Cheesy Pigs in Blankets

Photo: Iain Bagwell; Styling: Cindy Barr

Serve with steamed broccoli and apple wedges.

Yield: Serves 4 (serving size: 2 rolls and 2 1/2 teaspoons sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 215
  • Fat: 6.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 13.5g
  • Carbohydrate: 27.5g
  • Fiber: 0.8g
  • Cholesterol: 32mg
  • Iron: 1.4mg
  • Sodium: 825mg
  • Calcium: 85mg

Ingredients

  • 1 (6-ounce) portion fresh pizza dough
  • 1 1/2 ounces part-skim mozzarella cheese, shredded
  • 4 turkey hot dogs, halved crosswise
  • Cooking spray
  • 2 tablespoons ketchup
  • 1 tablespoon barbecue sauce
  • 1 teaspoon prepared mustard

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Let dough stand, covered, for 20 minutes. On a lightly floured surface, roll the dough into a 12 x 4–inch rectangle. Cut rectangle into 4 (4 x 3–inch) rectangles; cut each rectangle in half diagonally to form 8 triangles. Divide cheese evenly among triangles; place in the center of wide ends. Place 1/2 hot dog at the wide end of each triangle; roll up, pinching ends to seal. Arrange rolls on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Combine ketchup and remaining ingredients. Serve with rolls.
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