Pigs in a Blanket
- Davwud Aug 12, 2008 03:10 PM
Inspired by the ketchup on a hot dog thread, I was wondering if anyone had a recipe for the dough for pigs in a blanket.
I like using dogs that are bigger than normal (But not the monster ones) and the dough you get in the tubes doesn't cover the whole thing. Thus, my cheese melts and leaks out.
I try my best to completely seal them but I always have a leak somewhere.
So if I could make my own, I'd make a larger batch to accomodate the larger weiners. I tried biscuit dough in the past but it was too crumbly when it was done.
I too am looking for a recipe for this. In grade school, we had the BEST weiner wraps, with like a homemade dough wrapped around a hot dog, with a light dusting of flour. Perhaps just a Rhodes dough wrapped around??
We use croissant dough in the tubes.
Why not buy 2 tubes? Even 3- have all the dough you need.
I have made a yeasted roll dough, and made hamburger packets (tomato-y meat with cheese) and they didn't leak. Very good!
If you tackle a fresh pizza dough or whole wheat pizza dough (double proofed) cut into mini rounds, roll into small rounds and wrap around hot dogs. I prefer my dogs sans bread but my kids love pizza dough wrapped hot dogs.
first you need to nix the big dog approach and go for the minis. PITB are not sliced 1/4pounders. Once you get thrugh this hurdle try some frozen puff pastry, defrost, cut into strips and roll around the middle of the minis so some of the dog pokes out both sides. bake on a cookie sheet and dip in mustard when ready to eat.
BTW - they are really hot when they come out.
right back atcha with the jfood seal of approval on the puff pastry on chicek pot pie.
Try this trick next time. Bake the pot pie topless and the puff pastry on a separate sheet. WHen you serve, place a few scoops of pot pit on the plate and then cut the pastry and place on top of the serving.