Pigs in a Blanket
There are no shortcuts with this recipe, in this version of 'pigs-in-a-blanket', the frankfurters are are enrobed in a homemade yeast dough and baked until golden brown. However, the use of purchased frozen yeast dough would suffice as a perfectly acceptable shortcut.
1 (0.25-ounce) packages active dry yeast or 2 1/4 teaspoons
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
2 slices processed American cheddar cheese
- 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.
- 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.
- 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.
- Bake in a preheated oven at 350°F (175°C) for 15 to 18 minutes or until golden brown.
Makes 10 servings.