Pigs in Comforters
A classic comfort food that's much lighter.
Yield: Serves 5
Every New Year’s Eve when I was a kid, we had pigs in blankets, chips with dip (see my makeover, Fixed-Up French Onion Dip, on page 100), and mini-pizzas. And that was pretty much the only time we ever had them, so I have such warm, celebratory memories associated with these foods.
The very ﬁrst time I was on Good Morning America, it was on New Year’s Eve and I was showing America how to throw together a last-minute, healthy New Year’s Eve party. I made bite-sized pigs in blankets. Here, I’ve sped up the preparation time so you can eat this favorite in minutes any time of the year.
Be sure to buy biscuits with only 1.5 grams of fat or less per 2-biscuit serving. I’ve found that many private labels make them (so be sure to check those), as does Pillsbury. - Chef Devin Alexander
- Olive oil spray
- 5 low-fat beef hot dogs (I used Hebrew National)
- 1 can (10-count) refrigerated buttermilk or home-style biscuit dough (1.5 g of fat or less per 2-biscuit serving)
- 5 tablespoons mustard, optional
- Preheat the oven to 375 degrees F.
- Place a sheet of parchment over a medium baking sheet. Lightly mist it with spray.
- Using 2 biscuits side by side, wrap each hot dog so only about 1 inch of the hot dog is exposed at each end. Roll the wrapped hot dogs back and forth on the cutting board to tightly seal the seams. Place the dogs at least 1/4 inch apart, seams down, on the prepared baking sheet. Bake them until the dough is lightly browned and the dogs are hot, 13 to 15 minutes.
- Serve immediately with your favorite mustard for dipping, if desired.
Recipe used with permission from Chef Devin Alexander, from the I Can't Believe It's Not Fattening. Image credit Theresa Raffetto