'Gourmet' pigs-in-a-blanket! Hot dogs and cheese are enrobed in a yeast dough and baked until golden brown.

Pigs in a Blanket

1 (1/4-ounce) package active dry yeast

1/3 cup plus 1 teaspoon sugar - divided use

2/3 cup warm milk (110°F to 115°F | 45°C)

1/3 cup warm water (110°F to 115°F | 45°C)

1 large egg, beaten

2 tablespoons plus 2 teaspoons shortening, melted

1 teaspoon salt

3 2/3 cups all-purpose flour

10 hot dogs

2 slices processed American cheese

1. In a mixing bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add 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 to 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.
2. Cut a 1/4-inch deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in the slit of each hot dog.
3. Punch dough down; divide into 10 portions. Roll each into a 5 x 2 1/2-inch 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.
4. Bake at 350°F (175°C) for 15 to 18 minutes or until golden brown.

Makes 10 servings.