The only pigs in a blanket I've had are pork sausages rolled up in pancakes and
topped with butter and your favorite syrup. The sausages and pancakes are
cooked separately and assembled before serving.

I do have a recipe for blanketed sirloin tips which is baked in the oven (any
meat could be substituted). Basically it's meat chunks inside a yorkshire
pudding--kinda like a large Toad-in-the-Hole but not as puffy and crusty as a
popover.

I've baked bread around cured sausages- that's yummy. I've seen cocktail
sausages wrapped in crescent rolls as an appetizer. Your dish intrigues me,
though. Hope you find the recipe.

*cheers*

Barb Anne