Quick and easy, these vegan pigs (hot dogs or sausages) in a blanket will get devoured as soon as you set them out.
| Servings |
1 dog / 4 pigs
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 128 | 0mg | 0.3g | 16g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
54.7 | Water saved (gallons) [animal consumption only] |
 |
146.7 | Manure (pounds) not deposited into the environment |
 |
65.6 | Grains / feed (pounds) not consumed by animals |
 |
359.6 | Methane (gallons) not created by animals |
 |
4,400 | CO2 (pounds) not released into the atmosphere |
 |
.07 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
Ingredients
- 8 hot dogs (meatless)
- 1 pkg crescent dough
- 1/4 C mustard (Dijon)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Separate the crescent triangles; wrap each triangle around one hot dog (or meatless brauts / sausage), stretching the dough to cover it as much as possible.
- Bake the covered hot dogs on a cookie sheet at 350 degrees for 6 to 10 minutes or until the dough is lightly browned. Slightly cool and cut the hot dogs into one-inch pieces; serve with the mustard.
Recipe Notes
Cover and refrigerate for up to one week; reheat in the oven.
© Mainly Vegan LLC