Cheddar-Infused Pigs in a Blanket
Delight in these homemade Cheddar-Infused Pigs in a Blanket, perfect for lunch or as a savory snack. This recipe provides a crispy, golden exterior that encases juicy miniature hot dogs, with a subtle hint of cheddar cheese enhancing every bite. Made from scratch using simple ingredients and minimal effort, these delightful bites are sure to impress at your next gathering or as a fun family meal. Perfect for dipping in your favorite sauces, they are not only easy to make but also a hit among kids and adults alike. Get ready to bring smiles to the table with these delicious treats!
N/A
Servings
100
Calories
9
Ingredients
Ingredients
All-Purpose Flour
2 cups (Sifted)
Sugar
1 tablespoon (Granulated)
Baking Powder
2 teaspoons (Leavening agent)
Baking Soda
1/2 teaspoon (Leavening agent)
Salt
1/2 teaspoon (Regular table salt)
Unsalted Butter
4 tablespoons (Cold, cut into small pieces)
Grated Cheddar Cheese
1/2 cup (Finely grated)
Buttermilk
3/4 cup (Liquid)
Miniature Hot Dogs
18 (Use cocktail-sized hot dogs)
Instructions
1
Preheat your oven to 400°F (200°C) and grease a large baking sheet with cooking spray or butter to prevent sticking.
2
In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
3
Add the cold, cut-up pieces of unsalted butter to the dry ingredients. Using your fingers or a pastry cutter, rub the butter into the mixture until it resembles coarse crumbs.
4
Stir in the grated cheddar cheese, ensuring it is evenly distributed throughout the mixture.
5
Create a well in the center of the dry mixture and pour in the buttermilk. Mix gently with a wooden spoon until the dough comes together, being careful not to overmix. Allow the dough to rest for 3 minutes.
6
Lightly sprinkle flour on a clean countertop and transfer the dough onto it. With floured hands, pat the dough into a rectangle measuring approximately 15 by 7 inches. Trim the sides if necessary to maintain a neat rectangle.
7
Using a pizza cutter, divide the rectangle into thirds horizontally and then each third into thirds vertically, creating 9 small rectangles. Lastly, slice each rectangle diagonally to yield two triangles.
8
Take one triangle at a time and roll it around a miniature hot dog, ensuring the pointed end is on the bottom so they stay snug during baking.
9
Place the wrapped hot dogs point-side down onto the prepared baking sheet, spacing them out evenly.
10
Bake in the preheated oven for 12 to 13 minutes, or until they are golden brown and puffed up. Remove from the oven and allow them to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Nutrition Information
4.5g
Fat
11.7g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Cheddar-Infused Pigs in a Blanket.
How many calories are in one serving?
There are 100 calories per serving.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How long do the Pigs in a Blanket bake?
They bake for 12 to 13 minutes until they are golden brown and puffed up.
How many miniature hot dogs are needed for this recipe?
This recipe requires 18 miniature or cocktail-sized hot dogs.
What type of cheese is infused in the dough?
The recipe calls for 1/2 cup of finely grated cheddar cheese.
How much buttermilk is required for the mixture?
The recipe requires 3/4 cup of liquid buttermilk.
What are the final dimensions of the patted-out dough?
The dough should be patted into a rectangle measuring approximately 15 by 7 inches.
How should the butter be prepared before adding it to the flour?
The butter should be cold and cut into small pieces.
How long should the dough rest after mixing?
Allow the dough to rest for 3 minutes after mixing gently.
How do you prevent the snacks from sticking to the baking sheet?
Grease a large baking sheet with cooking spray or butter to prevent sticking.
What tool is recommended for cutting the dough into rectangles?
A pizza cutter is recommended for dividing the dough into thirds horizontally and vertically.
How many triangles does the dough yield for wrapping?
The dough yields 18 triangles in total.
What is the fat content per serving?
The fat content per serving is 4.5g.
How much protein is in each snack?
Each snack contains 3g of protein.
What are the total carbohydrates per serving?
There are 11.7g of carbohydrates per serving.
What type of flour is used in this recipe?
The recipe uses 2 cups of sifted all-purpose flour.
Is there any sugar in the dough recipe?
Yes, the recipe includes 1 tablespoon of granulated sugar.
Which leavening agents are used for the dough?
The recipe uses 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
How much salt is required?
The recipe calls for 1/2 teaspoon of regular table salt.
How should the wrapped hot dogs be placed on the baking sheet?
Place them point-side down to ensure they stay snug during baking.
How long should they cool after coming out of the oven?
They should cool on the baking sheet for 3 minutes before transferring to a wire rack.
What is the expected exterior texture of these snacks?
The snacks should have a crispy, golden exterior.
Is this recipe considered easy to make?
Yes, it is described as an easy recipe made with simple ingredients and minimal effort.
How many total ingredients are used in this recipe?
There are a total of 9 ingredients used.
Is this recipe made from scratch?
Yes, the dough is made from scratch rather than using pre-made dough.
How do you incorporate the butter into the flour?
Use your fingers or a pastry cutter to rub the butter into the flour until it resembles coarse crumbs.
What are some tags associated with this recipe?
Tags include snacks, lunch, appetizers, party food, and comfort food.
How should the cheddar cheese be distributed?
The cheese should be stirred into the mixture until it is evenly distributed.
What is the best way to serve these Pigs in a Blanket?
They are best served warm and are perfect for dipping in your favorite sauces.