Pigs In A Blanket

Our meal choice today of old fashioned Pigs in a Blanket at the Wednesday Community Meal at Trinity Episcopal Cathedral was very popular and even brought back some childhood memories.


As soon as volunteer Brad saw what we were cooking he smiled and said, "I haven't seen these since grade school."

I think I know why they were a popular grade school cafeteria item. They are crowd pleasing, they cook fast and they are easy to serve.

We made our Pigs in a Blanket with 100-percent beef Costco hot dogs and homemade crescent dough and served 350 meals.

Just to give you an idea of how much food we go through — I multiplied my crescent dough recipe by 27 and there was just enough dough leftover to make a few rolls after wrapping the hot dogs.

Here's the recipe:

Pigs in a Blanket

Crescent Dough
4 3/4 cups flour
1 package yeast
1 teaspoon salt
1 cup milk
1/3 cup sugar
1/3 cup butter
2 eggs

Combine 2 cups of the flour, yeast and salt in a large mixing bowl.

Heat milk, butter and sugar in a saucepan until milk is warm and the butter is nearly melted. Let cool until warm.

Add milk to flour mixture and whisk until smooth. Add eggs and whisk again.

Add enough of the flour to form a soft dough and knead until smooth and elastic.

Cover and let rise one hour or until double in bulk.

 To Assemble you need:

100-percent beef hot dogs
Extra flour for rolling the dough

Punch the dough down and divide it in half. Let the dough balls rest for 10 minutes.

Roll one half of the dough at a time into a 7x12 inch rectangle.

Use a knife to cut 1-inch strips of dough.

Roll each of the strips around a hot dog and place on a baking sheet.

Let the Pigs in a Blanket rise for 30 minutes.

Let the Pigs in a Blanket rise for 30 minutes before baking.

Preheat the oven to 375 degrees.

Bake for 12 to 15 minutes or until golden brown.

Note: If you don't want to use all the dough for Pigs in a Blanket, make rolls with the remainder. Just shape them and let them rise for 30 minutes before baking.