Last summer, salty beef franks spurred the invention of a new dish, more colorful and healthier than its plain predecessor, pigs in a blanket. The final version was so laden with cubes of fresh produce that my husband did not even know he was eating a hot dog.
What excites me so much about this dish/appetizer is that practically anyone can do it, since there are at least 3 variations possible. They are:
- the “from scratch” recipe, which is what I made
- the “middle path” recipe, where frozen bread dough (NOT pizza dough, which is too salty) could be thawed and used, and
- the “oh so easy” method, where you heat up corn dogs or mini corn dogs (from a box), slice them, and top them with the simple relish I am about to describe.
- Cucumber, diced
- Ataulfo, Champagne, or Manila mango, peeled and diced
- Fresh tomato, diced
- Fresh basil leaves, chopped
- Lime juice
1. Mix roughly equal parts of the diced mango, cucumber, and tomato.
2. Add basil and lime juice to taste.
For those who have the gumption (and time) to make your dough at home, here’s my recipe:
Recipe for Whole Wheat Blanket Dough
- 3/4 cup water
- 5 Tablespoons oil or softened butter/ margerine
- 1 tablespoon flaxmeal plus 3 tablespoons milk or water*
- 1 cup bread flour
- 1 cup unbleached flour (or use bread flour)
- 1 cup whole wheat flour
- 1 teaspoon (or less) salt
- 1 1/2 teaspoons dry active yeast
Add wet ingredients to bread machine first, followed by dry ingredients, with yeast being the last addition. Set machine to dough setting.
*One egg may be substituted for the flaxmeal and milk.
Baking and Assembly Instructions
- Cut beef franks or hot dogs in half. Divide dough into as many portions as you have hot dog pieces (usually 12 to 16 for one package of franks).
- Wrap each hot dog piece in dough, pressing edges together to seal. Completely covering each hot dog with dough.
- Bake on a lightly greased cookie sheet at 350 for 15-20 minutes or until lightly browned. If desired, brush warm pigs in a blanket with butter or margarine to soften bread while they cool.
- When the pigs in a blanket have cooled enough to handle safely (after about 10 minutes), slice in half lengthwise and arrange on plate. Top with fresh relish just before serving.
The relish was tasty, but my husband thought lime juice would add a bit more kick; I obviously agreed. Hot and spicy fans might want to try adding some drops of Tabasco sauce too.
“Try it and you may I say!”
Those words of Dr. Seuss certainly apply to this recipe. And I’d like to know what anyone else thinks of these pigs with relish after trying them. Enjoy!
Looking for more inspiration? DIY Day, Friday Food, Foodie Friday and Frugalicious Friday have many more recipes and projects to browse.