Pigs in a Blanket

With the summer season in full swing, I thought a quick dinner that can be taken to the drive in, swimming pool, park, or baseball park might be nice to have on hand.

Ingredients:

Hot dogs (I used Kahn's bun size franks made with Pork & Turkey)

Cheddar cheese

3/4 cup milk
3/4 cup water
2 envelopes yeast

4-3/4 to 5-1/4 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoon salt
1/4 cup butter diced, and allowed to warm to room temperature
1 large egg

1. Let hot dogs warm to room temperature.

2. Add yeast to warm (105 110 F) water and milk with a pinch of sugar. Stir with a fork to dissolve and let stand five minutes.

3. Add flour, sugar, and salt to mixing bowl of a stand mixer fitted with a dough hook.

4. Dice butter and add to beaten egg in a bowl.

5. Turn on mixer. Add butter and egg. Add yeast mixture. Knead a few minutes. Turn onto a lightly floured surface and knead for several minutes until smooth and elastic. Cover and let rest 10 minutes.

6. Cut a portion of the dough and roll thin. Cut into strips and pieces with a pizza cutter. Wrap around hot dogs. Wet finger to help seal edges. Roll between palms of hand to even wrapped hot dogs.

7. Repeat with all dough and hot dogs. Let rise on cookie sheets about an hour in a warm place.

8. Bake at 400 F about 13-15 minutes until done.

On serving day, just reheat and serve!

The original recipe can be found here.