Spicy Green Onion Pigs in a Blanket with Sriracha Dipping Sauce

Gluten Free
Health score
1%
Spicy Green Onion Pigs in a Blanket with Sriracha Dipping Sauce
30 min.
14
195kcal

Suggestions


Are you ready to elevate your appetizer game? Introducing Spicy Green Onion Pigs in a Blanket with Sriracha Dipping Sauce—a delightful twist on a classic favorite that’s sure to impress your guests! Perfect for any occasion, whether it’s a casual get-together, a festive party, or simply a cozy night in, these gluten-free bites are packed with flavor and fun.

Imagine tender breakfast sausage links wrapped in fluffy, savory pancakes infused with the fresh zing of green onions and a hint of garlic. Each bite is a perfect balance of spice and creaminess, thanks to the pepper Jack cheese that melts beautifully within the pancake. And let’s not forget the star of the show—the Sriracha dipping sauce! This zesty condiment adds a fiery kick that will have everyone reaching for more.

With just 30 minutes of prep time, you can whip up a batch of these scrumptious treats that serve 14 people, making them an ideal choice for gatherings. At only 195 calories per serving, you can indulge without the guilt. So gather your friends and family, and get ready to enjoy a mouthwatering experience that combines the comfort of traditional pigs in a blanket with a spicy, modern twist. Your taste buds will thank you!

Ingredients

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

Equipment

  • bowl
  • frying pan
  • oven
  • toothpicks

Directions

  1. Heat oven to 250F.
  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.

Nutrition Facts

Calories195kcal
Protein20.31%
Fat77.18%
Carbs2.51%

Properties

Glycemic Index
12.86
Glycemic Load
0.39
Inflammation Score
-2
Nutrition Score
5.3078260454147%

Flavonoids

Kaempferol
0.02mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:195.35kcal
9.77%
Fat:16.67g
25.64%
Saturated Fat:7.04g
44.01%
Carbohydrates:1.22g
0.41%
Net Carbohydrates:1.16g
0.42%
Sugar:1.03g
1.14%
Cholesterol:51.66mg
17.22%
Sodium:324.94mg
14.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.87g
19.74%
Calcium:183.78mg
18.38%
Phosphorus:151.86mg
15.19%
Vitamin K:10.91µg
10.39%
Vitamin B2:0.15mg
8.97%
Zinc:1.29mg
8.57%
Vitamin B12:0.51µg
8.46%
Selenium:4.47µg
6.39%
Vitamin B3:1.19mg
5.97%
Vitamin B1:0.08mg
5.53%
Vitamin B6:0.11mg
5.53%
Vitamin A:245.9IU
4.92%
Vitamin D:0.7µg
4.7%
Vitamin B5:0.33mg
3.3%
Potassium:115.19mg
3.29%
Magnesium:12.04mg
3.01%
Iron:0.52mg
2.88%
Vitamin E:0.28mg
1.9%
Folate:6.91µg
1.73%
Copper:0.03mg
1.4%