FRANKS IN A BLANKET
Yield Portion Size
1 rectangle |
Refrigerated crescent roll dough (dairy-free)
|
1 slice |
Pepper Jack style cheese (dairy-free)
|
2 slices |
Vlasic® Kosher Dill Pickle (sliced lengthwise)
|
1 ea |
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 231 mg | 23% |
Carbohydrate | 31 g | 10% |
Cholesterol | 30 mg | 10% |
Total Fat | 29 g | 45% |
Iron | 2 mg | 14% |
Potassium | 63 mg | 0% |
Calories | 439 kcal | 22% |
Sodium | 1522 mg | 63% |
Protein | 11 g | 23% |
Polyunsaturated Fat | 2 g | 8% |
Saturated Fat | 10 g | 50% |
Sugars | 5 g | 0% |
Vitamin C | 1 mg | 2% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 375°F.
-
Step 2
Roll out croissant dough into a 5 1/2-inch by 4-inch rectangle.
-
Step 3
Place cheese slice onto the center of the dough rectangle. Layer pickle slices on top of cheese.
-
Step 4
Place frank at one end of the dough and roll until the frank is completely wrapped in dough with just the ends showing.
-
Step 5
Place the wrapped frank on a sheet tray and bake 15 to 20 minutes until golden brown.
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