Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pretzel Pigs in a Blanket
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- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: 6 pretzel pigs in a blanket
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 421
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 61 mg
- Sodium
- 6028 mg
For these full-sized soft pretzel-inspired pigs in a blanket, hot dogs are wrapped in pizza dough, quickly boiled, sprinkled with salt and baked until golden brown. We suggest serving them with briny mustard for the full pretzel experience.
- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: 6 pretzel pigs in a blanket
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 421
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 61 mg
- Sodium
- 6028 mg
Ingredients
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Directions
- Brush a baking sheet with vegetable oil. Cut the pizza dough into 8 equal pieces. Roll each piece into a 12-inch-long rope. Wrap each rope around a hot dog. Arrange on the baking sheet, loosely cover and set aside at room temperature until puffy, 45 minutes. Preheat the oven to 400˚ F.
- Combine 3 quarts water, the baking soda and 2 tablespoons salt in a large pot; bring to a boil. Working in batches, use a slotted spoon to lower the pigs in a blanket into the boiling water. Cook, turning once, 1 minute.
- Remove the pigs in a blanket with the slotted spoon and return to the baking sheet; brush with the beaten egg and sprinkle with more salt. Bake until browned, 15 to 20 minutes. Serve with mustard.
