Pigs in a blanket is just a fancy name for hot dogs wrapped in dough. It could be any type of dough, such as phyllo, bread dough, a tortilla wrap, and in this case two ingredient dough. If you haven’t heard of two ingredient dough by now you are definitely missing out! (see recipe below) The dough is sticky and can be hard to work with, but after you’ve messed around with it for a couple of times it does get easier. Try sticking the dough in the fridge for a couple hours before you start working with it. Much, much, easier to work with after that! After you get the hang of the dough, the possibilities are endless.
These crowd pleasing little appetizers start off with dough. (of course!) Once you have that all together, roll each piece of dough out into 4 equal pieces. Then place a hot dog in the middle and wrap the dog up in it’s little blanket. Brush some egg wash on top of the dough so that it turns a nice golden brown color in the oven. Sprinkle them with some Everything but the Bagel seasoning and bake for 15 minutes in the oven at 400 degrees. Take them out and cut them into 6 equal pieces.
Serve these with some mustard or ketchup and enjoy!
1 cup Greek yogurt plain
1 cup self rising flour
4 beef frank hot dogs (such as 97% FF Hebrew National Hotdogs)
2 tablespoons of Everything but the bagel seasoning
Mustard or ketchup for serving
In a bowl combine the Greek yogurt and self rising flour. Once the dough has combined place it on a well floured surface. Shape the dough into a ball.
Cut the dough into 4 equal portions.
Roll each portion out and place the hot dog in the middle. Then wrap the dough up around the hot dog.
Brush the dough with egg wash and sprinkle with everything but the bagel seasoning
Bake at 400 for 10 to 15 minutes or until golden brown
Cut each dog into 6 equal pieces.
Makes 4 wrapped hotdogs. Cut each dog into 6 equal pieces. 6 pieces are 5 smart points.
- Calories: 227
- Fat: 4
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 17