Blast from the Past-Pigs In The Blanket
I wen to a Catholic School for 6th, 7th, and 6th grade. The lunches were perpared at the school by a ouple of Italian Moms who were great cooks. I was blessed with wonderful breads, beef roasts, stews, pizza, and one of my all time favorites, pigs, and the blankets. They would take full sized hot dogs of good quality, and completely encase them in a yeast bread dough, let them rise, and bake then to a perfect golden brown. The yeasty covering pairs pefectly with a skinless, high quality hot dog far better than does a hot dog bun. Plus, you get to squite your favorite condiments inside, oned you bite off one end. Seve with a rich chocolate milk and yu have put your child, or yourself into culinatyn nevana. Think of this with a good kielbasas, or bratwurst, or even a thoringer, or French spicey sausage that I can't remember the name of (Emirill Lagasse favorite).
I nade these for a pot luck at church. I have made them smoked turkeys that they raved about, rich lasagna, roast pork tenderloin, and other such really good foods. To this day, the offering that is most often asked for is thte pigs in the blankets, made with good, all beef hot dogs.
If you haven't made this version of the classic, youhave to give it a try. Make a loafs worth of yeast bread dough, and roll to /18th inch thck rectangle. Place hot dogs end to end on one side and roll until the end meets the dough sheet, cut and pinch the edges together. Pinch the edges to seal. Repeat until you have as many as you want. Place on a parchment paper lined cookie sheet and let rise for 40 minutes to an hour. Bake at 350' F. until golden brown. Serve with your favorite condiments and some good steak fries, and of course a really good side salad.
You could make these with little smokies if you so desire. Just use real, yeasty bread dough.
Seeeeeeya; Chief Longwind of the North
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