A Mexican twist on 'pigs in a blanket,' this is not your ordinary hot dog wrapped in a crescent roll.


Recipe Summary

15 mins
20 mins
35 mins
4 'cerdos'


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove chorizo with a slotted spoon to a plate lined with paper towel to drain, retaining drippings in the skillet.

  • Saute red bell pepper, red onion, and jalapeno pepper in reserved chorizo drippings until tender, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towel to drain.

  • Flatten biscuit roll dough into 4 4x6-inch rectangles, pressing seams together where needed. Mix chorizo and vegetable mixture in a bowl; spoon into the center of each rectangle and top with cheese. Roll dough, taking care to seal contents inside the dough. Arrange 'blankets' on a baking sheet so the seams are down. Check for holes and seal as found.

  • Bake in preheated oven until golden brown, 10 to 12 minutes; transfer to a serving platter and season with hot sauce.

Cook's Note:

Use whatever type of cheese you like.

Nutrition Facts

670 calories; protein 23.9g 48% DV; carbohydrates 51.6g 17% DV; fat 40.6g 63% DV; cholesterol 61.8mg 21% DV; sodium 1914.5mg 77% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I really like the concept of this recipe but I think the canned biscuit dough (knowing full well that it's for ease of use) ruins the flavors of the filling. Next time I will use a Maseca brand instant corn flour to make the dough. The flavors of the filling are spot on and can be used in other applications. Read More