Pigs in a Blanket⎢Martha Stewart
Martha teaches two football fans how to make bite-size pigs in a blanket for snacking during the Super Bowl.
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Pigs in a Blanket⎢Martha Stewart
How to Make Claire Saffitz’s Pigs in a Blanket
Claire Saffitz, author of the cookbook “Dessert Person,” shows off her ultimate party snack recipe: pigs in a brioche blanket. This classic pigs in a blanket recipe gets a boost from rich and buttery brioche dough. Claire demonstrates how to make her signature brioche, as well as a creamy and tangy dipping sauce made with mustard. These aren’t your mama’s piggies. Check out the recipe here:
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The Greatest Pigs In A Blanket Recipe Ever (Sausage Kolaches)
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This is the only pigs in a blanket style recipe that you will ever need. One of the best kept secrets in Texas is the Czech influenced and humble kolache properly addressed as Klobásník. It's essentially a sausage that has been wrapped in an incredibly soft and buttery kolach dough (slighly similar to a pain au lait). An undefeated combo.
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Easy Pigs In a Blanket FROM SCRATCH!
Say goodbye to crescent roll pigs in a blanket FOREVER. Once you’ve made pigs in a blanket with this easy homemade dough, you will NEVER look back.
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You can print out the recipe here:
Have you ever noticed that residual oily feeling left behind in your mouth after eating crescent roll pigs in a blanket? No, thank you. The flavors you'll find here are cleaner and eons better with this made-from-scratch pigs in a blanket recipe!
Not to mention, this homemade dough is one of the easiest doughs you’ll ever make!
It comes together in less than 10 minutes with just a few ingredients! If you live in a dryer environment, you may find you need to add 2-3 tablespoons more milk to the dough when mixing!
Here’s how you make it!
Ingredients
* 1 (12-14 ounce) package of Little Smokies or Cocktail Sausages, patted dry
* 1 1/4 cups all-purpose flour
* 1 1/2 teaspoon baking powder
* 1 teaspoon granulated sugar
* 1/2 teaspoon Kosher salt, plus a pinch -- separated
* 1/2 cup milk* (see note)
* 1/3 cup unsalted butter, melted
***If you live in a dryer environment, you may find you need to add 2-3 tablespoons more milk to the dough.
Instructions
1. Preheat the oven to 400° and have ready a sheet pan lined with a silicone baking mat or parchment paper.
2. Pat the sausages dry using paper towels and with the tines of a fork, poke two sets of holes in all of the cocktail sausages. Set aside until ready to use.
3. Whisk together flour, baking powder, sugar, and salt. Add milk and butter and stir until combined.
4. On a floured work surface, pat out the dough, dust it with flour, and using a rolling pin, roll it out into a rectangle, about 1/8 of an inch thick.
5. Cut lengthwise strips, about 1 wide. Then cut 2 1/2-3 sections across the strips. You should have about 20 rectangular strips. Combine any dough scraps and repeat with what's left. Place a cocktail sausage at the end of each strip and roll it to close. Place seam-side down on the prepared baking sheet. Repeat until all are assembled.
6. Bake for 15 minutes, serve, and enjoy!
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