Pigs In A Blanket, using a slightly modified pizza dough recipe for the blanket:
The dough: 250 grams AP flour, 150 grams water (60% hydration by flour weight), 5 grams honey (2%), 30 grams olive oil (10%), 5 grams kosher salt (2%), 1 teaspoon instant yeast.
Mix for 8 minutes on low speed.
Cover and let rise one hour.
My four hot dogs were 6″ long, so I rolled the dough into a rectangle 24″ long. Lay the hotdogs lengthwise into the rectangle, roll them up, then cut the hot dogs into quarters. I used a serrated knife and a light touch.
Set the Pigs In A Blanket on end in a Silpat-lined baking sheet, cover with an inverted baking sheet, and let rise one hour.
Note: I set them on end because I thought it would allow the dough to rise more evenly around the hot dogs. What wound up happening in reality is that the dough slumped down around the hot dogs and only part of that height was regained with baking oven spring. For more traditional Pigs In A Blanket the hot dogs should be laid on their sides. (However, the rise was nice and even around the hot dogs, so that was good.)
Preheat the oven and bake at 375F for 15-20 minutes or until lightly golden and the dough gives resistance when poked.
Basically every recipe online calls for opening a can of dough, cutting the dough into triangles, wrapping that around the protein, then baking for 12-15 minutes. And that’s fine. I think comparing the total hands-on time between “the can” and “from scratch” it’s not dramatically different. Assembling the ingredients from scratch takes an extra few minutes but by the time we’ve fiddled around with wrapping hot dogs in dough — what’s an extra five minutes or so?
As with all Pigs In A Blanket, these were devoured in short order.
Previous Pigs In A Blanket post here.