'Pigs in a Blanket' bring back fond memories of cooking with the family. You would have to whack the tube of dough against the counter. Wrap the wienies, pop in the oven, and wait for the smell to grab your senses. It was time to bring back some of those memories with a new Chilebrown twist. Instead of using the 'Dough-Boy' tube, we will make some crescent rolls from scratch. The 'Pizza-Que' will be the source of heat to cook these blanket cured pork cylinders of love. Instead of traditional wieners, some bacon hot dogs from '4505 Meats' will be our meat base.
- 1 tsp dry yeast
- 3/4 cup warm water
- 1/4 cup sugar (white, brown, or honey)
- 1 teaspoon salt
- 2 eggs
- 1/2 cup shortening
- 4 cups all-purpose flour (1 cup whole wheat & 3 cups white bread flour is what I used)
- 1/4 cup butter, melted
Proof the yeast in warm water. Cut shortening into flour. Add rest of ingredients and knead until dough is pliable. Cover with damp towel and let rise for 1 1/2 hour or until doubled. Punch down and roll out on to floured surface. Cut into triangles that will fit your dogs. Roll dough around dog let proof for another 20 minutes. Brush melted butter on top of dough. Cook in 400 degree oven for approx 14 minutes or until brown.
We stocked our Weber with some hardwood charcoal. Once the fire was lit we place the Pizza-Que in place and let it heat thoroughly.Once the temperature was reached the rolls were placed in our oven. In no time at all we could smell crescent rolls baking. Oh my, Ms. Goofy began to drool and I got the mustard and smoked jalapeno sauerkraut ready. These hot dog rolls were so good. They did not taste the same as my recollections but they are creating new wonderful taste sensations.