Can I tell you a totally cute and adorable, yet true story?
Well good thing you said yes, ‘cuz here goes! : )
I am about to let one of my Mom’s deep dark secrets out of the bag.
She always buys canned crescent rolls for all of our family dinners. She has always and forever.
And my siblings’ deep dark secret?
They always fight over who gets to help roll them into the crescent shape (ok my deep dark secret… I might really enjoy rolling those things up too)!
Oh yeah. And we were like every other “All American” household and used those canned crescent rolls to make Pigs in a Blanket. If rolling up canned crescent rolls all by themselves wasn’t fun enough, add a hot dog and we were in hog heaven! (HeeHeeHee!)
But what could be more fun than that? Well making Homemade Pigs in a Blanket (of course). Which is super hands on with kneading dough, rolling out the dough into perfectly shaped rectangles and then rolling up that
Or hog as Eric says.
Yup, in our house these are called “Hogs in a Quilt” since they are a bit bigger than your ‘typical’ Pigs in a Blanket!
One Year Ago: Honey Pork Tenderloin Kabobs
Two Years Ago: In Season: Mangos and Grilled Paradise Pork Chops
Three Years Ago: ‘Angry’ Sausage and Pepper Pasta
Four Years Ago: Restaurant Review: Sugar Mama’s Bake Shop
Homemade Pigs In A Blanket (a.k.a Hogs in a Quilt)
Prep Time: 20 minutes Wait Time: 30 minutes Cook Time: 15-20 minutes Makes: approximately 10-12 hot dogs
2 cups warm water
1 1/2 tablespoons active yeast (or 2 (5/16) ounce packages)
2 tablespoons honey or sugar
2 tablespoons vegetable or canola oil
½ teaspoon salt
2 1/2 cups whole wheat flour
3 – 3 1/2 cups unbleached all-purpose flour
10-12 all beef hot dogs
Mix water, yeast, and honey until yeast and honey are dissolved. Set aside for 5 minutes.
Combine the salt, whole wheat flour and 2 ½ cups all-purpose flour in the bowl of a stand mixer. Add yeast mixture and mix with a dough hook for 2-3 minutes, adding the other 1/2 cup all-purpose flour as needed to help dough be less sticky (you may not need all of it- and it will still be somewhat tacky- that is, sticking to the bowl in places, but not to your fingers when you gently touch the dough). Let it rest for 15 minutes.
Remove to a floured surface and knead by hand 4-5 times. Divide dough into 10-12 even pieces. Roll each piece of dough into a ball. Then using a rolling pen on floured surface, roll each ball of dough into an approximate 3×4 inch rectangle (depending on how much bun you want around each hot dog).
Lay a hot dog on each rectangle, wrap the dough around the dog, pinching the ends to seal (if making a package of only 8 hot dogs, you can shape the rest of the dough into rolls to cook at the same time).
Place seam side down on a large greased baking sheet and let rest for 10 minutes while you preheat an oven to 400 degrees.
Bake for 15 to 20 minutes at 400 degrees, rotating if needed for even cooking, until golden on top and browned on the bottoms. Cool for about 5 minutes before serving.
Adapted from An Oregon Cottage