The temperatures were plunging here in Upper Michigan headed for way below zero so I didn’t really want to leave the house. The cupboards were getting kind of bare and I was trying to figure out what to cook. I had some all-beef hot dogs on hand, but no Bisquick, or refrigerated crescent, and to be honest not even any bread left to use in place of a hot dog bun. However I did have some yeast and all-purpose flour on hand so I decided to put Pigs In a Blanket on the menu for supper. Making pigs in a blanket from scratch is pretty easy; it just takes a little bit of time to allow the dough to rise. I had some slices of American cheese left over from another recipe so I diced to us them in the recipe. The next time you in the mood for Pigs In a Blanket try making them from scratch – there pretty good. Enjoy
- 8 all beef hot dogs
- 8 slices American cheese (optional)
- 1 package active dry yeast
- 2 tablespoons sugar
- 2 tablespoons butter or margarine (softened)
- 1/ 2 teaspoon salt
- 3 cups all-purpose flour
- 1 cup warm water (105 – 115F)
- Add 1/ 4 cup water to a large bowl, add yeast and mix until dissolved.
- Add the remaining water, sugar, and butter, salt and mix in 1½ cups flour; mix until well blended. Mix in the remaining flour to create soft dough. Add extra if needed. Place the dough on a floured board and knead until smooth and elastic. (About 5 minutes)
- Place the dough in a large greased bowl flipping it over to grease the top. Place the bowl in a warm place, cover with a towel, and let rise until the size doubles. (About 1 hour depending on temperature)
- Remove the dough to a floured surface to roll out the dough. Press the dough a little bit and divide it into 8 equal pieces. Roll each piece to the size of the hot dogs you want to roll them in. place a piece of cheese on the dough, and then the hot dog. Place each one on a baking sheet, seam side down, lightly sprayed with cooking spray. Let rise for an additional 15 minutes.
- Bake at 350F for 15 minutes or until golden brown on top. Serve Hot.
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