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Pigs in a Blanket

  • Davwud Aug 12, 2008 03:10 PM

Hey Hounds

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.

Thanks
DT

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  1. 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??

    1. 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!

      1. 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.

        1. 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.

          9 Replies
          1. re: jfood

            Another vote for the frozen puff pastry from Pepperidge Farms. It makes a great topping for chicken pot pie as well

            1. re: mschow

              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.

              1. re: jfood

                This was CI's trick for a quick chicken pot pie. BTW, if you're near a Trader Joe's, they have an artisanal frozen puff pastry that's far better than Pepperidge Farm's. It's made with flour, butter, salt and water.

                1. re: jfood

                  But doesn't that defeat the original purpose of making a pie in the first place - to protect the contents from ashes of the cooking fire? :)

              2. re: jfood

                I'm not talking about the 1/4 lb'ers J.

                I mean the ones like ball park franks. Not the little thin ones.

                DT

                1. re: Davwud

                  D, no can do. The PITB is a mini-dog. The wrapped 1/8-1/4 pounders are freaks of nature sold at 4-H fairs.

                  1. re: jfood

                    Perhaps for jfood their a no can do but for davwud they're a sure can do.

                    I stuff mine with cheese and slivered onions. The kiddie sized dogs are just too small. If they're 1/8 lb and the big ones are 1/4 lb, I go with the 3/16 lb dogs.
                    Imagine being this technical about PITB!!

                    DT

                    1. re: Davwud

                      ah, the beauty of the dog.

                      you are bringing a "gournet" sliced wrapped dog to the table. when jfood sees one of these at a Bar Mitzvah he will include in the definition. until then he'll stay with the basic dough wrapped mini-doggy as a PITB.

                      Ciao D.

                      1. re: Davwud

                        King Arthur Flour's beautiful burger buns recipe might be the ticket: http://www.kingarthurflour.com/shop/R... I've used it before, and it bakes to a nice, fluffy, cottony consistency: what a storebought bun wants to be in its dreams.
                        --HC, www.bouillie.wordpress.com

                2. I'd use puff pastry or pizza dough if available here. I just make a bread dough.

                  1. Betty Crocker's 1943 pamphlet has a recipe that calls just for "biscuit dough." That would leave it pretty wide open.

                    1. I make mine with Bisquick and shredded cheddar cheese, and just cut them to size. It doesn't come out too crumbly, maybe because of the cheese?