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Recipes
Chorizo Pigs in a Blanket with Sofrito-Truffle Mayo
12 servings
30 minutes total

Ingredients

  • ½ package cured chorizo sausage (2 links)
  • All-purpose flour, for dusting
  • 5 refrigerated flaky buttermilk biscuits (6-oz)
  • 1 cup fresh cilantro, leaves only
  • 1 cup mayonnaise
  • 3 tablespoons tomato cooking base sofrito
  • 2 teaspoons white truffle oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked pepper

Prep

    • Quarter each chorizo link lengthwise. Cut each piece into thirds, yielding 12 pieces of chorizo.

Steps

    1. Preheat oven to 400˚F. Lightly dust work surface with flour. Divide one biscuit in half horizontally. Roll together 2 ½ biscuits to form one dough ball (you should have two dough balls). Roll each dough ball out into a 6-inch x 6-inch rectangle. Cut each rectangle into 6 even strips.
    2. Evenly distribute cilantro leaves on dough strips, and arrange one piece of chorizo at bottom edge of each strip; roll into a cylinder. Arrange chorizo rolls on parchment-lined baking sheet and bake 10–12 minutes until golden brown.
    3. Combine remaining ingredients in small bowl until blended. Serve with pigs in a blanket. (Makes 24 pieces)

Amount per 1⁄12 recipe serving: Calories 200, Total Fat 18g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 470mg, Total Carb 9g, Fiber 0g, Sugars 1g, Protein 3g, Calc 0%, Iron 6%