Spicy Green Onion Pigs in a Blanket with Sriracha Dipping Sauce

Ingredients

• 12 oz diestel breakfast sausage uncooked johnsonville®
• 1 cup milk 
• 1  eggs 
• 0.3 cup spring onion chopped
• 0.5 teaspoon garlic powder 
• 0.3 cup mayonnaise 
• 0.3  cream sour
• 1 teaspoons sriracha 
• 14 slices pepper jack cheese thin
• 1.5 cups frangelico 

Equipment

• bowl
• frying pan
• oven
• toothpicks

Directions

1. Heat oven to 250°F.
2. Cook sausage links in skillet as directed on package.
3. In large bowl, stir together Bisquick mix, milk and egg.
4. Add chopped green onions and garlic powder, and mix until just combined.
5. Heat 10-inch nonstick skillet over medium heat. Lightly grease if necessary. For each pancake, pour about 2 heaping tablespoonsful batter into hot skillet. Cook pancake until edges are dry and pancake is bubbly. Turn; cook until golden. Repeat with remaining batter, keeping finished pancakes on heatproof platter in warm oven.
6. In medium bowl, stir mayonnaise, sour cream, and desired amount of Sriracha sauce. Store in refrigerator.
7. Once the pancakes and sausage are done, place a piece of thinly sliced cheese on each pancake, and top with sausage link.
8. Roll pancake around sausage, and secure with large toothpick. Keep warm, and serve with sauce.