Caramelized Onion Pigs in a Blanket
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 15-18 minutes
Servings: Makes about 3 dozen
Ingredients
- 3 tablespoons yellow mustard
- 3 tablespoons mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon chopped fresh parsley
- ½ teaspoon Kosher salt, divided
- ⅛ teaspoon ground black pepper
- 2 tablespoons unsalted Butter
- 2 sweet onions, chopped
- 1 tablespoon tomato paste
- 2 (8-ounce) cans refrigerated crescent rolls
- 32 smoked cocktail sausages
Directions
In a small bowl, stir together mustard, next 3 ingredients, ¼ teaspoon salt, and pepper. Cover and refrigerate for up to 3 days.
In a large skillet, melt butter over medium heat; add onions, and cook, stirring occasionally, for 45 minutes or until golden brown. Stir in tomato paste and remaining ¼ teaspoon salt until well combined.
Preheat oven to 375°. Line large rimmed baking sheets with parchment paper.
On a lightly floured surface, unroll crescent roll dough, and cut each dough triangle in half lengthwise. Spoon about 1 teaspoon onion mixture onto wide end of each dough piece, and top with a sausage. Starting at wide end, roll up each piece of dough; place on prepared pan.
Bake for 12 to 15 minutes or until golden brown; serve with mustard mixture.