Even the name of this holiday entertaining favorite sounds unhealthy — pigs in a blanket.
As tasty as they are, these hors d’oeuvres take the already suspect hot dog and send it over a nutritional cliff by wrapping it in fatty puff pastry. Mindlessly munch just three or four of these at a party and you could swallow 300 calories and 25 grams of fat.
But with the right ingredients, it is possible to make a healthier pig in a blanket and it all starts with your choice of hot dogs.
A full-fat hot dog has as much as 16 grams of fat, a third of which is saturated, the unhealthiest kind. But there are low-fat varieties with anywhere from 1 to 9 grams of fat, as well as fat-free hot dogs.
Be careful about choosing chicken or turkey hot dogs if you are trying to cut fat because these are not always lower in fat. The only way to be sure of what you’re getting is to read the nutritional label.
As with many foods, less fat usually means less flavor and poor texture, so consider avoiding fat-free varieties. Hot dogs with only 1 or 2 grams of fat can be pretty good, especially when topped with condiments or used as in this recipe.
Fat free, store-bought, whole-wheat pizza dough stands in for the puff pastry.
Many markets sell regular and whole-wheat pizza dough in 1-pound balls. Local pizza shops also often will sell you some.
If the dough is refrigerated, it is important to let it warm to room temperature. Otherwise, it will be difficult to roll.
You can put a small amount of sauerkraut, relish or even jarred mango chutney inside.
LOW-FAT PIGS IN A HEALTHY BLANKET
1pound store-bought whole-wheat pizza dough, room temperature
3tablespoons Dijon mustard
1698 percent fat-free hot dogs, cut in half (2 14-ounce packages)
1large egg
1tablespoon water
3tablespoons poppy or sesame seeds
Heat the oven to 425 degrees. Prepare a baking sheet with cooking spray or nonstick foil.
Working on a lightly floured surface, divide the ball of dough into 32 pieces. Using the palm of your hand and your fingertips, flatten a piece of the dough into a rectangle about 2 1/2 inches wide and 4 inches long.
Spread about 1/4 teaspoon mustard on the dough, then place a hot dog half at the short end of the rectangle and roll it up, pressing the seam to seal.
Place the wrapped pig on the baking sheet seam-side down. Repeat with the remaining dough and hot dogs.
In a small cup, whisk together the egg and water. Using a pastry brush, paint each of the wrapped hot dogs with some of the egg mixture. Sprinkle with seeds. Bake until golden brown, about 10 to 15 minutes.
If desired, serve with extra mustard for dipping.
Makes 32 servings. Per serving (values are rounded to the nearest whole number): 59 calories; 11 calories from fat; 1 g fat (0 g saturated; 0 g trans fats); 15 mg cholesterol; 8 g carbohydrate; 4 g protein; 1 g fiber.
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