Baked Pigs in a Blanket
A crispy, golden sausage wrapped in tender, flaky yeast dough—perfect for a quick snack. The dough bakes fast and stays soft inside.
- Time
- 1 h 30 min
- Serving
- 460 kcal
- Ingredients
- ≈ $1.29
- Protein
- 17 g
Ingredients
- 1 Frankfurterspack 400 g ≈ $3.50 80 g
- 2 Frozen yeast doughpack 500 g ≈ $3.00 90 g
- 3 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 4 Wheat flour 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Take the dough out of the freezer and thaw at room temperature for 40–50 minutes until soft and pliable.
Lightly dust the work surface with flour and roll the dough into a long strip.
Pat the sausage dry and wrap it in the dough in a spiral, leaving small gaps between turns.
Place seam-side down on a baking sheet and let rest for 10 minutes. Preheat the oven to 375°F (190°C).
Brush the dough with beaten egg.
Bake at 375°F (190°C) for about 20 minutes, until golden and fully cooked.
Tips
- Why it works
- Roll the dough thin so the sausage inside doesn't burst from steam during baking. If it's too thick, it stays raw inside.
- Substitutions
- Replace the sausages with doctor's sausage (80 g), but wrap the dough tighter so it doesn't come apart. Instead of yeast dough, use puff pastry (90 g), but bake for 15 minutes.
- Common mistakes
- If the dough doesn't rise or browns too fast, the yeast is expired or the flour is raw. Test: drop a bit in water. If no foam forms, the dough won't rise.
- Storing and reheating
- Keep in the fridge for 2 days and reheat in the microwave for 30 seconds, covering the plate. Don't freeze, or the dough will turn tough.
- Serve with
- Serve with kefir or juice as an after-school snack. Let it cool before giving it to kids so they don't burn their mouths.
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