Pepperoni Pigs-In-a-Parka

Pepperoni Pigs-In-a-Parka

David Venable

Prep Time: 20 minutes

Serves: 8

Ingredients

  • 1 (8 oz) tin crescent rolls
  • 1 (6 oz) package sliced pepperoni
  • 8 hot dogs
  • 4 oz mozzarella cheese
  • 3 Tbsp butter
  • 2 cloves of garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 tsp red chili flake
  • 1/8 tsp salt
  • 3/4 cup cheese sauce
  • 1/3 cup marinara sauce

Preparation

Lay out all 8 of the crescent roll triangles so that the wide side is facing you. Place 4 slices of pepperoni, overlapping, in the middle of each piece of crescent dough. Cut a slit along the length of each hot dog, stopping before you reach the ends. Evenly divide the mozzarella cheese between each hot dog.

To shape, place a hot dog halfway up each crescent roll. Fold the wide side over and tuck under the hot dog. Pull the skinny side towards you and wrap it around, finishing with the seam on the bottom. Place on a parchment lined sheet tray and set in a 375°F oven for 12 to 15 minutes.

While the pastries are baking, melt the better in a saucepan over medium heat. Add the garlic, Italian seasoning, red chili flake, and salt. Cook for about 30 seconds before shutting off the heat. Next combine cheese sauce and marinara in a saucepan over medium heat. Cook, stirring, until smooth and warmed through. Once the pastries are golden brown and the cheese is fully melted, brush with the flavored butter. Set aside to cool for at least five minutes before serving with the marinara cheese sauce.

Cook's Notes

Skip the garlic-herb butter and dip in mustard for a more traditional flavor profile.

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