A favorite kid treat for the holidays is the traditional pigs in a blanket. These little hotdog morsels are not only fun for the kids, they are also a great way for me to try out different dips on unsuspecting eaters. Of course, I enjoy making them homemade since it’s painful to buy 3 or 4 tubes of crescent rolls for one appetizer when I am trying to keep to a shopping budget.
I make these with whole hotdogs and cut into thirds for the trays. The cool quicker, and it just seems more like a finger food when they are that size. I suppose you could make them with little sausages and teeny triangles of this tasty dough, but life is short. 🙂
Homemade Pigs in a Blanket
8 hotdogs
2 1/4 cups flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tsp butter
3/4 cups milk
1 Tbsp vinegar
Combine dry ingredients
Cut in butter until mixture resembles coarse crumbs
Combine milk and vinegar
Add wet to dry
Stir gently until sticky dough forms
Roll dough onto lightly floured surface, try to shape into a 9X13 rectangle (this is just to keep things even for cutting)
Cut the rectangle in half horizontally, then in half vertically. Then, cut each half in half again vertically, making 8 even squares **
Wrap one square around each hotdog and place seam down on a cookie sheet
Bake 350 for 20 minutes, or until golden brown.
** For a more traditional shape, cut each hotdog in half so you have 16 pieces. Then, after cutting 8 squares as above, cut each square diagonally to create 16 triangles. Wrap each 1/2 hotdog with 1 triangle and voila!
