It’s been a long time since I have posted on here, but I thought I would share a nice little simple to make Pigs in the Blanket recipe with y’all from the year 1971 by General Mills. What exactly are pigs in the Blanket? Here in the USA, the term “Pigs in a blanket” usually refers to hot dogs wrapped in dough such as croissant rolls, or even Vienna sausages, cocktail sausages, or link sausages wrapped in biscuit dough, pancake, or croissant dough, and oven baked.
1971 Pigs in the Blanket Recipe
Stir together with fork in bowl to form a soft dough:
- 2 cups Bisquick baking mix
- 1/2 cup of cold water
- Pre-heat the oven to 450° F
- Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough with a lightly floured stockinet-covered rolling pin into square, 12×12 inches.
- Cut the square into 12 equal rectangles by cutting into 4 long strips, then cutting each strip crosswise into rectangles, 4×3 inches.
- Wrap each rectangle of dough around 1 frankfurter.
- Pinch edge of the rectangle into dough to seal. Place on ungreased baking sheet. Bake 15 minutes. Serve hot with catsup. 12 servings.
- To knead,fold dough in half, then push it down and away from you with the heels of your hands. Turn dough over and repeat. To prevent dough from sticking, cover the board with a pastry cloth or a clean dish towel, tucking the ends under. Sprinkle with a little flour and rub it in well.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.