Make-Ahead Pigs in a Blanket
I love finger foods! I found this recipe a few weeks ago, and I thought that this would be an appropriate recipe to share with my readers just in case that you still need a quick game day appetizer. I remember making these in my college days when I needed a quick snack or meal that could be put together very quickly. Of course, back then I just relied on the cheapest hot dogs that I could find paired up with the refrigerated dough. I have never attempted making them (the dough, of course, not the hot dogs) from scratch until now. This classic appetizer earns double points with me since they can be prepared ahead of time, and even requires a little freezer time before going into the oven. The bread dough has a nice brown crust on the outside with nice bread/hot-roll texture in the inside. I love having them ready to go in the freezer, so that my daughter can also enjoy them for lunch and my sitter can just throw a few of these in the oven without any special preparation required.
2-1/4 all-purpose flour
4 tbsp vegetable shortening, cut into 1/2-inch pieces and chilled
2 tsp baking powder
1 tsp salt
1/4 tsp cayenne pepper
1-1/2 cups heavy cream
1 large egg, lightly beaten
6 all natural beef hot dogs
Line rimmed baking sheet with parchment paper. Pulse 2 cups of flour, shortening, baking powder, salt and cayenne pepper together in food processor until mixture resembles coarse meal. Transfer to a large bowl. Stir in cream until combined. On lightly floured counter, knead dough until smooth, about 8 to 10 times.
Roll dough into 15×10-inch rectangle. Brush dough with egg and cut into six 5-inch squares. Place remaining 1/4-cup flour in shallow dish. Pat hot dogs dry with paper towels and coat with flour, shaking off excess. Arrange 1 hot-dog in center of each dough square. Roll dough around hot-dog and pinch seam closed. Cut each hot dog into 4 pieces and place on prepared sheet. Freeze until firm, about 30 minutes. Transfer to zipper lock bag and freeze for up to 1 month.
Adjust oven rack to middle position and heat oven to 425 degrees. Arrange wrapped hot dog pieces, seam side down, on parchment rimmed baking sheet. Baked until golden brown 25-30 minutes. Let cool for 10 minutes, serve warm.
Yield: 24 pieces
Recipe from The Best of America’s Test Kitchen 2012