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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Pigs in a Blanket were a natural choice for serving at my farm animal them meal. I filled the hot dogs with cheese and wrapped them in a light dough to make them special. They are tasty, fun and handy to eat. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/3 cup plus 1 teaspoon sugar, divided |
2/3 cup warm milk (110° to 115°) |
1/3 cup warm water (110° to 115°) |
1 egg, beaten |
2 tablespoons plus 2 teaspoons shortening, melted |
1 teaspoon salt |
3-2/3 cups king arthur unbleached all-purpose flour |
10 hot dogs |
2 slices process american cheese |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown. Yield: 10 servings.
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