Name: "Everything" Pigs in a Blanket
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 30 pieces
Ingredients: 3 teaspoons poppy seeds; 2 teaspoons dried minced garlic; 2 teaspoons dried minced onion; 2 teaspoons sesame seeds; 2 cups all-purpose flour, plus more for kneading; 1 teaspoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Fine salt; 4 tablespoons cold unsalted butter, cut into small cubes; 2/3 cup whole milk; 30 mini cocktail hot dogs, or about 10 regular hot dogs, cut into thirds; 1 egg, lightly beaten; Spicy brown mustard, for serving

Directions

Preheat the oven to 375 degrees F. Mix together the poppy seeds, garlic, onion and sesame seeds in a small bowl; set aside.
Whisk together the flour, sugar, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl. Add the butter and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center and pour in the milk. Using a fork, stir the dry ingredients into the wet.
Once the dough comes together, knead it gently a couple of times on a well-floured surface. Roll out the dough to a little thinner than 1/8 inch. Cut as many 1 1/2-by-3-inch rectangles as you can. (You should get at least 30 pieces.) Place a mini hot dog onto each rectangle and roll it up, making sure the short ends overlap; seal and arrange seam-side down 2-inches apart on a baking sheet. Brush each dough-wrapped hot dog with the egg and top with 2 generous pinches of the topping.
Bake in the oven until golden brown, 17 to 20 minutes. Serve with mustard on the side, for dipping.

"Everything" Pigs in a Blanket

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