Pigs-in-blankets

Yield: 1 servings

Measure Ingredient
1 cup All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
3 tablespoons Toasted wheat germ
¼ cup Chilled vegetable shortening
⅓ cup Buttermilk or plain yogurt
1 large Egg yolk
10 \N Frankfurters; ends trimmed and
\N \N ; frankfurters halved
\N \N ; crosswise

Preheat oven to 375F. and grease a large baking sheet.

In a bowl, whisk together flour, baking powder, baking soda, salt and wheat germ. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. In a small bowl whisk together buttermilk or yogurt and yolk and stir into flour mixture, stirring until mixture just forms a moist dough.

Knead dough 4 times on a floured surface and with a floured rolling pin roll out into a 12-inch square. Cut dough into 1½-inch-wide strips and roll a strip around middle of a frankfurter until dough just overlaps. Cut pig-in-blanket free from strip and make 19 more pigs-in-blankets in same manner, arranging them, seam sides down, as they are made on prepared baking sheet. Pigs-in-blankets may be prepared up to this point 1 day ahead and chilled, covered.

Bake pigs-in-blankets in upper third of oven until pale golden, about 15 minutes. Makes 20 pigs-in-blankets.

Makes 20.

Gourmet May 1995

Converted by MC_Buster.

Per serving: 2422 Calories (kcal); 175g Total Fat; (65% calories from fat); 86g Protein; 122g Carbohydrate; 498mg Cholesterol; 7730mg Sodium Food Exchanges: 7 Grain(Starch); 9 ½ Lean Meat; 0 Vegetable; 0 Fruit; 26 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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