Pigs in a Blanket

I discovered this recipe about 12 years ago in a Taste of Home magazine.  I had just one child, a toddler,  at the time and thought this would be a fun, hand-held, non-messy food for her to eat.  Fast forward 12 years, 3 states, and 3 kids later, and this recipe has become a family tradition.  I love to make this every Halloween for a quick, grab and go meal before trick-or-treating.  My kids love them so I know that even amidst the excitement of the night they will eat without complaining before they hurry off to the candy fest.  To ease preparation at dinner time you can prepare the dough and wrap the hot dogs earlier in the day and then refrigerate them on a greased baking sheet until 45 minutes before you want to eat.  Then simply remove from the fridge, allow to rise for 30 minutes, and bake as directed. 

Pigs in a Blanket
Serves 12

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 1/3 cup plus 1 teaspoon sugar, divided
• 2/3 cup warm milk (110° to 115°)
• 1/3 cup warm water (110° to 115°)
• 1 egg, beaten
• 2 tablespoons plus 2 teaspoons shortening, melted
• 1 teaspoon salt
• 3-2/3 cups all-purpose flour
• 12 hot dogs
• 2 slices process American cheese

Directions:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add the egg, shortening, salt, remaining sugar and enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog.
• Punch dough down; divide into 12 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal.
• Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown. Yield: 12 servings.