Time 35m Yield 25 Number Of Ingredients 6 Steps:
Preheat oven to 425°F. Butter or lightly grease a large baking sheet and set aside. In a large mixing bowl, combine the flour, milk and 2 tablespoons melted butter until a ball forms. Roll dough into a thin rectangle on a lightly floured surface, about 1/4-inch thick. Cut dough lenghthwise into 1-inch strips. Using a fork, prick each little smokie twice. Place a little smokie on the end of a strip of dough and roll twice to blanket it. Cut dough and press gently to seal the loose end. Place sealed side down on the prepared baking sheet. Repeat with remaining little smokies. Brush each pig with some of the egg wash and sprinkle with a pinch of kosher salt. Bake for 12-15 minutes or until dough starts to turn golden brown. Serve with ketchup and mustard.
Time 1h20m Yield about 4-1/2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, combine flour, sugar and baking powder. Cut in shortening and butter until mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until dough forms a ball. Divide dough into three portions. Refrigerate until chilled., Meanwhile, for filling, in a large bowl, combine Zwieback crumbs, salt and pepper. Crumble beef and pork over mixture and mix well. Shape rounded tablespoonfuls of meat mixture into 3-in. logs; set aside., Preheat oven to 350°. On a floured surface, knead one portion of dough 8-10 times. Roll dough to 1/8-in. thickness; cut with a floured 3-in. round cutter. , Place one log in the center of each circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Reroll scraps. Repeat with remaining dough and filling., Place on greased racks in shallow baking pans. Bake 35-40 minutes or until a thermometer reads 160°. Serve with mustard if desired.
Time 33m Yield 18 pigs in a blanket Number Of Ingredients 9 Steps:
Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever). Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed. Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes. Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter. With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right). Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles. One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet. Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.
Time 35m Yield 10 servings. Number Of Ingredients 10 Steps:
In a large bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add the 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. , Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown.
Time 45m Yield 30 pieces Number Of Ingredients 14 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.
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!
Time 30m Yield 6 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don’t have to use tooth picks. Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.
Time 25m Yield 9-12 Pigs In A Blanket, 9-12 serving(s) Number Of Ingredients 7 Steps:
Sift the dry ingredients in a bowl. Mix in the butter/margarine and milk. On a lightly floured surface, roll out the dough to desired thickness and as wide as the hot dogs to be wrapped are. Wrap the individual hot dogs or sausages in their own blanket. Bake at 425°F for about 10 minutes or until slightly brown. *If you get to the end of the dough, yet still have more hot dogs left without blankets, it’s easy just to roll the wrapped hot dogs between your hand and your work surface to make their blanket thinner, that way you can cut off the excess dough off from either side of the hot dog and combine the ends and roll out another strip of blanket. Maybe you’d like to consider adding a bit of cheese inside the blanket for added flavor.
Time 3h30m Yield 48 pieces Number Of Ingredients 6 Steps:
Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.) Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight. Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they’re lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature. Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches. Heat oven to 350 degrees. Line a baking sheet with foil. Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet. Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.
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!
