Cheesy Pigs in Blankets

I’ve been oddly hungry for hot dogs lately which, if you’ve been following me for a hot minute, means turkey dogs in my world.  It’s rare that I buy turkey dogs but there was just something that came over me which made me, no required me, to purchase those weird meat stick things.  I came home from the grocery store and pulled out the hot dogs and whole-wheat buns with the plan to have one right away.  But those precious, soft, and seemingly fresh buns turned out to have a pocket of mold right in the middle of the pack.  So into the trash they went.  I ended up having a hot dog on its own with nothing but yellow mustard which was okay but I didn’t want to eat a whole pack of dogs that way.  I remembered this recipe for Cheesy Pigs in Blankets and went back to the store the next day specifically for pizza dough to make these little piggies.

Turkey dogs are halved and rolled up with mozzarella cheese into triangles of pizza dough and baked until plump and golden brown.  A mixture of ketchup, barbecue sauce and yellow mustard makes for a perfect dipping sauce for these little bites which can be made for either a light dinner or impressive appetizers.  I loved pigs in a blanket as a kid and I’m now reminded of how much I love them as an adult.  I may never eat a hot dog with a bun again.


The ingredients:


Let dough stand, covered, for 20 minutes.  On a lightly floured surface, roll the dough into a 12 x 4–inch rectangle.  Cut rectangle into 4 (4 x 3–inch) rectangles; cut each rectangle in half diagonally to form 8 triangles.


Divide cheese evenly among triangles; place in the center of wide ends.


Place 1/2 hot dog at the wide end of each triangle; roll up, pinching ends to seal.  Arrange rolls on a baking sheet coated with cooking spray.


Bake at in a preheated 425°F oven for 12 minutes.  Combine ketchup and remaining ingredients.  Serve with rolls.


Additions:  None

Omissions:  None


  • Finely shredded mozzarella cheese

Overall Rating:  Love It

Source:  Cooking Light magazine

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