So, I'm Jewish, but don't really keep kosher. At all. (#badjew) I eat shellfish, mix meat with dairy, and occasionally enjoy bacon. However, when it comes to hot dogs, I ALWAYS eat kosher beef. In my opinion, there is no other way to go. So in honor of "Pigs in a Blanket Day" I'm going to show you a recipe for my version: Cows in a Blanket.
Note: This recipe is based on something my mom used to make us growing up. Instead of pizza dough, she would use those ready to make Pillsbury croissants. You essentially make them the same way, only wrapping the croissant around the hot dog instead of the dough. Try it!
For this recipe, you'll need:
- classic kosher beef hot dogs (I used Hebrew National)
- ready to use pizza dough (I used the garlic herb from Trader Joes)
- thick sliced sharp cheddar cheese
- oil (I used coconut oil spray)
- oven (to bake and broil)
And what you do is:
- Preheat the oven to 375 degrees
- Set out the dough on a lightly floured surface to let it breathe
- Cut the slices of cheese in half, and then those halves in halves, and then THOSE halves in half (making eight little cheese slices out of one slice)
- Slice a deep slit into every hot dog, and inside stuff two of the little cheese strips inside. Set aside.
- Divide the dough into as many sections as you have hot dogs (I wouldn't suggest more than 10)
- Roll a section flat and slice into 5-7 strips and wrap around a hot dog (it doesn't have to be perfect, I just kinda go crazy and overlap and I really like how they turn out), complete until you're done
- Put all the hot dogs on a greased cooking sheet and spray/brush with oil
- Cook for 10-15 minutes.
- Take hot dogs out, spray/brush again with oil, sprinkle with salt and pepper.
- Switch the oven from "bake" to "broil" on high.
- Trow hot dogs in for another 3-5, or until lightly browned on top.
- Serve with mustard.
And there you have it! I hope you enjoy this. Try and change it up with different cheeses, the croissant suggestion above, or other flavors in the pizza dough!