Football season is underway, and that means I get super excited... for the FOOD! (Who needs the game?)
Today's recipe is a football snack that'll be quickly devoured by everyone - Grown-up Pigs in a Blanket
. I know, you're probably thinking, "How could you make regular pigs in a blanket any better?" Three words: homemade cheesy biscuits.
I was convinced that I wouldn't
like these... I'm not the biggest fan of hot dogs, and I thought my culinary palate would be 'way too sophisticated' to enjoy pigs in a blanket. Ha. I think I ate even more than my husband! They were fabulous. The best part is the homemade biscuit dough surrounding each hot dog. If you've never had the pleasure of making your own biscuits (from scratch), then you are missing out. They are so
much better than their canned counterparts.
To get started with your dough, combine some flour, baking powder, salt, and a little cayenne with some diced cold butter. Whirl it around in a food processor for a few seconds until the butter is cut into small pieces. (If you don't have a food processor, you can simply rub the butter into the flour with your fingers until it is in small pieces.) Add some freshly grated sharp cheddar cheese.
Then, add your wet ingredients, a mix of milk and heavy cream. Stir until everything's combined; then turn it out onto a floured surface.
Roll it out into a big rectangle (it doesn't have to be perfect), and then cut it into 6 squares.
Place a hot dog on each square, and roll up the cheesy biscuit dough around the hot dog.
Cut each hot dog into four pieces, and place on a parchment-lined or greased baking sheet. Brush with some egg wash (for that beautiful shine) and sprinkle with a little additional cheese.
After about 20 minutes at 425*F, you've got piping hot, fresh cheesy pigs in a blanket! The perfect game-day snack.
Grown-Up Pigs in a Blanket
24 appetizer servings
- 2¼ cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 4 tablespoons unsalted butter, chilled and cut into small pieces
- 1½ cups freshly grated sharp cheddar cheese, divided
- 1 cup heavy cream
- ½ cup milk
- 1 egg yolk
- 1 tablespoon water
- 6 angus beef hot dogs
Line baking sheet with parchment paper and preheat oven to 425*F. Combine 2 cups flour, baking powder, salt, and cayenne in the bowl of a food processor. Add cold pieces of butter and pulse until mixture is the size of small pieces. (If you don't have a food processor, rub the butter pieces into the flour mixture with your finger until the mixture is the size of small pieces.) Remove flour mixture to a mixing bowl and add 1 cup of grated cheddar; mix to combine. Pour in heavy cream and milk, stirring to combine.
Turn mixture out onto floured surface; knead 8-10 times until smooth. (If it is really sticky, add a bit more flour.) Roll out into a 15x10-inch rectangle; cut into 6 squares. Coat hot dogs in flour and place each hot dog in the center of one of the dough squares. Roll dough around hot dog and pinch seam closed. Cut each hot dog into four pieces and place on prepared baking sheet.
In a small dish, combine egg yolk with water. Brush onto pigs in a blanket for a shiny, crispy crust. Sprinkle each pig in a blanket with a bit of the reserved 1/2 cup cheddar cheese. Bake at 425*F for 20-25 minutes until golden brown. Serve warm.
adapted from Sweet Pea's Kitchen