Pigs-in-a-Pretzel Blanket Recipe
Photo: iStock
Makes about 25 to 30
Ingredients
1 (13.8-ounce can) pizza dough
1 (16-ounce) package cocktail sausages
3 Tbsp. salt
1/2 stick butter, melted
Flaked or coarse salt, for garnish
Whole-grain mustard, optional
Directions
Preheat the oven to 350°. Line a baking sheet with parchment paper; set aside.
Cut the pizza dough in small strips, matching the number of cocktail sausages, approximately 25 to 30. Wrap the sausages in strips of dough until covered.
In a large pot, bring 6 to 8 cups of water to a boil. Add the 3 tablespoons salt.
Carefully drop the wrapped sausages into the water and boil for 1 to 1 1/2 minutes; remove with a slotted spoon and drain on a paper towel–lined plate.
Arrange sausages on the prepared baking sheet. Transfer to the oven and bake for 8 to 10 minutes, or until golden brown.
Remove the sausages from the oven and brush with butter. Sprinkle with salt and serve warm with whole-grain mustard.
From Foodimentary. © 2017 by John-Bryan Hopkins. First published in 2017 by Wellfleet Press, an imprint of The Quarto Group, www.QuartoKnows.com.
Ingredients
Directions
Preheat the oven to 350°. Line a baking sheet with parchment paper; set aside.
Cut the pizza dough in small strips, matching the number of cocktail sausages, approximately 25 to 30. Wrap the sausages in strips of dough until covered.
In a large pot, bring 6 to 8 cups of water to a boil. Add the 3 tablespoons salt.
Carefully drop the wrapped sausages into the water and boil for 1 to 1 1/2 minutes; remove with a slotted spoon and drain on a paper towel–lined plate.
Arrange sausages on the prepared baking sheet. Transfer to the oven and bake for 8 to 10 minutes, or until golden brown.
Remove the sausages from the oven and brush with butter. Sprinkle with salt and serve warm with whole-grain mustard.
From Foodimentary. © 2017 by John-Bryan Hopkins. First published in 2017 by Wellfleet Press, an imprint of The Quarto Group, www.QuartoKnows.com.
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