Pigs In A Blanket With Spinach-Artichoke Stuffed Mushrooms
- Cook Time
- 15 minutes
- Servings
- 4
- Category
- Ninja Double Stack XL 9.5L Air Fryer – SL400
- Cuisine
- Western
Ingredients
- Pigs in A Blanket
- Half an 8-ounce tube refrigerated crescent roll dough
- 4 hot dogs
- 1/2 teaspoon everything bagel seasoning (optional)
- Stuffed Mushrooms
- 1 cup frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 ounces (1⁄4 cup) cream cheese, at room temperature
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 (8-ounce) package whole cremini mushrooms, stems removed
- Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- To prep the pigs in a blanket: Unroll the crescent roll dough. It will be scored into 4 triangular pieces, but leave them in place and pinch together at the seams to form 1 large square of dough. Cut the dough into 4 strips.
- Wrap one strip of dough around each hot dog, starting with a short end of the strips and wrapping in a spiral motion around the hot dog. If desired, sprinkle each pig in a blanket with everything bagel seasoning.
- To prep the stuffed mushrooms: In a medium bowl, combine the spinach, artichoke hearts, cream cheese, Parmesan, and garlic powder. Stuff about 1 tablespoon of filling into each mushroom cap.
- To cook the pigs in a blanket and mushrooms: Install a crisper plate in each of the two baskets. Place the pigs in a blanket in the Zone 1 basket and insert the basket in the unit. Place the mushrooms in the Zone 2 basket and insert the basket in the unit.
- Select Zone 1, select AIR FRY, set the temperature to 190°C and set the time to 8 minutes.
- Select Zone 2, select BAKE, set the temperature to 190°C, and set the time to 15 minutes. Select SMART FINISH.
- Press START/PAUSE to begin cooking.
- When cooking is complete, the crescent roll dough should be cooked through and golden brown, and the mushrooms should be tender.