Hey Food Finders!

What is Holiday Entertaining without everyone’s favorite... Pigs-in-a-Blanket!

I have 2 delicious low point/calorie versions for you to try. The first I will show you in this blog, and the second will be in my next blog on Thursday Dec 13th, which is even lower in points and calories!

Version One

This first version is the most like the classic Pigs-in-a-Blanket that we all know and love made with crescent roll dough. Amazingly, this skinny version of the recipe brings the points down to 1 SP per little piggie!

The Facts

Makes 20 Pigs-in-a-Blanket

Serving size = 1 pig-in-a-blanket, 1SP, and 30 calories

Ingredients

5 Hebrew National 97% fat free hot dogs

4 Triangles (2 squares) of Pillsbury crescent roll dough.

Ingredient Note: You can used reduced fat crescent roll dough but it does not change the points value.

Directions

Preheat oven to 350°.

Cut each hotdog into four pieces so you have 20 pieces total.

When you unroll the Pillsbury crescent roll dough, it comes in squares with a line down the middle on the diagonal. You only need two of the squares and keep them intact, pinching the slats on the diagonal together to keep the square together.

On a piece of parchment paper, roll the dough a bit to flatten the squares as shown in the picture below. It creates more “blankets” by doing this, while keeping the points and calories low. Cut each square into 10 long strips. I use a pizza cutter for this, it makes cutting precisely very easy.

Roll up one strip around each piece of a hotdog and place on an ungreased cookie sheet. Bake for 10 to 12 minutes.

Serve with mustard and/or ketchup for dipping!

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