In honor of National Hot Dog Day, I wanted to make hot dogs for dinner, but I was out of buns. I thought about pigs in a blanket, but didn't have any whomp biscuits or pre-made dough. So I opted for a quicker version, with an all-purpose baking mix. I added the potatoes to lighten up the dough.
Notes from the Test Kitchen:
No more frozen pigs in a blanket for me. This recipe is quick and easy! The potato really lightens up the dough. Serve with mustard or ketchup and you have an easy weekend lunch or a simple weeknight meal. Your family will love these!
1Rinse the hot dogs and pat dry with a paper towel. Set aside.
2Preheat the oven to 450 degrees. Pull out a baking sheet.
3In a medium bowl, mix the baking mix, milk and prepared mashed potatoes. Stir well.
4Spread some of the baking mix on your work surface. You can use a wooden cutting/pastry board if you like.
Scoop the dough onto the work surface. Sprinkle with a little baking mix. Knead the dough, folding and turning, for one minute. If the dough is still sticky, add a little more baking mix.
5Using a rolling pin, roll out the dough to 1/2 inch thickness. Using a sharp knife, cut it horizontally into 1-inch strips. Spread the strips out, leaving a half an inch between them.
6Pick up a hot dog. Set the top of the hot dog on the left edge of the strip. Roll gently, spiraling the dough around the hot dog. Press dough ends into the main spiral. Continue with all the hot dogs.
7Place on ungreased baking sheet leaving some space between them. Bake 8-10 minutes, til golden brown.
I used Bisquick. If you prefer another brand of baking mix, be sure to follow their baking directions for basic biscuits.
You can make a cut in the hotdogs and add cheese.
I served these with ketchup or mustard as a dipping sauce.
If you have any dough left over, make some biscuits.