Homemade Pigs in a Blanket
User Reviews
5
Homemade Pigs in a Blanket
Description
This recipe focuses on making a soft yeasted dough to encase mini hot dogs known as Lit'l Smokies. Warm water and milk activate the yeast with sugar, while melted butter and salt enrich the dough. Kneading develops elasticity and the dough proofing step allows it to rise and become airy. The cocktail sausages are dried and pricked to prevent bursting during baking.
The dough is rolled into a rectangle then cut and wrapped around each sausage before applying an egg wash that gives a shiny, golden crust after baking. These pigs in a blanket combine savory sausage flavors with a light, tender bread wrap. They are suitable for parties, snacking, or casual meals.
Leftovers store well refrigerated for up to a week and reheat quickly in the oven to regain crispness.
Ingredients
- 1/2 cup water very warm
- 1/2 cup milk very warm
- 1 tablespoon dry active yeast
- 2 teaspoons granulated sugar
- 2 tablespoons butter melted
- 1 teaspoon salt
- 2 to 2 1/2 cups all-purpose flour
- 1 (28 oz) Lit'l Smokies mini hot dogs or cocktail weiners, package
- 1 egg water 2 tablespoons
Instructions
- Whisk the water, milk, yeast and sugar together in the bowl of a stand mixer or large bowl then let it sit for 10 minutes or until it starts to puff up.
- Whisk in the butter and salt then gradually stir in the flour 1/2 cup at a time, stirring the entire time until it comes together but is still slightly tacky when touched. (Do not add too much flour or the dough will turn out hard and heavy.)
- Continue kneading for 5 to 8 minutes if using a stand mixer or knead by hand for 8 to 10 minutes or until the dough is very elastic and pulls away from the bowl or countertop.
- Cover with a towel and let it proof for 1 hour in a warm place or until it has doubled in size.
- In the meantime, dry the smokies very well with a paper towel then poke each one a couple of times with a fork. Let them sit on a plate or baking pan with a paper towel in the fridge to dry out while the bread rises.
- Once ready, roll the dough out on a lightly floured countertop into a large rectangle that's about 8 inches long by 6 inches wide and less than 1/2 inch thick.
- Use a knife or a pizza cutter to cut 32-34 equal rectangles from the dough them roll each little smokie in a rectangle of dough making sure to pinch the seam together.
- Place them on a 12x16-inch baking pan fitted with parchment paper with the seams facing down, cover with a towel and let them rest for another 15 minutes.
- In the meantime, preheat the oven to 400 degrees Fahrenheit and whisk the egg and water together in a small bowl.
- Brush the egg wash onto the dough then bake for 13 to 15 minutes or until light and golden on top and around the edges.
- Let them cool for 5 minutes before serving with freshly minced parsley for garnish if desired.
Notes
- Store leftover pigs in a blanket in an airtight container in the refrigerator for up to one week.
- Reheat leftovers in a 350°F oven for 3 to 4 minutes until warmed through and slightly crisp.
- Dry the sausages thoroughly and prick each a few times with a fork before wrapping to avoid bursting while baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 46mg | 15% |
| Sodium | 344mg | 14% |
| Potassium | 61mg | 1% |
| Fiber | 0.04g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 0mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
