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Pineapple Salsa Pigs in a Blanket With Avocado Dipping Sauce

This Game Day, whether you're hosting a super party with a big team of friends and family, or just hanging out at home with the kids, serve up an appetizer treat that will be loved by all! Pineapple pico de gallo and avocado dipping sauce give this classic kid's dish a sophisticated update.

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RECIPE: Pineapple Salsa Pigs in a Blanket with Avocado Dipping Sauce

Ingredients

  • 1 can reduced fat crescent rolls
  • 8 reduced fat all-beef hot dog franks
  • 1/2 cup pico de gallo
  • 1 tablespoon diced pineapple
  • 1/2 cup reduced fat shredded mozzarella cheese
  • 3 Avocados from Mexico
  • 1 large jalapeño
  • 1 1/2 cups low fat sour cream
  • 1 can (4 oz) fire-roasted green chiles
  • Juice of two limes
  • 2 teaspoons of garlic powder
  • 1 teaspoons Kosher salt

Directions

  1. To make the pineapple pico de gallo
  2. Take ½ cup of pre-made Pico de Gallo (tomatoes, onions, cilantro and jalapeño mixture) and mix in about a tablespoon of diced canned or fresh pineapple.
  3. To make the avocado dipping sauce
  4. Combine diced avocado, 1 large chopped and seeded jalapeño, sour cream, green chilies, lime juice and spices into food processor and blend until smooth.
  5. Pre-heat oven to 375ºF and spray cooking sheet with non-stick spray. Cut each crescent roll in half (starting at the top center of the triangle and slicing down). Cut each hot dog frank in half. Place each hot dog frank half on top of the crescent roll dough and top with 2 teaspoons of the pineapple pico de gallo and 2 teaspoons of the shredded mozzarella cheese. Roll from corner to corner, creating the “pig in a blanket.”
  6. Place on cookie sheet about 1” apart and bake for 11 to 13 minutes or until golden brown. Serve with avocado sauce for dipping.

Recipe and photos courtesy of Avocados from Mexico

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