Pigs in blankets


Both kids were home sick this afternoon, and we had a huge storm blowing outside. I had not planned on having two sick kids when I grocery shopped on Sunday, and hitting the store in the storm was not going to happen.

So I put out a call on Facebook, and a friend (who happens to be a mother of two and grandmother of one) responded with a great idea featuring items in my fridge & pantry – woo!

I found this recipe on Food.com and the following is my slightly modified version.

1/4 ounce active dry yeast
1/3 cup sugar, plus
1 teaspoon sugar, divided
2/3 cup warm milk (110 to115)
1/3 cup warm water (110 to 115)
1 egg, beaten
2 tablespoons oil or 2 tablespoons shortening, melted
2 teaspoons oil or 2 teaspoons  shortening, melted
1 teaspoon salt
3 2/3 cups flour
8 bun length turkey hot dogs
1 cup shredded carrots, steamed for 10 minutes, cooled and water squeezed out
1 cup shredded sharp cheddar cheese

Prep Time: 2 hrs
1. In a mixing bowl, dissolve yeast and 1 teaspoon sugar in milk and water.  Let stand for 5 minutes.
2. Add egg, oil or shortening, salt, remaining sugar, and enough flour to form a soft dough. Dough will be very sticky.
3. Turn onto a floured surface and knead until smooth and elastic (8 to 10 minutes), or use dough hook to knead in stand mixer.
4. Place in a greased bowl, turning once to grease top.  Cover with greased plastic wrap and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down and divide into 8 portions.  Roll into a 8×2 1/2″ rectangle.
6. Sprinkle dough evenly with shredded carrots and cheese. Wrap around hot dogs.
7. Pinch seam and ends to seal.  Place seam side down on greased baking sheet and let rise for 30 minutes. Bake at 350 for 15 to 18 minutes or until golden brown.

J, KG and I loved these as they were. W pulled the dough off and ate the hot dog plain, so next time I think I’ll make up a couple plain biscuits on the side. Could probably even add more carrots and cheese, too!

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