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Pigs in a Blanket


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Usually when I make pigs in a blanket, I go for convenience. So I use crescent dough to wrap them in. Recently, my mother-in-law made some with a homemade dough and recommended the recipe to me. It happens to come from Taste of Home magazine. Now, these piggies do take a little time to make, but most of that time is the rising time for the dough.

These piggies turned out delish. It was like eating a hot dog wrapped in a wonderful homemade bun. If you wanted to forgo cooking the piggies in the dough, you could use this recipe to make a fabulous homemade hot dog bun. My only change would be to use jumbo sized hot dogs. We used regular old hot dogs and the dough was quite abundant. The hot dog to bun ratio wasn’t quite right for me. You need some more hot dog to equal out the large bun part. So next time I’ll be using jumbo dogs. Or you could use smaller hot dogs and make more than 10 pigs in a blanket.

Here is what you need to make the

Pigs in a Blanket

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Pigs in a Blanket | realmomkitchen.com

Pigs in a Blanket

  • Author: Laura


Units Scale
  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup plus 1 teaspoon Domino® or C&H® Granulated Pure Cane 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
  • 32/3 cups all-purpose flour
  • 10 hot dogs (I would recommend using jumbo dogs)
  • 2 slices process American cheese (Or more if you’d like, I use 5 slices)


  1. In a bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add 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.
  2. 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.
  3. 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. (I then rolled these on my counter with the hot dog in the dough to even out the dough) 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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Tashina October 2, 2014 - 11:25 am

This is a super delicious recipe, even my husband who hates hot dogs loved my feta stuffed version, topped with garlic olive oil glaze. It really is worth trying. If you want to see my alterations you can check it out at http://www.pantryexperiment.wordpress.com

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