We are on day 3 of our Super Bowl menu and I can feel the anticipation building. When televisions flip on this weekend it will not be for a mere game of toss, this is going to be a clashing of titans! Living rooms from sea to sea will echo with the roar of the crowd, the first snap of the pigskin, the -mmm pigs…
There is something about Pigs in a Blanket, self contained little bites perfect for a t.v. watching party. They are also easy to make and, depending on the ingredients, can be a reduced calorie nibble. Did you know that Pillsbury offers a reduced fat version of their Crescent Roll AND it is pretty good?
Here is how I made the little gems pictured below:
- After opening the can, carefully unroll the dough so it stays in one big sheet.
- Once it is unrolled cut the dough into little rectangles (I think I got about 50).
- Wrap each rectangle around a “pigs” pinching the ends so they stay together.
- Line them up on a cookie sheet leaving room for the dough to puff.
- Bake per the temperature on the package but for just a couple minutes. Keep a close eye on them while baking, the bottoms burn easily.
The amount per batch will depend on how small the dough is cut and the number of pigs used. One can of dough should make at least 30 but probably many more. I found the process a smidge time consuming so consider delegated this one to the kiddos. Depending on the ingredients used, and the amount of dough per pig, each finished bite should come in well under 50 calories. Serve with an assortment of mustards (deli, spicy, yellow, sweet hot, etc.).
These next tasty treats could actually contain pig, or turkey, pastrami, or no meat at all. Have you ever seen the little pinwheel sandwiches in the grocery store deli? Did you know they are really easy to make? I am pretty sure I learned how to make these by watching my Aunties pack picnic lunches with foods easy to eat while floating down the Deschutes River in Oregon. It doesn’t matter if they have fancy ingredients or just plain sandwhich fillings they will look cool on a tray once they are sliced up.
Pinwheel Sandwiches – Step by Step
- Start with a wrap like a wrap sized tortilla (low carb and low fat -read the label!) or a Flatout Bread (shown in Monday’s post)
- Spread with about 1 1/2 T. of light soft cheese spread to the edges. Laughing Cow wedges are great spreads for a small batch or 1/3 less fat cream cheese will work if making a larger quantity. If you have a favorite light spread I’d love to hear about it.
- Next lay slices of lean deli meat to cover the cheese but leave room around the edges and keep to one slice thickness.
- Then layer thin slices of vegetables. Our favorites include cucumber, bell pepper, water packed roasted red pepper, tomatoes, green onion, spinach, and other assorted leafy greens. If desired sprinkle salt and pepper and/or a little vinaigrette dressing over the veggie layer.
- Finally roll the tortilla so it is snug and the edges stick down. Then slice into four or five pinwheels and arrange on plates or trays (smushing them together on a plate will help keep them rolled). If you want more sandwich sized wraps just cut the tortillas in half.
It may take one or two tries to get the nuance of thickness and edge sticking figured out but this is a very forgiving recipe.
I hope these suggestions are providing some inspiration and motivation to make your next party – Super Bowl or otherwise – a buffet of Our Lady of Second Helpings approved finger foods.
Tomorrow I will round out the menu with a sweet and spicy treat that you may need to double to ensure some is left when the party starts!