There are never any Pigs in a Blanket leftover at a party, and adding a homemade cheddar crescent dough doubly ensures this fact. You can make these ahead and keep them in the freezer, then allow them to come to room temperature and bake as directed.
How to
- In bowl of electric mixer, add 2 cups flour, sugar, salt and yeast. Mix until well combined. Add butter, warm water, milk and egg. Mix on low speed for 1 minute, scraping bowl. Increase speed to medium and mix for 1 more minute. Scrape bowl. Add more flour 1/4 cup at time until dough is pulling away from sides of mixer. Switch to dough hook and knead on low speed for 5 minutes, or until dough is smooth and springs back when touched. Add 1/2 cup cheddar cheese and knead until incorporated. You can also do this step by hand.
- Butter large bowl. Place dough in bowl and cover with plastic wrap. Let rise in warm place for 1 hour, or until dough has doubled in size. You will know that it is ready when you insert your finger into dough and the indentation stays in place.
- Turn dough out onto floured surface. Punch dough down and cut in half. Roll into 12- inch rectangle. Sprinkle with remaining cheese. Cut into 16 triangle-shaped pieces. Place a hot dog at the end of each and roll up. Let rise while you preheat oven to 350°F.
- Brush tops with egg wash and bake until golden brown, about 12 to 15 minutes.
- While the Pigs in a Blanket are baking, make the Mustard Dipping Sauce. Combine the mustard, honey and thyme until well-mixed and serve alongside Pigs in a Blanket. Refrigerate leftover sauce.
Recipe courtesy of Go Bold With Butter