Pigs In A Blanket Dough Recipes

PIGS IN A BLANKET

Steps:

• Preheat oven to 425°F. Butter or lightly grease a large baking sheet and set aside.
• In a large mixing bowl, combine the flour, milk and 2 tablespoons melted butter until a ball forms. Roll dough into a thin rectangle on a lightly floured surface, about 1/4-inch thick. Cut dough lenghthwise into 1-inch strips.
• Using a fork, prick each little smokie twice. Place a little smokie on the end of a strip of dough and roll twice to blanket it. Cut dough and press gently to seal the loose end. Place sealed side down on the prepared baking sheet. Repeat with remaining little smokies.
• Brush each pig with some of the egg wash and sprinkle with a pinch of kosher salt.
• Bake for 12-15 minutes or until dough starts to turn golden brown. Serve with ketchup and mustard.

PIGS IN A BLANKET WITH HOMEMADE DOUGH

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add the egg, shortening, salt, remaining sugar and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog., Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. , Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown.

PIGS IN A BLANKET (FROM SCRATCH)

Steps:

• Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
• Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
• Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
• Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
• With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
• Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
• One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
• Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.

"EVERYTHING" PIGS IN A BLANKET

Steps:

• Preheat the oven to 375 degrees F. Mix together the poppy seeds, garlic, onion and sesame seeds in a small bowl; set aside.
• Whisk together the flour, sugar, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl. Add the butter and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center and pour in the milk. Using a fork, stir the dry ingredients into the wet.
• Once the dough comes together, knead it gently a couple of times on a well-floured surface. Roll out the dough to a little thinner than 1/8 inch. Cut as many 1 1/2-by-3-inch rectangles as you can. (You should get at least 30 pieces.) Place a mini hot dog onto each rectangle and roll it up, making sure the short ends overlap; seal and arrange seam-side down 2-inches apart on a baking sheet. Brush each dough-wrapped hot dog with the egg and top with 2 generous pinches of the topping.
• Bake in the oven until golden brown, 17 to 20 minutes. Serve with mustard on the side, for dipping.

PIGS IN A BLANKET RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220˚C).
• Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece.
• Place a hot dog on the cheddar, then roll it up.
• Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch (2-cm) gap between the pieces.
• Bake for 15 minutes, until golden brown and flaky.
• Enjoy!

PIGS IN A BLANKET

Steps:

• Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
• On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
• In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
• Preheat oven to 450 degrees.
• Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

PIGS IN A BLANKET

Steps:

• Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.)
• Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight.
• Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they're lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature.
• Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches.
• Heat oven to 350 degrees. Line a baking sheet with foil.
• Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet.
• Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.

PIGS IN A BLANKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
• Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

PIGS IN A BLANKET WITH HOMEMADE PASTRY DOUGH

Steps:

• In a large bowl, combine flour, sugar and baking powder. Cut in shortening and butter until mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until dough forms a ball. Divide dough into three portions. Refrigerate until chilled., Meanwhile, for filling, in a large bowl, combine Zwieback crumbs, salt and pepper. Crumble beef and pork over mixture and mix well. Shape rounded tablespoonfuls of meat mixture into 3-in. logs; set aside., Preheat oven to 350°. On a floured surface, knead one portion of dough 8-10 times. Roll dough to 1/8-in. thickness; cut with a floured 3-in. round cutter. , Place one log in the center of each circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Reroll scraps. Repeat with remaining dough and filling., Place on greased racks in shallow baking pans. Bake 35-40 minutes or until a thermometer reads 160°. Serve with mustard if desired.

PIGS IN A PRETZEL BLANKET RECIPE BY TASTY

Steps:

• Bring pizza dough to room temperature.
• Cut the dough into strips and stretch/roll out.
• Roll up mini hotdogs in pizza dough so the dough wraps around twice - leaving the ends sticking out and cutting off any excess.
• Place on a lightly greased baking sheet until ready to boil.
• Bring water to a light boil. Add in Baking Soda.
• Once dissolved, boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches).
• Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.
• Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes until the dough is nicely browned.
• Enjoy!

PIGS IN A BLANKET

Steps:

• Preheat the oven to 450˚F. Line a baking sheet with parchment paper, and set it aside.
• Lay 1 sheet of phyllo on a work surface (cover the remaining phyllo with a slightly damp kitchen towel to keep it from drying out). Spray the phyllo sheet generously with cooking spray. Top with another sheet of phyllo. Spray the second sheet of phyllo with cooking spray. Cut the phyllo stack lengthwise into 3 strips (each strip should measure about 3x9 inches). Place 1 piece of hot dog at the end of each strip. Fold the sides of the phyllo in to overlap the edges of the hot dog pieces. Roll the hot dogs up tightly to encase them in phyllo. Place the rolled hot dogs, seam side down, on the prepared baking sheet.
• Repeat the process with the remaining hot dogs and phyllo. When all of the hot-dog packages have been assembled, spray them lightly with cooking spray, and bake until they are golden brown and crispy, about 16 minutes.
• Meanwhile, bring the milk to a boil in a small nonstick saucepan over high heat. Add the cheese and whisk until it melts. Continue whisking until the sauce is smooth. Whisk in the ketchup and mustard.
• Serve the hot dogs with the warm sauce for dipping.

TWO-INGREDIENT DOUGH PIGS IN A BLANKET

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
• Place Greek yogurt in a large bowl. Add flour and stir until crumbly. Dust a cutting board with flour. Add dough mixture to the cutting board and knead until smooth, about 5 minutes.
• Whisk egg and water together in a separate bowl.
• Roll dough into a 12x6-inch rectangle. Cut dough in half lengthwise. Cut crosswise into 1-inch strips to form 24 strips.
• Wrap 1 dough strip around a cocktail wiener and place seam side down onto the prepared baking sheet. Repeat with remaining cocktail wieners.
• Brush egg wash evenly over dough. Sprinkle each pig in the blanket with everything bagel seasoning.
• Bake in the preheated oven until browned, about 15 minutes.