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03/21/2012

~ Cocktail Pigs in a Blanket: Pillsbury Crescent Dogs ~

6a0120a8551282970b01b7c89bef75970bIt is no secret that I am HUGE fan of AMC's Mad Men show.  The show is set in New York City in the 1960's and the men and women who work at the Sterling Cooper Advertising Agency on Madison Avenue are some of the top names in their industry.  From the moment I sat down to watch Episode 1 of Season 1, I was captivated by their spot-on '60's-period furnishings and fashions, as well as their '60's-style of entertaining and eating -- it's retro perfection.  Since I was an executive secretary and administrative assistant in a few high-end offices in the mid-latter 1970's, certain aspects of this show are like watching reruns of my life.  Not since the Sopranos have I been so caught up in television watching, and, perhaps it is because Mad Men's writer and executive producer, Matthew Weiner, was a writer and producer of the Sopranos too.

Images-2The two-hour premier of Mad Men, Season 5 will air Sunday evening at 9:00PM.  Like many other fans, I am so caught up in Mad Men mania, I am hosting a Mad Men party and will be serving some of our favorite appetizers and cocktails from the '60's.  When I sat down to plan my menu, I didn't have much researching to do.  Having been ages 5 thru 15 throughout the '60's decade, I just took a stroll down memory lane.  My mom and dad regularly entertained a close-knit group of friends back then, and, like most other couples, they had a few "in vogue" recipes and cocktails they served over and over again. 

MMs4ep401_DD%2C_BD%2C_SDLike Don and Betty Draper (pictured above), my mom and dad had two children, one girl and one boy. Coincidentally, in Mad Men, Sally and Bobby Draper, are about the same ages my brother David and I were at the time, and, surprisingly, they resemble my brother and I in many ways too.  Unlike the Drapers, neither of my parents were smokers, for which to this day I am very grateful.  Some of my parents friends smoked, and my brother and I hated their ash trays and the smell our house after their visits.  Also, my mom and dad were and still are very happily married. 

PICT2698My brother and I loved when my mom made her "little hot dogs wrapped in pastry dough".  She'd let me help to roll them up, and, she'd make lots of them too, usually around 100, because she knew they would be the first thing devoured. People would grab them so fast you'd think she had money rolled up in them!  You'll need:

2  8-ounce tubes crescent rolls

48 cocktail franks

PICT2698~ Step 1.  Keep the crescent rolls in the refrigerator until you are ready to open and use each tube, one-at-a-time.  Open and unroll the dough. Using a sharp knife, separate the dough along the perforated lines, into 8 triangles.  Cut each triangle into 3 narrower triangles.

PICT2703~ Step 2.  Place a mini-hot dog on the widest side of each triangle. Begin rolling, towards the opposite "pointy side".  

PICT2719Continue this process until all hot dogs are rolled and wrapped, placing them point side down on a 17 1/2" x 12 1/2" baking pan that has been lined with parchment paper.

PICT2721Note:  At this point hot dogs can be covered with plastic wrap and refrigerated for several hours prior to baking and serving.  Remove from refrigerator about 1 hour prior to baking.

~ Step 3.  Bake on center rack of preheated 375 degree oven, 12-15 minutes, or until golden brown. Gently separate, transfer to a serving platter and serve hot, warm or at room temperature.

Serve 'em hot, warm or room temp w/mustard (or ketchup):

PICT2703Cocktail Pigs in a Blanket:  Pillsbury Crescent Dogs:  Recipe yields 48 appetizers.

Special Equipment List:  cutting board; chef's knife; 17 1/2" x 12 1/2" baking pan; parchment 

IMG_8237Cooks Note: Aside from an occasional glass of Austi Spumanti, mom didn't drink a drop, but, as a cook she wasn't opposed to adding boozy flavor to certain dishes.  If a recipe required a splash of sherry or wine, she didn't scurry around looking for substitutions -- she added it.  For example:  The she made  ~ Smokie Cocktail Wieners in a Bourbon BBQ Sauce ~, the bourbon went in because the boozy taste belonged there -- and didn't mean we kids had to miss out. Gotta love those kinder, gentler times!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2012) 

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