Pigs in Blankets ~aka~ Hogs in Afghans

Party food at our house used to always involve pigs in a blanket made with “Little Smokies” and refrigerator crescent rolls.  With a large crowd, I ended up spending all my time in the kitchen and usually missed the opportunity to visit with many of our friends and family.  My solution was to make bigger pigs so the gremlins would fill up faster and I’d get to enjoy our gathering!

These hogs wrap a homemade refrigerator roll dough around polish sausage and a slice of cheese.  Yum!

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Begin the dough by mixing 1 -1/2 cups warm water with 1 packet (2 -1/4 teaspoons) of yeast and little sugar.  Set aside till frothy.

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Mix shortening, salt, eggs, sugar, yeast mixture, warm mashed potatoes, and flour in a large bowl or stand mixer.

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Knead dough on a lightly foured surface until smooth and elastic.

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Place dough in lightly oiled bowl, turning dough to coat with oil.  This helps to keep the dough from drying out and forming a crust.  The dark spot you see in the center is potato skin, only because I am lazy are rarely peel my potatoes. 🙂

Allow dough to rest for about an hour, until double in size.  Dough may also be covered and refrigerated before use.

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Punch down and divide dough in half.  Place half of the dough in a covered bowl or large ziploc bag and refrigerate for another recipe later in the week.  Roll out remaining dough into a large circle on a lightly floured surface.

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Cut dough into 12 relatively equal wedges.  I’ve found that a pizza cutter works fabulously for this!

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Place a slice of cheese and a sausage on the wide end of each wedge.

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Roll sausage and cheese inside the dough, rolling from the wide end to the point.

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Place rolled hogs on a lightly oiled baking pan.  I drizzle a little olive oil on the pan and spread it with my fingers.  Allow dough to rise in a warm draft free spot for about 30 minutes.

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Place in a 350 degree preheated oven and bake until dough is golden brown; about 20 minutes.

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Remove from baking sheet and serve hot.

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Recipe: Pigs in Blankets ~aka~ Hogs in Afghans

Ingredients

  • 12 Polish Sausage
  • 6 ounces sliced Pepper Jack, Co-Jack or Cheddar cheese
  • 1 package ( 2 1/4 teaspoons) active dry yeast
  • 1 -1/2 cups warm water
  • 1 cup unseasoned, lukewarm mashed potatoes
  • 2/3 cup sugar
  • 2/3 cup shortening
  • 2 eggs
  • 1 -1/2 teaspoon salt
  • 6 to 7 cups flour

Instructions

  1. Dissolve yeast in warm water and set aside to activate
  2. In a mixer combine mashed potatoes, sugar, shortening, eggs, salt and 3 cups of the flour.
  3. Add yeast mixture
  4. Continue adding flour to make dough easy to handle.
  5. Turn dough out on lightly floured surface and kneed until smooth and elastic, about 2 minutes.
  6. Place dough in greased bowl, turn greased side up.
  7. Cover and let rise for about an hour, until doubled in size
  8. Punch down dough and divide in half.
  9. Reserve half of the dough in a large ziploc bag and place in the refrigerator~ use within 5 days
  10. Roll half of the dough out into a 14-16 inch circle.
  11. Cut into 12 wedges.
  12. Place a slice of cheese and a Polish Sausage on the wide end of the dough and roll to the skinny end
  13. Place on greased baking sheet and allow to rise 1 hour.
  14. Bake at 350 degrees for 20 minutes – until golden brown.
  15. Serve with ketchup, horseradish sauce, barbecue sauce, or whatever condiments you desire.

Microformatting by hRecipe.

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