Pork Chili Verde Salad with Pigs in a Blanket

Thaw and let the Texas rolls double in size. Roll them out into 1/4 inch round. Slice one side of the dough into 1/2 inch strips.

Not slicing all the way through the hot dogs, make 1/2 inch slices allowing you to easily bend the hot dogs.

Place the hot dog on the unsliced end of the roll and sprinkle with about 1/4 cup grated cheese. Roll the dough up finishing the the sliced side of the roll so it looks like a “bear claw” almost. Bend the roll into a croissant shape.

Brush the dough with an egg wash ( 1 egg plus 1 tbsp water whisk together) and sprinkle with poppy seeds.

Bake in a 350 degree oven for 25 - 30 minutes or until the rolls are golden brown.

Remove from the oven and let cool.

While the pigs in a blanket are cooling, divide the pork chili verde, cooked rice and lettuce between four plates. Serve with the pigs in a blanket on the side and enjoy!