Aged Cheddar and Stout Fondue

Aged Cheddar and Stout Fondue

Blogger, Jaden Hair of Steamy Kitchen shares a recipe.

Prep Time



Total Time




About 48 pigs in the blanket and 2 1/4 cups fondue

Pigs in the Blanket
package (14 oz) precooked cocktail links, drained and patted dry
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
lb sharp Cheddar cheese, grated (6 cups)
tablespoons all-purpose flour
teaspoons olive oil
teaspoon finely minced garlic
cup stout or beer
tablespoons frozen (thawed) apple juice concentrate
teaspoon ground mustard
teaspoon Worcestershire sauce
  1. Heat oven to 375┬░F. Unroll each can crescent dough into long rectangle. Firmly press perforations to seal. Using a small knife, cut dough into 1-inch by 4-inch strips. (Cut number of strips to match number of cocktails links in package--about 48.)
  2. Wrap each cocktail link with 1 dough strip around middle of link. Place on ungreased cookie sheet, seam side down, about 2 inches apart. Bake 10 to 12 minutes or until golden brown.
  3. In large bowl, toss grated cheese with the flour. In 2-quart saucepan over medium heat, swirl in the olive oil. When shimmering, add the garlic; cook 30 seconds until very fragrant. Add stout, apple juice concentrate, ground mustard and Worcestershire sauce. Heat to a simmer (let simmer 3 minutes if you want alcohol to evaporate) and gradually, in small batches, add cheese, constantly stirring until fondue is smooth, thick and cheese completely melted. If too thick, stir in an additional oz of stout until desired consistency.
  4. Serve fondue immediately with pigs in the blanket.
Makes About 48 pigs in the blanket and 2 1/4 cups fondue
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
"Since our big holiday meal is on Christmas Day, the tradition in my husband's family for the past 40 years has been to enjoy a simple, warming cheese fondue on Christmas Eve. The fondue simmers long enough to evaporate the alcohol in the stout, but you can substitute a non-alcoholic beer if you'd like. We always have Pigs in a Blanket to dip in the fondue, and other accompaniments that go great are: cubed crusty bread, baby carrots, chunks of celery, large cocktail shrimp, chunks of Granny Smith apples and barely-steamed broccoli florets (feel free to add these to your table, too.)" - Jaden Hair
The most important step in making fondue is to toss the flour with the grated cheese. This helps the flour incorporate and thicken smoothly. If you just dump the flour in by itself, you'll end up with a clumpy mess.
Leftover fondue can be stored in the refrigerator....we bring it out on Christmas Day and serve as a chilled, flavorful cracker spread.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4g,
    • Trans Fat 1/2g),
  • Cholesterol 15mg;
  • Sodium 250mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 4g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.