STOCKPILE COOKING - PIGS-IN-PILGRIM-HATS

HOW CUTE ARE THESE?!

I FOUND THIS RECIPE IN THE NOVEMBER ISSUE OF FAMILY FUN MAGAZINE

I LOVE THE THANKSGIVING DAY TWIST ON

THE PIG IN A BLANKET!!

Ingredients

• 2 to 3 hot dogs
• tube of crescent roll dough
• bologna (hand-sliced from the deli counter, for a larger diameter than prepackaged)

• sliced yellow American or Cheddar cheese
• flour

Instructions

1. Heat the oven to 350°. Cut hot dogs into eight 1-inch segments. Separate the dough along its perforations. On a cookie sheet covered with parchment paper, stand the hot dog segments on end, spaced well apart.
2. Drape a triangle of dough over a segment. Dip a glass in flour, then use it to cut out a circle centered on the hot dog, as shown. With floured hands, press the dough around the segment to form a hat shape. Repeat to make the remaining hats. Bake them for 10 to 12 minutes.
3. Meanwhile, cut eight thin strips of bologna and eight small squares of cheese. Arrange them on the cooled hats as shown (if the ends of the hatband don't meet, use the buckles to cover the gap).

Nutritional Information:

Per serving (1 hat) Calories 256, Total Fat 17 g (26%), Saturated Fat 6 g (29%), Cholesterol 21 mg (7%), Sodium 646 mg (27%), Total Carbohydrate 18 g (6%), Fiber 0 g (0%), Sugars 4 g, Protein 7 g (14%)

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