Prep 15 mins
Cook 10 mins
I have been using this recipe for blanketed piggies since I first came across it almost 15 years ago from either my sister or my grade 9 home economics class. I'm so glad I have it since it's so hard to find a blanket recipe from scratch! I can cover a typical Canadian package of 12 hot dogs with this recipe.
- Sift the dry ingredients in a bowl.
- Mix in the butter/margarine and milk.
- On a lightly floured surface, roll out the dough to desired thickness and as wide as the hot dogs to be wrapped are.
- Wrap the individual hot dogs or sausages in their own blanket.
- Bake at 425°F for about 10 minutes or until slightly brown.
- *If you get to the end of the dough, yet still have more hot dogs left without blankets, it's easy just to roll the wrapped hot dogs between your hand and your work surface to make their blanket thinner, that way you can cut off the excess dough off from either side of the hot dog and combine the ends and roll out another strip of blanket. Maybe you'd like to consider adding a bit of cheese inside the blanket for added flavor.
Good reminder of school cafeteria memories. We had trouble with the baking temp. Our dough got too brown before the hot dog could get done. Made for Spring PAC 2012.
This was a great recipe. The only problem I had was the lack of detail in the method. This could be a problem for someone who has never made/worked with dough.
I made a small batch and enjoyed some turkey dogs that had been in the freezer awhile. I boiled the dogs first, poking holes so they would be less salty and fatty. I used 1/2 white, 1/2 whole wheat flour and coconut oil rather than butter and added diced onion before rolling them. I cooked them in a pre-heated skillet (turning frequently) so as not to heat up the house. That worked well, if you don't mind them being triangle shaped. Thanks for posting, love that the recipe can be whole wheat!