"Everything" Pigs in a Blanket

This quick and easy dough is worth making from scratch, but store-bought biscuit or crescent dough makes a good substitute when you're short[ on time.]

Total Time:
45 min
25 min
20 min

30 pieces

  • Topping:
  • 3 teaspoons poppy seeds
  • 2 teaspoons dried minced garlic
  • 2 teaspoons dried minced onion
  • 2 teaspoons sesame seeds
  • Dough:
  • 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

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.

Copyright 2013 Television Food Network, G.P. All rights reserved

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