In this recipe, the classic pigs in a blanket get an Italian makeover! Stuffed with cheese, pesto, and peppers, these pigs in a blanket are packed with flavor and pair perfectly with a warm marinara sauce. They are a fun family meal option or can be cut up into bite-sized pieces as a hearty appetizer.
Tip: Use Italian hot sausages if you want to add some spice.
This dish contains the following allergens: Milk/Dairy, Wheat
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20g
shredded provolone cheese
20g
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12
strips roasted red pepper
1 can
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
1/4 cup
shredded provolone cheese
1/4 cup
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12 1/2-inch wide
strips roasted red pepper
1 can (11 ounces)
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
Utensils
Medium Bowl
Step 1
In a medium bowl, combine the provolone and mozzarella.
Step 2
To prepare the sausages, cut lengthwise about halfway through. Fill each sausage with 1 teaspoon pesto, 2 pepper strips, and 1 tablespoon of cheese mixture. Reserve any remaining cheese.
Step 3
Remove crescent rolls from the can and lay dough flat. Stretch out with hands (or use a rolling pin) to make each dough triangle larger. Wrap each sausage with one of the dough triangles, leaving some parts of the sausage slightly exposed. Then brush the rolls with oil.
Step 4
Install crisper plate in both baskets and spray with cooking spray. Place the thermometer into the center of the thickest part of one sausage. Place 3 sausages in each basket, then insert the baskets in the unit. Feed the thermometer cord through the cutout on the top left of the basket, then place the thermometer in the jack on the bottom left of the display.
Step 5
Select Zone 1, select AIRFRY, set temperature to 350°F. Use PROBE button and select Small Preset, then use the arrows on the left to select PORK, and the arrows on the right to select desired doneness. (Well Done is recommended for this recipe.) Select MATCH COOK to match Zone 2 settings with Zone 1. Press START/PAUSE to begin cooking.
Step 6
When cooking is complete, use tongs to carefully remove the sausages and place on a plate. Use oven mitts to remove the thermometer. Sprinkle with remaining cheese mixture. Serve with warm marinara sauce for dipping.
In a medium bowl, combine the provolone and mozzarella.
20g
shredded provolone cheese
20g
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12
strips roasted red pepper
1 can
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
1/4 cup
shredded provolone cheese
1/4 cup
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12 1/2-inch wide
strips roasted red pepper
1 can (11 ounces)
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
Step 2 of 6
To prepare the sausages, cut lengthwise about halfway through. Fill each sausage with 1 teaspoon pesto, 2 pepper strips, and 1 tablespoon of cheese mixture. Reserve any remaining cheese.
20g
shredded provolone cheese
20g
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12
strips roasted red pepper
1 can
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
1/4 cup
shredded provolone cheese
1/4 cup
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12 1/2-inch wide
strips roasted red pepper
1 can (11 ounces)
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
Step 3 of 6
Remove crescent rolls from the can and lay dough flat. Stretch out with hands (or use a rolling pin) to make each dough triangle larger. Wrap each sausage with one of the dough triangles, leaving some parts of the sausage slightly exposed. Then brush the rolls with oil.
20g
shredded provolone cheese
20g
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12
strips roasted red pepper
1 can
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
1/4 cup
shredded provolone cheese
1/4 cup
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12 1/2-inch wide
strips roasted red pepper
1 can (11 ounces)
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
Step 4 of 6
Install crisper plate in both baskets and spray with cooking spray. Place the thermometer into the center of the thickest part of one sausage. Place 3 sausages in each basket, then insert the baskets in the unit. Feed the thermometer cord through the cutout on the top left of the basket, then place the thermometer in the jack on the bottom left of the display.
20g
shredded provolone cheese
20g
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12
strips roasted red pepper
1 can
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
1/4 cup
shredded provolone cheese
1/4 cup
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12 1/2-inch wide
strips roasted red pepper
1 can (11 ounces)
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
Step 5 of 6
Select Zone 1, select AIRFRY, set temperature to 350°F. Use PROBE button and select Small Preset, then use the arrows on the left to select PORK, and the arrows on the right to select desired doneness. (Well Done is recommended for this recipe.) Select MATCH COOK to match Zone 2 settings with Zone 1. Press START/PAUSE to begin cooking.
20g
shredded provolone cheese
20g
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12
strips roasted red pepper
1 can
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
1/4 cup
shredded provolone cheese
1/4 cup
shredded mozzarella cheese
6
sweet Italian sausage links
2 tablespoons
pesto
12 1/2-inch wide
strips roasted red pepper
1 can (11 ounces)
refrigerated crescent rolls
1 tablespoon
olive oil
all-purpose flour, for dusting
marinara sauce, warm, for serving
Step 6 of 6
When cooking is complete, use tongs to carefully remove the sausages and place on a plate. Use oven mitts to remove the thermometer. Sprinkle with remaining cheese mixture. Serve with warm marinara sauce for dipping.
