When I was a kid, I lovvvvved Pigs in the Blanket. My mom used to make them with cooked breakfast sausage links and canned biscuit dough. They were one of my favorite breakfasts (or sometimes, we even had them for dinner!) These Pigs in the Blanket are a step up from the canned biscuit dough and breakfast sausage. I use our Mama’s Best Pizza Dough and Oscar Meyer Smokies (almost like a hot dog, but more flavorful!)
To make Pigs in the Blanket, make a recipe of Mama’s Best Pizza Dough (It will make 24 of these tasty dogs!) Or you can make 8 or so (using 1/3 of the dough) and save the other 2/3 of the dough to make Pizza, Dessert Pizza, Soft Pretzel Bites, Cheese Stuffed Calzones, Rosemary Artisan Bread or just about anything you can dream up using the delicious dough as the base. (Click on any of these links to find our recipes.)
To make 8 Pigs in the Blanket, you will need 1/3 of the dough. Divide it into 8 equal pieces.
Roll each portion into a rope (about 16″ in length.)
Start at the end of the Smokie Dog and wrap the dough around it until you come to the opposite end. Pinch the end to hold it closed, then place the pinched ends down on a parchment lined baking sheet.
Brush with an egg wash made of:
1 beaten egg
1 tablespoon water
Now preheat the oven to 425° – The dough will only need to rise for just the few minutes that it takes to heat the oven. Bake 12-14 minutes or until golden. Serve hot with ketchup, mustard, hot dog relish or any other condiments you like! Kid love them!