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Hogs in a Blanket

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Hogs in a Blanket

Hi everyone!!  It is a new week and I decided to start you guys off with a quick and easy dinner your family will go crazy for! (mine do!!)  My family loves pigs in a blanket, they ask for them for every get together and would just eat their weight in them.  So I thought to myself why not make a larger version and have them for dinner?

So I made them and they were a gigantic hit!!  We call them Hogs in a Blanket because if the little ones are pigs in a blanket then these must be the hogs lol!

With so many varieties of sausages in the grocery stores the possibilities are endless!  We like to use the cheddar ones, the jalapeno and cheddar ones are our absolute favorite kind.

For today I am just showing you the basic recipe and you can change it up anyway you want.  Oh did I mention this dinner uses 2 ingredients and literally takes no time to prepare?  It is the perfect dinner for busy nights.  You won’t have to worry about making a difficult dinner and you know everyone will love it!  I serve this with mac and cheese and the family is in heaven and plates are cleaned.   What more could I ask for!?

So make some Hogs in a Blanket for your family tonight and enjoy the smiles!

Just crack open a can of crescent rolls and separate them into 4 rectangles and pinch the seams together.IMG_1215

Place your sausage on a rectangle.IMG_1216

Roll em up and place them seam side down of a greased cookie sheet.IMG_1217

Bake at 375 for 20-25 minutes until dough is golden and flaky.IMG_1251

Chicken Tenders

Chicken Tenders


  • 2 large chicken breasts, I get the split packs, debone them and discard the skin
  • 1/4 tsp garlic powder
  • 1/4 tsp season salt
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • fresh ground pepper to taste
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 Cup all-purpose flour
  • 1 Cup cold water
  • Vegetable oil for frying
  • Kosher or a coarse salt to use when chicken is done frying


  1. In a heavy bottom skillet with deep sides, add in enough oil to go up the side of the pan 2-3 inches. Heat oil over medium heat until hot but not smoking.
  2. Cut up your chicken into 1 inch strips, cutting against the grain if you can.
  3. Place chicken in a large bowl and add the dried seasonings. Mix together so all the pieces are coated.
  4. Add in the baking powder, baking soda and flour. Coat the chicken in this mixture.
  5. Add in the cold water and mix, by hand until a batter form, if there are some lumps that's okay. (If you need to add some more water, do so a little at a time. It can depend on the weather if more is needed. It should be like a pancake batter consistency.)
  6. Test the oil with a tiny drop of the batter, if it sizzles and bubbles immediately but doesn't burn you're ready!
  7. Place the chicken strips one by one into the pan, but don't over crowd them. They should not be touching.
  8. Let fry on one side about 4 minutes and flip over with a tongs. Chicken is done when golden brown and has an internal temperature of at least 165 degrees. About 8-10 minutes total.
  9. Do chicken in batches. When chicken is done frying, place on a wire rack over a pan so the excess oil and drip off. Immediately sprinkle a little of the kosher or coarse salt on the chicken. This will ensure the salt sticks, when there is still some oil on the outside.
  10. Continue doing this until all chicken is done. If you have a lot of tenders, you can hold the already fried chicken in a oven set on the lowest setting.
  11. Serve with your favorite sides and dipping sauces and enjoy!

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