PIGS IN A BLANKET RECIPE BY TASTY
Here's what you need: puff pastry, hot dogs, cheddar cheese
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 18 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F (220˚C).
- Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece.
- Place a hot dog on the cheddar, then roll it up.
- Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch (2-cm) gap between the pieces.
- Bake for 15 minutes, until golden brown and flaky.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
PIGS IN A PRETZEL BLANKET RECIPE BY TASTY
Here's what you need: cocktail frank, pizza dough, water, baking soda, egg, sea salt
Provided by Tasty
Categories Snacks
Yield 10 servings
Number Of Ingredients 6
Steps:
- Bring pizza dough to room temperature.
- Cut the dough into strips and stretch/roll out.
- Roll up mini hotdogs in pizza dough so the dough wraps around twice - leaving the ends sticking out and cutting off any excess.
- Place on a lightly greased baking sheet until ready to boil.
- Bring water to a light boil. Add in Baking Soda.
- Once dissolved, boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches).
- Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.
- Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes until the dough is nicely browned.
- Enjoy!
Nutrition Facts : Calories 127 calories, Carbohydrate 20 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
PIGS IN A BLANKET STADIUM RECIPE BY TASTY
Here's what you need: puff pastry, eggs, hot dogs, spinach artichoke dip, chili dip, queso dip
Provided by Alvin Zhou
Categories Appetizers
Yield 15 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F (180°C).
- Roll out the puff pastry into a square shape and brush the surface with egg wash.
- Cut the puff pastry sheet into 6 equal rectangles.
- Place a hot dog on the bottom of each pastry rectangle, then roll it up tightly.
- Slice each rolled hot dog into 3 equal segments.
- Repeat with the remaining puff pastry and hot dogs.
- In a large springform pan, place a circular wall of the hot dog pieces around the circumference of the edge. Stack a second row of rolled hot dogs on top, so that they go up the entire side of the pan.
- Build a 3-way wall with more hot dogs that all meet in the center to create 3 holes for the dips.
- Carefully place each dip into each open space, spreading them out evenly and making sure the walls don't move.
- Cover with foil and bake for 1 hour and 45 minutes.
- Remove the foil and bake uncovered for another 30 minutes until the pastry is crispy.
- Cool until warm to the touch. Unclasp the springform pan.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 33 grams, Fat 59 grams, Fiber 1 gram, Protein 20 grams, Sugar 0 grams
PRETZEL-ISH PIGS IN A BLANKET WITH MUSTARD SAUCE
This is so much fun. I find the price of these, premade in the freezer section, to be excessive. That was my first motivator to attempt to make them (somewhat) at home... Then, more important things came into play: They taste better when rolled and baked fresh. They are fun to make. It's just enough cooking when you feel like a project that doesn't take up too much time. The pretzel flavor makes these special. It's pizza dough with the baking soda "bath" that gives you the pretzel vibes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h40m
Yield 32 to 36 servings
Number Of Ingredients 15
Steps:
- For the dough: In a bowl, combine the warm water and yeast. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- Using a sieve or strainer, sift about half of the flour over the yeast mixture and mix with your hands until smooth. Add the oil, honey and kosher salt. Sift over the remaining flour and mix to combine.
- Lightly flour a cutting board or flat surface. Turn the dough onto the floured area and knead until the dough is smooth and the ingredients are fully integrated, 3 to 5 minutes. Lightly oil a bowl and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
- For the mustard sauce: In a medium bowl, whisk the mustard, honey, hot sauce and vinegar with a splash of warm water. Taste for seasoning. Set aside.
- Preheat the oven to 375 degrees F.
- For the pretzel-ish pigs in a blanket: Line 2 baking sheets with parchment paper sprayed with nonstick cooking spray or silicone baking mats and set aside. Sprinkle some flour on a flat surface. Roll the dough out into an 18-by-13-inch rectangle about 1/4 to 1/2 inch thick. Cut into 2 1/4-inch squares. Roll each mini hot dog in a single piece of the dough. Pinch the seam and ends to firmly close, tucking the excess on the ends underneath. Place each wrapped hot dog seam-side down on one of the prepared baking sheets.
- For the baking soda bath: Prepare a third baking sheet or large platter with parchment. In a medium pot, bring about 6 cups of water to a boil over medium heat. Slowly whisk in the baking soda a bit at a time. Working in batches, use a slotted spoon to drop each pig in a blanket into the water for 30 seconds, then remove and transfer to the prepared third baking sheet or platter.
- Transfer the pigs in a blanket in a single layer back onto the original baking sheets, allowing some space between each. Sprinkle the dogs with the pretzel salt or kosher salt. Bake in the center of the oven until the pastry is nicely browned, 25 to 30 minutes. Lightly brush with melted butter before serving. Serve with the mustard sauce on the side.
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HOGS IN A PRETZEL BLANKET RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (32)Estimated Reading Time 1 minServings 12
- Preheat oven to 400°. Mix yolks and 1 Tbsp. water in a small bowl until smooth. Gently roll out puff pastry on a lightly floured surface just to press out any creases; brush with egg wash. Cut into 8 long strips. Lightly dust sausages with flour. Working one at a time, wrap pastry around sausage, egg wash side facing in. If pastry becomes too soft, chill until firm before continuing.
- Place rolled-up sausages on a parchment-lined baking sheet, cut side down. Mix baking soda into remaining egg wash and brush over pastry (this will give dough a sheen); sprinkle with salt and poppy seeds. Chill 15 minutes.
- Bake until pastry is puffed and golden brown, 25–30 minutes. Let cool. Slice into bite-size portions and serve with mustard.
- DO AHEAD: Sausages can be rolled in pastry 1 day ahead. Cover and chill. Brush with egg wash and sprinkle with salt and poppy seeds just before baking.
PRETZEL PIGS IN A BLANKET - HONEST COOKING
From honestcooking.com
5/5 (2)Estimated Reading Time 7 minsAuthor Nerdswithknives
- In a mixer bowl fitted with a bread hook attachment, add the sugar and warm water. Sprinkle yeast on top and let it sit until it starts to foam, about 5 minutes. With the mixer on low speed, add the flour, kosher salt and butter and mix until fully combined. Switch to medium speed, and continue kneading for about 7 minutes until the dough is smooth and pulls away from the edges of the bowl. If dough remains sticky after 5 minutes of kneading, keep the mixer on and slowly sprinkle more flour, a half tablespoon at a time, until dough pulls away from the bowl.
- Rub a little vegetable oil inside another bowl transfer dough to it. Cover bowl with a clean kitchen towel and let it rest until it doubles in size, about 1 hour.
- Preheat the oven to 450ºF and set a medium-large pot with 5 cups water to boil. In a small bowl. mix together egg yolk and water and set aside. Line two baking trays with parchment.
- Pull off a small chunk of dough (9 grams, or about a cubic inch) and roll it into an 6-inch long rope. Wrap dough diagonally around a hot dog, leaving the two end poking out. Pinch ends of dough to make sure it doesn’t unravel. Set aside onto the parchment-lined tray and continue wrapping the rest of the hot dogs.
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