Chicks in a Sleeping Bag with Crispy Salad
This post may contain affiliate links. Read our disclosure policy.
Today’s recipe is a fun twist on the usual “pigs in a blanket” called “chicks in a sleeping bag”. It’s a recipe I found in Rachael Ray’s Yum-o! cookbook. It’s a cookbook full of family food. I loved the idea of using chicken sausage and wrapping it in puff pastry dough. Such a great variation of the “pig in a blanket“. I did adapt the recipe slightly. I also couldn’t find the chicken sausages at my store so I went with regular sausages. Of course, the week after I made these, my local grocer was giving out samples of the new chicken sausages they were starting to carry. Oh well. I’ll have to make ’em again with the chicken sausage.
Another bonus with this recipe is it also makes a salad to serve along side the chicks. You make a dressing using some of the dipping sauce ingredients for the chicks and serve it over a quick 4 ingredient salad. I added the green onion. This recipe is an great all in one meal. I must say the family absolutely loved the dipping sauce for the chicks. This meal really was YUM-O!
Here is what you need to make the
Chicks in a Sleeping Bag with Crispy Salad
- APRICOT ALL FRUIT SPREAD
- HONEY
- SOY SAUCE
- VINEGAR – CIDER, RICE WINE OR WHITE WINE
- CANOLA OIL
- DIJON OR YELLOW MUSTARD – (I USED HONEY DIJON)
- SESAME SEEDS OR POPPY SEEDS (OPTIONAL)
- PUFF PASTRY DOUGH, SUCH AS PEPPERIDGE FARM BRAND
- PRE-COOKED CHICKEN SAUSAGES (1 PACKAGE), ANY FLAVOR, AVAILABLE IN THE PACKAGED MEATS CASE NEAR THE KEILBASA AND HOT DOGS (I USED POLISH SAUSAGES)
- ICEBERG LETTUCE
- MANDARIN ORANGE SEGMENTS
- ENGLISH (SEEDLESS) CUCUMBER
- GREEN ONIONS
- SALT AND PEPPER
Chicks in a Sleeping Bag with Crispy Salad
Real Mom Kitchen
Ingredients
- ½ cup apricot all fruit spread
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon vinegar – cider rice wine or white wine
- 3 tablespoons canola oil
- 3 tablespoons Dijon or yellow mustard – I used honey Dijon
- 2 tablespoons sesame seeds or poppy seeds optional
- ½ sheet puff pastry dough such as Pepperidge Farm brand
- 4 pre-cooked chicken sausages 1 package, any flavor, available in the packaged meats case near the keilbasa and hot dogs (I used polish sausages)
- ½ head iceberg lettuce chopped
- 1 can Mandarin orange segments 6 ounces, drained
- ¼ English seedless cucumber, sliced
- 1-2 green onions diced
- Salt and pepper
Instructions
- Pre-heat oven to 425°F.
- In a medium size mixing bowl, combine the apricot preserves and honey. Pour 1/3 of the apricot mixture into the bottom of a salad bowl. Whisk in the soy sauce and vinegar, then stream in the oil for your salad dressing. Stir the mustard into the remaining apricot-honey base for the chicks in blankets and dipping sauce.
- Cut the pastry into four rectangles. Then roll up the sausages in the blankets and pinch at the seam to keep the chicks in their sleeping bags. Brush the tops of the sleeping bags with a dab of the mustard for gloss and color, sprinkle with seeds, if using, and arrange on a nonstick baking sheet.
- Bake according to the puff pastry package directions, or until golden brown all over, about 12-15 minutes.
- While the chicks are in the oven, add lettuce, mandarin oranges, cucumber, and green onion to the salad bowl. Toss with the reserved dressing and season with salt and pepper.
- Remove the chicks from the oven, place on plates and pass the sauce for topping or dipping. Pile up the salad alongside chicks in sleeping bag.
