Cheddar and Salsa Pigs in a Blanket
By America's Test KitchenPublished on July 14, 2011
Time
1¼ hours, plus 30 minutes freezing
Yield
Makes 24 pieces
Ingredients
2 ¼ cups all-purpose flour 4 tablespoons vegetable shortening, cut into ½-inch pieces and chilled2 teaspoons baking powder 1 teaspoon salt ¼ teaspoon cayenne pepper 1 cup sharp cheddar cheese, shredded1 cup heavy cream ¼ cup brown mustard ¼ cup hot salsa 1 large egg, lightly beaten6 hot dogs
Instructions
- MAKE DOUGH Line rimmed baking sheet with parchment paper. Pulse 2 cups flour, shortening, baking powder, salt, and cayenne in food processor until mixture resembles coarse meal. Transfer to large bowl, and fold in cheddar cheese. Combine cream, salsa, and mustard, then add to flour mixture. On lightly floured surface, knead dough until smooth, 8 to 10 times.
- SHAPE AND FREEZE Roll dough into 15- by 10-inch rectangle. Brush dough with egg and cut into six 5-inch squares. Place remaining flour in shallow dish. Pat hot dogs dry with paper towels and coat with flour, shaking off excess. Arrange 1 hot dog in center of each dough square. Roll dough around hot dog and pinch seam closed. Cut each hot dog into 4 rounds and place on prepared baking sheet. Freeze until firm, about 30 minutes. Transfer to zipper-lock bag and freeze for up to 1 month.
- BAKE Adjust oven rack to middle position and heat oven to 425 degrees. Arrange rounds, seam side down, on parchment-lined rimmed baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool 10 minutes. Serve warm.
Time
1¼ hours, plus 30 minutes freezingYield
Makes 24 piecesIngredients
2 ¼ cups all-purpose flour
4 tablespoons vegetable shortening, cut into ½-inch pieces and chilled
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
1 cup sharp cheddar cheese, shredded
1 cup heavy cream
¼ cup brown mustard
¼ cup hot salsa
1 large egg, lightly beaten
6 hot dogs
Test Kitchen Techniques
Ingredients
2 ¼ cups all-purpose flour
4 tablespoons vegetable shortening, cut into ½-inch pieces and chilled
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
1 cup sharp cheddar cheese, shredded
1 cup heavy cream
¼ cup brown mustard
¼ cup hot salsa
1 large egg, lightly beaten
6 hot dogs
Test Kitchen Techniques
Ingredients
2 ¼ cups all-purpose flour
4 tablespoons vegetable shortening, cut into ½-inch pieces and chilled
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
1 cup sharp cheddar cheese, shredded
1 cup heavy cream
¼ cup brown mustard
¼ cup hot salsa
1 large egg, lightly beaten
6 hot dogs
Test Kitchen Techniques
Why This Recipe Works
A cream-biscuit crust was a quick solution for our Cheddar and Salsa Pigs in a Blanket, but it didn’t hold up in the freezer. Adding shortening to the dough helped it survive the drying effects of the freezer. Prior to rolling the dough, we brushed it with egg wash and lightly dredged the dogs in flour to keep the dough from unraveling in the oven. When wrapping the Cheddar and Salsa Pigs in a Blanket, we preferred to wrap full-size hot dogs in dough and then slice each into quarters to cut down on tedious prep work.
Instructions
- MAKE DOUGH Line rimmed baking sheet with parchment paper. Pulse 2 cups flour, shortening, baking powder, salt, and cayenne in food processor until mixture resembles coarse meal. Transfer to large bowl, and fold in cheddar cheese. Combine cream, salsa, and mustard, then add to flour mixture. On lightly floured surface, knead dough until smooth, 8 to 10 times.
- SHAPE AND FREEZE Roll dough into 15- by 10-inch rectangle. Brush dough with egg and cut into six 5-inch squares. Place remaining flour in shallow dish. Pat hot dogs dry with paper towels and coat with flour, shaking off excess. Arrange 1 hot dog in center of each dough square. Roll dough around hot dog and pinch seam closed. Cut each hot dog into 4 rounds and place on prepared baking sheet. Freeze until firm, about 30 minutes. Transfer to zipper-lock bag and freeze for up to 1 month.
- BAKE Adjust oven rack to middle position and heat oven to 425 degrees. Arrange rounds, seam side down, on parchment-lined rimmed baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool 10 minutes. Serve warm.
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