Cheddar and Salsa Pigs in a Blanket
Pigs in a blanket made from scratch? Absolutely. They’re worlds better, plus you get to flavor the dough.
Why This Recipe Works
A cream-biscuit crust was a quick solution for our Cheddar and Salsa Pigs in a Blanket, but it didn’t hold up in the freezer. Adding shortening to the dough helped it survive the drying effects of the freezer. Prior to rolling the dough, we brushed it with egg wash and lightly dredged the dogs in flour to keep the dough from unraveling in the oven. When wrapping the Cheddar and Salsa Pigs in a Blanket, we preferred to wrap full-size hot dogs in dough and then slice each into quarters to cut down on tedious prep work.
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