We took a day off yesterday and hit a favorite place for breakfast followed by hours cruising the lots looking at some very luxury RV's including a whole bunch of Fifth Wheels. Hey - it's fun spending money you don't have and dreaming about the future, isn't it.
As a result when we finally got home we were both tired, thirsty and the cook felt extremely uninspired in the dinner department. The Big Guy absolutely loves hot dogs and since I had a solitary can of crescent rolls hiding in the refrigerator and some hot dogs in the freezer it seemed like a good idea to combine the two and come up with something we could call dinner.
The result were these cheater pigs in blankets that the Big Guy said used to be one of his favorite grade school cafeteria lunches. Unfortunately the grade school I went to was significantly lower class because we didn't have a cafeteria and had to bring our lunches, although I admit a lot of the time the bag held a "tube steak" in another form - bologna sandwiches.
We had our "dogs" along with a quick homemade macaroni salad chock a block full of celery, sweet onion, carrots, cubed cheese, relish, hot sauce, mayo and a touch of sour cream. Sorry, I didn't measure a thing so I can only tell you what went into the darn thing. It was all good - especially the little cheese filled, cornmeal coated crescent dogs. When you're stuck on trying to decide what's for dinner after you've had a big, big breakfast and a long tiring day give these a try. I guarantee they'll fill the gap and bring back some memories too.
School Style Pigs n Blankets aka Crescent Dogs (inspired by Pillsbury.com)
1 can refrigerated crescent rolls
4 jumbo wieners
2 ounces cheddar cheese, cut into thin strips
1 tablespoon cornmeal
Preheat oven to 375. Cut wieners to within approximately a quarter inch of each end and stuff with strips of cheddar cheese. Unroll crescent rolls and press triangles together to form 4 rectangles. Using a sharp knife, cut quarter inch wide slits in the center of each rectangle on the short side, leaving all 4 edges intact. Place a cheese stuffed wiener against the long edge of the rectangle and roll dough around it, sealing the edge. Place wiener seam side down and cheese side up on un-greased baking sheet. Repeat for other 3 hot dogs. Sprinkle with cornmeal. Bake in preheated oven for 15 to 18 minutes or until golden brown. Serve with mustard.
A year ago - Red Wine and Port Sauce
Now that is some good eaten' right there! Sometimes you just need a good dog - I'm with the Big Guy! Now, my Sweet William would be with you and think rather differently... but my oh my - your dinner made MY mouth water!!!!!!
Posted by: Lea | 12/31/2011 at 03:55 PM
Happy New Years!
Posted by: pam | 12/31/2011 at 05:52 PM
That's some good looking dog! Nothing beats the basics sometimes.
Posted by: Lorraine | 01/03/2012 at 06:54 PM
Lorraine - so true. The Big Guy could eat 'em morning noon and night.
Posted by: June | 01/04/2012 at 05:41 AM