Cerdos en una Manta (Pigs in a Blanket) recipe

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Ingredients

½ pound chorizo sausage
¼ cup chopped red bell pepper
¼ cup chopped red onion
1 small jalapeno pepper, chopped
⅓ cup shredded Mexican cheese blend
1 (16 ounce) can refrigerated buttermilk biscuit roll dough
¼ teaspoon hot sauce, or to taste

Nutrition Info

670.1 calories
carbohydrate: 51.6 g
cholesterol: 61.8 mg
fat: 40.6 g
fiber: 1.2 g
protein: 23.9 g
saturatedFat: 14.6 g
servingSize: -
sodium: 1914.5 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove chorizo with a slotted spoon to a plate lined with paper towel to drain, retaining drippings in the skillet.

  3. Saute red bell pepper, red onion, and jalapeno pepper in reserved chorizo drippings until tender, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towel to drain.

  4. Flatten biscuit roll dough into 4 4x6-inch rectangles, pressing seams together where needed. Mix chorizo and vegetable mixture in a bowl, spoon into the center of each rectangle and top with cheese. Roll dough, taking care to seal contents inside the dough. Arrange 'blankets' on a baking sheet so the seams are down. Check for holes and seal as found.

  5. Bake in preheated oven until golden brown, 10 to 12 minutes, transfer to a serving platter and season with hot sauce.

Recipe Yield

4 'cerdos'

Recipe Note

A Mexican twist on 'pigs in a blanket,' this is not your ordinary hot dog wrapped in a crescent roll.

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