So, this year my husband and I are hosting Thanksgiving for our families. The last couple of years my mother in law has been hosting Thanksgiving while I concentrate on finals, but this year was our turn. Well, one of the things that we had been thinking of for an appetizer were pigs-in-a-blanket: something that we hadn't had since childhood (when we used Pillsbury crescent rolls). I wasn't sure if I could do these, so I tried a trial run yesterday for lunch:
First, I bought a package of Hillshire Farms cocktail weiners (after checking online and finding out that Sara Lee is another company that promises to clearly label gluten in their ingredients list - while I much prefer companies that go the extra mile and slap "gluten free" on their label, I won't complain here). Then, I rifled through my recipe box and found a pumpkin pie recipe that I had made a few years' back (the last time I hosted Thanksgiving).
Here's the pie crust recipe, from Libby's: http://www.verybestbaking.com/recipes/143974/Gluten-Free-Pie-Crust-with-LIBBYS-Famous-Pumpkin-Pie-Filling/detail.aspx I hade made this the last time I hosted Thanksgiving, and used the crust for both a pumpkin pie as well as a homemade apple pie for my husband and mother in law. My husband liked the pie, but my mother-in-law informed me that it was not nearly sweet enough for a pie crust and needed a lot more sugar. So, in the recipe box it went, but I remembered how easy it was to roll out the pie crust and figured it might be an easy way to make pigs in a blanket.
It's a pretty easy pie crust recipe:
Serve immediately, with spicy mustard - we like French's. :-)