It’s been a really busy couple months over here, and I am pumped to say it’s finally time for vacation! What an amazing year I have had, and I can’t believe what is already lined up for 2018. Next month is the 10th anniversary of The Food in my Beard, and I have two cookbooks coming out, one in May and one in September. Thank you so much for following along, liking, and sharing my stuff, I couldn’t be doing what I am doing without you!
So here is a Christmas tree made out of pigs in a blanket. Happy holidays and see you next year!
I mean, you guys know how to make pigs in a blanket. Do I really need to show you? I have tried and nothing works as well as the refrigerated can of dough for these. Unless you want to spend a whole day and a half making a Christmas tree of pigs in a blanket and I don’t think you do.
A simple cheese sauce is the tinsel of this tree.
Build it up.
Pour it on.
Oh Christmas tree, Oh Christmas tree, your pigs are so in blankets.
Have a good Holiday and New Years and I will see you in 2018!
Pigs in a Blanket Christmas Tree
- 14 ounces evaporated milk
- 1 tablespoon cornstarch
- 8 ounces cheddar cheese
- 8 ounces jack cheese
- 2 tablespoons mustard
- 3 packages mini hot dogs about 42 ounces
- 3 packages refrigerated pastry dough you know what kind I’m talking about
- pickled jalapenos
- diced tomatoes
- Mix the cornstarch into the milk until it is dissolved. Bring to a simmer. Remove from heat and stir in the mustard and cheeses. Continue to stir until the cheeses are melted, turning the heat on low if needed.
- Unroll the pastry dough and cut it into strips. You only want a thin strip wrapped around each dog.
- Wrap the dogs one by one and place on a baking sheet. Bake them for 10 or 15 minutes, whatever the package says.
- Meanwhile, cut a star out from the pastry dough and stick a skewer into it. Bake for 15 minutes.
- Build the tree with the pigs. Stick the star on top.
- Pour the cheese sauce on top and decorate with the jalapenos and tomatoes.