These are always a big hit at parties, so I when I saw this recipe on Cook’s Country I knew I had to try them. The most common method is to use store bought crescent dough or puff pastry, but the crust used here is based on a cream biscuit recipe. You can m…
What you'll need
Ingredients
Pigs in a Blanket
2 cups all-purpose flour
4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
1 ½ cups heavy cream
1 large egg, lightly beaten
¼ cup flour (for hot dog rolling)
6 hot dogs
The method
Directions
01
Line rimmed baking sheet with parchment paper.
02
Pulse 2 cups flour, shortening, baking powder, salt, and cayenne in food processor until the mixture resembles coarse meal. Transfer to large bowl. Stir in cream until combined. Turn onto lightly floured surface and knead dough until smooth, 8 to 10 times.
03
Roll dough into 15- by 10-inch rectangle. Brush dough with egg wash and cut into six 5-inch squares.
04
Place remaining flour in shallow dish. Pat hot dogs dry with paper towels and coat with flour, shaking off excess.
05
Arrange 1 hot dog in center of each dough square. Roll dough around hot dog and pinch seam closed. Cut each hot dog into 4 rounds and place on prepared baking sheet. Freeze until firm, about 30 minutes. Transfer to zipper-lock bag and freeze for up to 1 month.
06
Adjust oven rack to middle position and heat oven to 425 degrees. Arrange rounds, seam side down, on parchment-lined rimmed baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool 10 minutes. Serve warm.
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Homemade Pigs in a Blanket
Prep
Cook
Yield
These are always a big hit at parties, so I when I saw this recipe on Cook’s Country I knew I had to try them. The most common method is to use store bought crescent dough or puff pastry, but the crust used here is based on a cream biscuit recipe. You can m…
Ingredients
Pigs in a Blanket
2 cups all-purpose flour
4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
1 ½ cups heavy cream
1 large egg, lightly beaten
¼ cup flour (for hot dog rolling)
6 hot dogs
Cook Like James · The method
Directions
1
Line rimmed baking sheet with parchment paper.
2
Pulse 2 cups flour, shortening, baking powder, salt, and cayenne in food processor until the mixture resembles coarse meal. Transfer to large bowl. Stir in cream until combined. Turn onto lightly floured surface and knead dough until smooth, 8 to 10 times.
3
Roll dough into 15- by 10-inch rectangle. Brush dough with egg wash and cut into six 5-inch squares.
4
Place remaining flour in shallow dish. Pat hot dogs dry with paper towels and coat with flour, shaking off excess.
5
Arrange 1 hot dog in center of each dough square. Roll dough around hot dog and pinch seam closed. Cut each hot dog into 4 rounds and place on prepared baking sheet. Freeze until firm, about 30 minutes. Transfer to zipper-lock bag and freeze for up to 1 month.
6
Adjust oven rack to middle position and heat oven to 425 degrees. Arrange rounds, seam side down, on parchment-lined rimmed baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool 10 minutes. Serve warm.
Cook Like James
Homemade Pigs in a Blanket
Prep
Cook
Yield
These are always a big hit at parties, so I when I saw this recipe on Cook’s Country I knew I had to try them. The most common method is to use store bought crescent dough or puff pastry, but the crust used here is based on a cream biscuit recipe. You can m…
Ingredients
Pigs in a Blanket
2 cups all-purpose flour
4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
1 ½ cups heavy cream
1 large egg, lightly beaten
¼ cup flour (for hot dog rolling)
6 hot dogs
Directions
1
Line rimmed baking sheet with parchment paper.
2
Pulse 2 cups flour, shortening, baking powder, salt, and cayenne in food processor until the mixture resembles coarse meal. Transfer to large bowl. Stir in cream until combined. Turn onto lightly floured surface and knead dough until smooth, 8 to 10 times.
3
Roll dough into 15- by 10-inch rectangle. Brush dough with egg wash and cut into six 5-inch squares.
4
Place remaining flour in shallow dish. Pat hot dogs dry with paper towels and coat with flour, shaking off excess.
5
Arrange 1 hot dog in center of each dough square. Roll dough around hot dog and pinch seam closed. Cut each hot dog into 4 rounds and place on prepared baking sheet. Freeze until firm, about 30 minutes. Transfer to zipper-lock bag and freeze for up to 1 month.
6
Adjust oven rack to middle position and heat oven to 425 degrees. Arrange rounds, seam side down, on parchment-lined rimmed baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool 10 minutes. Serve warm.
