Prep 20 mins
Cook 13 mins
For anyone who has ever been out of crescent dough during an emergency....
Make and share this Pigs in a Blanket (From Scratch) recipe from Food.com.
- Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
- Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
- Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
- Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
- With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
- Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
- One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
- Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.
I can't believe how many Pigs in Blanket "recipes" called for pre-made dough. Do people really need a "recipe" to figure that out? Anyway, this one was perfect- I was surprised at how good the dough was for being so simple. I didn't roll/cut my dough out or anything- my son and I just pulled a good "chunk" off for each little veggie dog, and it worked fine. Nice flaky layers!
This was a great dough. It's nice and light and I like the addition of the cheese. I've used several different recipes for making pigs in a blanket and I would definitely use this one again. I used it with one package of lil' smokies and instead of triangles I cut my dough into rectangles to fit the size of the smokies. I did have dough leftover, so I just shaped the leftover dough into a biscuit and it was delicious. This is a great recipe if you want kids to help with the cooking! My 3 and 6 year old had no problem helping me with every step and of course they love mini pigs in a blanket!
OK, so a few changes I made:
1) No buttermilk so I used 1 percent milk instead,
2) Due to 1) above, skipped the baking soda (not needed to cut the acid),
3) Used shortening instead of butter,
4) Skipped the cheese,
5) Added a tad of water to get the dough consistency right (and to compensate for lack of water in shortening and high altitude),
6) Used a rolling pin, just because I finally found it!
I halved the recipe, and this was a good amount of dough for 3-4 full-sized hot dogs. Maybe it was the size of the dogs, or ??, but to get them as brown as I wanted took quite a bit longer than 13 minutes. I should have rolled the dough thinner!
Having said all that, great recipe. Definitely akeeper for the next time I get a craving!