PULL APART CHEESY PIGS in a BLANKET adapted from Mary Berg
1 1/4 cups bread flour, plus more for dusting and kneading
1 teaspoon instant yeast
FRESH ground sea salt and black pepper, to taste
1/4 cup WHOLE milk
1/4 cup water
1 tablespoon unsalted butter, plus more for the bowl
1 tablespoon QUALITY honey
2 tablespoons Dijon mustard, plus more for serving OR 2 tablespoons creamy horseradish
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 1/2 cups FRESH grated medium Cheddar
6 jumbo ALL beef hot dogs
Dijonnaise, optional
Goop or Ketchup, optional
- Whisk together the flour, yeast and salt in a large bowl until well combined.
- Combine the milk, water, butter and honey in a small saucepan or microwave-safe bowl and heat just until the butter is melted and the mixture is lukewarm. If it accidentally gets a little too hot, just set the mixture aside for a few minutes.
- Pour the milk mixture into the flour mixture and stir until a shaggy dough forms. Turn the dough onto a floured work surface and knead until smooth and elastic, about 5 minutes.
- Place the dough into a lightly greased bowl, cover with a plate or plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hours 30 minutes.
- Meanwhile, stir together the Dijon or creamy horseradish, garlic powder and paprika in a small bowl.
- When the dough has risen, heat your oven to 375 and grease a 9 or 10 inch springform pan with nonstick cooking spray.
- Lightly grease the outside of a small oven-safe ramekin and place in the center of the pan. Set aside.
- Punch the dough down and turn it out onto a lightly floured work surface.
- Roll into approximately a 36-inch log then cut into 6 equal pieces.
- Press and lightly roll each piece of dough to 1/4 inch thick and the same length of your hot dogs.
- Brush the Dijon or horseradish mixture across the length of each piece of dough.
- Scatter the grated Cheddar over top.
- Place a hot dog on top and bring the dough up and around, pinching to seal.
- Cut each into 3 equal pieces and arrange the pigs in a blanket, cut-side up, in the prepared springform pan around the ramekin.
- Bake 35-40 minutes until golden brown and the dough is springy.
- Set aside to cool for 10 to 15 minutes.
- To serve, remove the outer part of the spring form pan and transfer to a plate.
- Fill the ramekin with Dijon, Dijonnaise, ketchup, Arby’s sauce or goop and serve.
NOTE:
- You can cheat if you’re in a BIG hurry and use pizza dough sheets or even puff pastry.
- You can also use regular hot dogs. We just prefer the ALL beef for their flavor and texture after baking.
ARBY’S SAUCE
1/2 cup ketchup
1 tablespoon apple cider vinegar
4-6 tablespoons filtered water
4-5 drops Tabasco sauce
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons dark brown sugar
- Combine all together in a small sauce pan.
- Simmer on low 20 minutes, whisking periodically, especially the last 10 minutes.
- Keep refrigerated.
