Sunday, February 13, 2011

Pigs in a Blanket

I love making these, because you can use them for anything; snacks, lunch, even dinner. This crescent roll recipe in the one my mother-in-law uses. The dough is so easy to work with! I've even made a jalapeño cheese version by adding a slice of pickled jalapeño and a little shredded cheese with the sausage.

Pigs in a Blanket
2 TBSPs active dry yeast
3/4 cup warm water (110 degrees)
1/2 cup sugar
1 tsp salt
2 eggs
1/2 cup shortening
4 cups all-purpose flour
1 (14oz.) package Lit'l Smokies sausages

1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough for 3 minutes, then cover it and let rise in a warm place until double (about 1-1/2 hours).
3. Punch down dough. Divide into fourths. Roll each fourth into an 8-inch circle. Cut into 8 triangles. Place a sausage at the wide end of each triangle. Roll up the triangles starting with the wide end. Place rolls with point under on a greased baking sheet. Repeat with remaining dough.
4. Cover and let rise until double (about 1 hour).
5. Bake at 400 degrees for 10-12 minutes or until golden brown. Brush tops with butter when they come out.
Makes 32 rolls.

If you want to make these as plain rolls, brush the triangles with melted butter before rolling them up.

Note: I have made this dough in my bread machine on the dough cycle. I added everything according to bread machine instructions. I substituted bread flour for all purpose and 1 TBSP of bread machine (or fast rise) yeast for regular yeast.