We make Pigs in a Blanket from scratch. They taste better than using canned dough. Serve with mustard, ketchup, bbq sauce, etc to dip them in.
Pigs in a Blanket From Scratch
3 cups all-purpose flour
1-1/2 tablespoon granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cold, cut into small pieces
1 cup buttermilk (or 2/3 cup plain yogurt, 1/3 cup milk, 1 tsp vinegar - mixed)
9 hot dogs cut in half to form 18 pieces
Preheat oven to 400-F. Grease a baking sheet.
In a mixing bowl, sift together or stir together flour, sugar, baking powder, baking soda and salt.
Cut butter pieces into dry flour mixture until mixture is crumbly and resembles coarse cornmeal.
Stir buttermilk into the bowl of dry ingredients until well mixed. Let dough rest for about 5 minutes.
Turn dough out onto a well floured surface. With flour dusted hands, press dough into a 9 x 18 inch rectangle.
Using a pizza cutter or knife, divide the rectangle into thirds horizontally and vertically to form 9 smaller rectangles.
Slice each smaller rectangle diagonally to form 18 triangles.
Starting at wide end of each dough triangle, roll up each hot dog half so that the pointed end of dough triangle is on the outside.
Place pointy side of rolled dough triangle down on greased cookie sheet.
Bake for 12 to 14 minutes, until golden brown.