2 cans refrigerated crescent roll dough
1 cup shredded Swiss cheese
1 cup sauerkraut, well-drained (about a 15-oz. can--I used the Bavarian style with the caraway seeds)
1 large egg, lightly beaten
1. Preheat oven to 375 degrees.
2. Cut the hot dogs in half, cross-wise.
3. Divide the crescent rolls at the perforations.
4. On the wide end (opposite of the pointy end) of the crescent roll dough, place 1 tablespoon drained sauerkraut, 1 tablespoon of the Swiss cheese, and a hot dog half. Roll it up, being careful to tuck in the edges to hold things in. Place on lined baking sheet; repeat with the rest of the dough.
5. Brush the beaten egg over the tops of each "pig" and bake for 12-15 minutes, until golden brown.
6. Makes 16 wrapped up piggies.
7. I served these with Thousand Island Dressing and Spicy Brown mustard for dipping. OBB also suggests Creole mustard.