Pigs in a Blanket
Dough yields enough for 72 appetizers
Ingredients
Blankets
- 2¼ cups flour + extra for work surface & hands
- pinch of salt
- 1 stick butter, room temperature, cut into pieces
- 8 oz cream cheese, room temperature, cut into pieces
- 2 eggs, slightly beaten
- 2 tbsp cold water
- bowl of water for sealing dough "blankets"
Pigs
- 2 pkgs (3½ doz) beef, pork or turkey cocktail wieners
Dipping Sauce Suggestions
- Dijon mustard; Dijon mustard mixed with grape jelly; ketchup with chipotle flakes
How-to
Make the Dough
- In a food processor, add flour, salt, butter and cream cheese. Pulse until ingredients come together (do not overwork) and a crumbly texture is reached. This can also be done in a large bowl using a fork to mix the dough)
- Add slightly beaten eggs and cold water to flour mixture. Pulse to combine
- Turn dough onto lightly floured work surface. Flour your hands to keep the dough from sticking to them and knead dough until smooth
- Dust sheet of plastic wrap with flour. Place dough on top, dust with flour, then wrap and refrigerate for at least 30 minutes
Wrap & Bake
- Preheat oven to 350º
- Remove dough from plastic wrap and work with somewhat small pieces at a time. Flour work surface and rolling pin. Roll dough out to about 5½" wide. Trim sides and top for clean margins. Slice down the middle lengthwise to make 2 rows. Then slice through the 2 layers, a bit shorter than the length of the wieners, for individual "blankets"
- Wrap wieners in dough and seal edges with a small amount of water, place sealed side down on a parchment-lined baking sheet. Bake for 25 minutes. Serve with a variety of dipping sauces
To Freeze: Place on cookie sheet in a single layer. Once frozen, remove from cookie sheet and store in freezer bag. When ready to bake right from the freezer, bake for 35 minutes