Sunday, June 28, 2009

Homemade Piggies in a Blanket {Pigs in a Blanket}

I love the convenience of crescent roll dough, especially when I am making Pigs in a Blanket. I remember eating them as a kid but biscuit dough was used instead of crescent roll dough. There's just something about piggies in a blanket that bring out the kid in me.

I saw this recipe for Homemade Pigs in a Blanket at Real Mom Kitchen. At first glance I thought it was a Sausage Kolache, oh how I love those, but it wasn't. Now don't get me wrong I love the quick crescent roll version, but homemade are so much better.

Some folks think it's a waste of time to make homemade pigs in a blanket. All I can say is once you taste them it's all worth it in my book. They
can take a bit more time to prepare since it's homemade roll dough, so be patient. 


It's mostly rising time for, but in the end you will be so glad you tried this recipe. I thought they turned out awesome! Carson even loved them and that's saying a lot. I put cheese in half of them and left the other half plain since I have some picky eaters. 

I wont do that again, because everyone was disappointed that not all of them had the cheesy filling inside. Oh well I know next time I will add cheese in all of them.

Start by dissolving the 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 8-10 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. The oven on OFF setting is the perfect place for the dough to rise. I just leave the oven light on perfect!!!!


Doubled in size

Punch dough down



divide into 10 portions.

Cut a 1/4-in.-deep lengthwise slit in each hot dog.


cut cheese slices into five strips; place one strip in a slit of each hot dog.




Roll each into a 5-in. x 2-1/2-in. rectangle

and wrap around prepared hot dogs;

pinch seam and ends to seal, then rolled these on my counter with the hot dog in the dough to even out the dough.

Place seam side down on greased baking sheets;


let rise for 30 minutes


Bake at 350° for 15-18 minutes or until golden brown.





Pigs in a Blanket

1 - package (1/4 ounce) active dry yeast
1/3 - cup plus 1 teaspoon granulated sugar, divided
2/3 - cup warm milk (110° to 115°)
1/3 - cup warm water (110° to 115°)
1 - egg, beaten
2 - tablespoons plus 2 teaspoons shortening, melted
1 - teaspoon salt
3 2/3 cups all-purpose flour
10 - hot dogs (I would recommend using jumbo dogs)
2 - slices process American cheese (or more if you'd like)

In a 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 8-10 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-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog.

Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal (I then rolled these on my counter with the hot dog in the dough to even out the dough). 

Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown. Yield: 10 servings
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26 comments:

Elizabeth said... #

Um, yummmmm! Really, yum. I have never outgrown pigs in a blanket and I never, ever will. My kids don't really like them unless they take the blankets off and eat them separately but I LOVE them!

Stephanie said... #

That looks so good! I love pigs in a blanket! We always just did refrigerated biscuit dough, but I never keep that on hand, or the crescent dough either. I prefer homemade stuff anyway. Next time I want some blanketed piggies, I know where to find the prefect recipe!

Kaitlin said... #

I bet my husband would LOVE these, they look comforting and yummy. Congrats on the column, that's great!!

teresa said... #

These are so cute and I would probably be the family hero for making these! Yum! Great job getting a column!

Dragonfly said... #

OMG!! These look absolutely delicious!!

No kids at home for me, but I will make these for myself!! I'll freeze the leftovers in individual portions!!

Thanks so much for sharing the recipe!!!

Alwayzbakin said... #

Those look great! Congratulations on the paper! That's so exciting.

Sandy said... #

Congratulations on your newspaper article...I wish I were still living in Rowlett so that I could see your weekly article :) Today's recipe, Piggies in a Blanet, looks very yummy! Can't wait to try them out.

Anonymous said... #

I am continuously excited and surprised with your site. It is one of the first that I check on a daily basis just to see what has been added. My son loves pigs in a blanket so these will be something that he and I will attempt together. Also very excited for you and the readers of the newspaper that will have your column. Thanks for the plug on the other site. Going there now...

ARUNA said... #

wow these look soo good.

Caroline said... #

Congratulations on the new "assignment"!! I sure hope they syndicate your column - we have a pretty "lame" food column in my neck of the woods!!

Your recipe looks great. Next time I make these - I'll try your method!

Teresa Cordero Cordell said... #

Tina, congratulations on your by-line. It's not easy being a columnist these days, but you did it. Kudos my friend. As for the piggies in a blanket, another comfort food. Love them.

Lara said... #

What fun way to make kids' food more grown up friendly. This looks really good!

PS Congratulations on your new column! What an honor.

sherri said... #

congrats on your column! how exciting!

Mary at My New 30 said... #

Congrats on your food column!! That is super exciting Tina. Are you able to repost what you submit there here at your blog because I'll never remember to go look at the paper online? I'm so jealous!! My local paper follows me on Twitter and follows my blog but do you think they've offered me a food column? Oh no, no. That's awesome - you go girl!! :High Five:

These look so good too - and while I like the convenience of the crescents, really, these are truly "blanketed" pigs aren't they?

I was on a hot dog roll a couple weeks back LOL. I don't know what was going on but I was really craving hot dogs & corn dogs - for days and days! These would have fit in perfectly with my super crave.

Ingrid said... #

Congrats on your "article"! That's very exciting.
~ingrid

Anonymous said... #

Congratulations! I love your site. You have great and easy recipes.

Erin

Just a little something from Judy said... #

You should have your own column in the newspaper. All of your recipes look so good and the ones I made taste so good. Congratulations on the accomplishment! This is a new take on pigs in a blanket, using bisquick. I look forward to trying this. Your recipes are a gift.

Suz said... #

Oh how exciting that you got your own newpaper column!!! That's so exciting!

I love your recipes and since you have picky eaters like I do, I can use a lot of them.

I just don't see how you're not as big as a barn with all this good food! You must have great metabolism!!

Mommy's Kitchen said... #

Hi Suz, the key is everything in moderation. Its hard sometimes, but all I can say is my neighbors love my sweets I bake up. I share alot of what I bake or I make my husband take half to work so we dont eat all of it.

ArmyWife4Jesus said... #

I absolutely love you & your wonderful recipes :) Tried this one yesterday, and my dough would not rise. I doubled the recipe...and was wondering if you knew if that had something to do with the problem? Still tasted great, but my bread could have been better....

Martina said... #

Hi - these look great - here in Austria we call them sausages in a dressing gown (W├╝rstl im Schlafrock) - once made 80 of these for a city fair... great to see here... thanks for your recipes! Martina

Colleen said... #

These are SOOOO good! Second time making them and this is a wonderful recipe! Thanks for sharing.

debbey said... #

please tell me what else can be used instead of shortening and what should be the measurement?

Tina Butler said... #

You can use coconut oil.

Anonymous said... #

I like to boil the blanketed pigs in salty water for about a minute and a half (after they have raised for thirty minutes) and then follow on with the described baking procedure...turns out like a bagel dog.

Anonymous said... #

How funny... saw the title and had to look, curious because it ddin't 'belong' in a bread section. In Pa, pigs in the blanket or piggies are ground beef w/rice, wrapped in cabbage leaves and baked in a tomato sauce.