Pigs-in-a-Blanket with Hoisin and Scallion recipes

Pigs-in-a-Blanket with Hoisin and Scallion recipes
7 Ingredients
  • 1 large egg
  • One 14- to 17-ounce box of puff pastry (preferably all-butter puff), thawed according to package directions
  • chinese five-spice powder
  • 2 pounds fully cooked pork breakfast sausage (preferably unflavored), halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)
  • 3 tablespoons hoisin sauce
  • 2 scallions, thinly sliced
  • sesame seeds
Nutrition
162
8% daily value
32 servings
                                       
                                           
     

Fat

19% 12

Saturated

18% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

2% 7

Carbs (net)

- 7

Fiber

1% 0

Sugars

- 1

Sugars, added

- 0

Protein

11% 6

Cholesterol

9% 26

Sodium

11% 271

Calcium

1% 6

Magnesium

2% 7

Potassium

2% 102

Iron

4% 1

Zinc

6% 1

Phosphorus

7% 50

Vitamin A

1% 11

Vitamin C

0% 0

Thiamin (B1)

10% 0

Riboflavin (B2)

7% 0

Niacin (B3)

13% 2

Vitamin B6

4% 0

Folate equivalent (total)

5% 19

Folate (food)

- 4

Folic acid

- 9

Vitamin B12

11% 0

Vitamin D

3% 0

Vitamin E

2% 0

Vitamin K

3% 4
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