Page 21 - Dash -- Recipe Magazine

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REMIXED
dashrecipes.com
AUGUST 2013
LL
Ona
TRY A NEW SPIN
ON AN OLD FAVORITE
PIGS INA BLANKET
PIZZA PIGS
WITH TOMATO DIP
Preheat oven to 400°F. Line
2 baking sheets with parchment
paper. Cook 1 lb sweet Italian
sausage links in a skillet over
medium heat until done, about
10 minutes. Let cool slightly. Slice
each link into 1½- to 2-inch pieces.
Unroll 1 (13.8-oz) refrigerated pizza
crust and press into a ½-inch-thick
rectangle; cut into 1-by-4-inch
strips. Wrap dough strips around
sausage pieces. Bake pigs on
baking sheets until golden, about
10 minutes. Meanwhile, make dip:
Sauté ½ diced onion and 2 minced
garlic cloves in 2 Tbsp olive oil in a
deep skillet over medium heat,
3 minutes. Add 1 (16-oz) jar
marinara sauce; season with salt
and pepper. Simmer 5 to 8 minutes;
stir in ¼ cup minced fresh basil.
Serve pigs with warm dip.
PER PIG:
80 cal, 8g carbs, 3g protein, 3.5g fat,
5mg chol, 260mg sodium, 1g fiber
SPICED PIGS
WITH YOGURT DIP
Preheat oven to 375°F. Line
2 baking sheets with parchment
paper. Cook 1 lb merguez or spicy
veal sausages in a skillet over
medium heat until done, about 10
minutes. Let cool slightly. Slice
each link into 1½- to 2-inch pieces.
Unwrap 2 (8-oz) packages
refrigerated crescent dough and
separate into triangles. Cut each
triangle in half to form 2 triangles.
Wrap dough around sausage
pieces, starting at shortest side of
triangles. Bake pigs on baking
sheets until golden, about 12
minutes. Meanwhile, make dip:
Whisk 1½ cups plain Greek yogurt
with ½ cup sour cream in a large
bowl. Stir in 2 finely chopped
scallions, 2 Tbsp fresh lemon juice,
1 Tbsp paprika, 1 minced garlic
clove, and ½ tsp ground cumin.
Season with salt and pepper. Serve
pigs with chilled dip.
PER PIG:
120 cal, 7g carbs, 4g protein, 8g fat,
15mg chol, 140mg sodium, 0g fiber
CHORIZO PIGS WITH CILANTRO DIP
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Cook 1¼ lb fresh
chorizo sausage links in a skillet over medium heat until done, about 10 minutes. Let cool
slightly. Slice each link into 1½- to 2-inch pieces. Separate biscuits from 2 (7.5-oz) tubes
refrigerated biscuit dough and cut each biscuit in half. Stretch halves into 4-inch rectangles.
Wrap dough rectangles around chorizo pieces. Bake pigs seam side down on baking
sheets until golden, 10 to 12 minutes. Meanwhile, make dip: Combine 3 Tbsp chopped
fresh parsley, 3 Tbsp chopped fresh cilantro, 1 tsp grated lemon zest, 2 minced garlic
cloves, and ½ cup extra-virgin olive oil. Season with salt and pepper. Serve pigs with dip.
PER PIG:
150 cal, 6g carbs, 5g protein, 12g fat, 15mg chol, 370mg sodium, 0g fiber
© PARADE Publications 2013. All rights reserved.