Saigon Pigs in a Blanket
2 rolls of pizza dough (13.8 ounce size)
1 Jar of Bellisari’s Saigon Street Sauce
1 package of Kielbasa, skinless (14oz size)
½ cup of Raisins
½ cup of flour for dusting
1 large egg yolk
1 tablespoon heavy cream
1 pinch of kosher salt
Preheat oven to 400 degrees. In a bowl that is easy for dipping, mix the egg yolk, heavy cream and kosher salt to make the egg wash.
Cut off the ends/tips of the Kielbasa and save them for the pig ears. Cut these ends into four pieces they will make two sets of ears. Cut the remaining Kielbasas into two-inch pieces, making sure that when you cut through the Kielbasa that the ends are flat. This is necessary so that the Kielbasa will stand upright in the dough — you don’t want them to tilt.
Sprinkle a flat surface with flour and then spread out the pizza dough. With a rolling pin, roll out 8-10 pieces approximately 2.5 inches by 6 inches. Move the dough pieces onto a sheet tray lined with parchment paper. Brush Bellisari’s Saigon Street Sauce on each piece.
Carefully roll each Kielbasa up in the dough pieces and push down the dough so a portion of the Kielbasa is showing for the nose. Carefully dip each dough wrapped Kielbasa into a bowl of the egg wash.
Using a plastic straw, make two holes in the Kielbasa for the nostrils of the pig. Carefully push the raisins on the edge of the dough as the eyes and then place the Kielbasa ends below them as the ears. The egg wash should help glue the eyes and ears onto the dough.
Bake at 400 degrees for 15-20 minutes. (oven times may vary) You want them to have a golden-brown glow to them.