Reuben Pigs In Blanket Recipes

Steps:

• Preheat the oven to 375 degrees F. Mix together the poppy seeds, garlic, onion and sesame seeds in a small bowl; set aside.
• Whisk together the flour, sugar, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl. Add the butter and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center and pour in the milk. Using a fork, stir the dry ingredients into the wet.
• Once the dough comes together, knead it gently a couple of times on a well-floured surface. Roll out the dough to a little thinner than 1/8 inch. Cut as many 1 1/2-by-3-inch rectangles as you can. (You should get at least 30 pieces.) Place a mini hot dog onto each rectangle and roll it up, making sure the short ends overlap; seal and arrange seam-side down 2-inches apart on a baking sheet. Brush each dough-wrapped hot dog with the egg and top with 2 generous pinches of the topping.
• Bake in the oven until golden brown, 17 to 20 minutes. Serve with mustard on the side, for dipping.

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Combine the sauerkraut and relish in a small bowl; set aside.
• Unroll the crescent dough and pinch the seams together with your fingers. Cut the dough in half lengthwise, then slice each half crosswise into 12 strips. Spread about 1 teaspoon of the sauerkraut-relish mixture on each strip of dough, leaving a 1/2-inch border on one short end. Sprinkle with the cheese. Place 1 frank on each strip of dough and roll the dough around the frank, pressing lightly to seal.
• Transfer to the baking sheet seam-side down; brush with the beaten egg and sprinkle with caraway seeds. Bake until the dough is golden brown, about 15 minutes. Serve with Thousand Island dressing and/or mustard.

Steps:

• Preheat the oven to 375 degrees F.
• Open the breadsticks and spread them flat on a cutting board. Cut each breadstick into thirds, crosswise, and stretch each piece until they are about 2 1/2-inches long.
• Onto the center of each breadstick piece, put a small dab of mustard, chili sauce, cream cheese, a few pieces of pickle, Cheddar, red pepper, and scallion or bacon bits. Place a frank just next to the ingredients and roll the breadstick completely around the frank and filling. Brush the "stuffed pigs" with some egg wash and top each with a small bit of the filling that is inside. Place on an ungreased cookie sheet and bake until golden brown, about 11 to 13 minutes. Serve warm.

Steps:

• Preheat the oven to 425 degrees F.
• Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix lightly with a fork. Pour the milk into a measuring cup to come up to 1-cup mark and then crack in the egg and add the oil. Beat to combine, then pour into the dry ingredients, forking to mix as you go. You may, at the end, feel the dough's either too dry or too damp: add either more milk or more flour and fork together again until you've got a soft dough that's not too sticky to be rolled out.
• Break the dough into 2 pieces and roll 1 piece on a lightly floured surface. Scone dough is a dream to work with; in fact, I find it deeply pleasurable. Just roll as clumsily and heavy handedly as you like: no harm will come to it. You want a thin, but not exaggeratedly so, rectangle. A square wouldn't be the end of the world either, so don't start getting out the geometry set: this is the roughest of instructions.
• Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at approximately 2 1/2-inch intervals so that you end up with a collection of small, raggedy oblongs (I just cut each strip as I go, but it's probably more efficient to do the whole batch of dough at 1 time).
• Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and then roll up, pressing on the infinitely compliant dough to squeeze it shut, and then place on a nonstick baking sheet, or 1 lined with parchment. Carry on until you've finished all your strips and then get to work with the remaining dough. Three baking sheets should do it.
• Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a golden glaze. Put in the oven and cook for 12 to 15 minutes, by which time they should be puffy and burnished. Remove from the oven and let cool a little before giving them to the children.

Steps:

• Preheat the oven to 350 degrees F.
• Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
• Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
• Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
• Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Combine the sauerkraut and relish in a small bowl; set aside. Unroll the crescent dough and pinch the seams together with your fingers. Cut the dough in half lengthwise, then slice each half crosswise into 12 strips. Spread about 1 teaspoon of the sauerkraut-relish mixture on each strip of dough, leaving a 1/2-inch border on one short end. Sprinkle with the cheese. Place 1 frank on each strip of dough and roll the dough around the frank, pressing lightly to seal. Transfer to the baking sheet seam-side down; brush with the beaten egg and sprinkle with caraway seeds. Bake until the dough is golden brown, about 15 minutes. Serve with Thousand Island dressing and/or mustard.