Makes 24 servings
We’re invited to a potluck gathering so I decided to make pigs in blankets because they are easy to eat and always popular.
I have always found the crescent rolls to be greasy and have a weird chemical aftertaste, so I decided to make my own dough. This is a recipe that I submitted to Southern Living and it was published in the 2005 Annual Recipes book and also 40 Years of Our Best Recipes. This recipe is easy to make with a stand mixer.
Cheesy Grits Bread
2 cups milk
3/4 cups quick cooking grits (not instant)
2 teaspoons of salt
10 oz sharp cheddar cheese, grated
1 cup warm water
1/4 cup sugar
2–1/4 ounce envelopes rapid rise yeast
5 to 6 cups of bread flour
Bring milk to a boil in a large saucepan over medium heat; stir in grits, and cook, stirring often for 5 minutes (mixture will be very thick). Remove from heat: add salt and cheese, stirring until cheese is melted. Let stand 25 minutes, stirring occasionally.
Combine 1 cup warm water, sugar, and yeast in the bowl of a stand mixer; let stand 5 minutes. Add grits mixture, beating at medium-low speed with the dough hook attachment until well blended.
Add 4 cups flour, 1 cup at a time, beating until blended after each addition and stopping to scrape down the sides of the bowl as necessary. Gradually add enough flour to make a stiff but slightly sticky dough. Dough will form a ball around the mixer attachment.
Grease large food storage container with cooking spray, and scrape dough from bowl and dough hook into container. Place in refrigerator for 8 hours, or overnight. Refrigerating it helps with flavor development, but also makes it easier to roll out.
Remove dough from refrigerator and divide into 3 roughly equal portions. Form the dough into a long skinny shape and roll out really thin.
Trim the edges, and cut into 8 roughly equal size rectangles. It’s easiest to do this by cutting it in half lengthwise, and then in half crosswise, and then in half again. I find that I get reasonably equal portions doing it this way.
Roll a hot dog up in each piece and place them seam side down on a parchment lined baking sheet.
I proofed them in my oven set to 175 degrees. Once they were proofed, I brushed them with egg wash (a whole egg beaten with a little salt).
Then I topped them with more of the cheese that I used for the dough.
Bake at 350 degrees for 15 to 18 minutes, rotating the tray halfway through baking.
Cool for 10 minutes and serve with your favorite dipping sauce. This is one that we especially like with these https://cathyathomeontheriver.com/2021/07/09/hot-pepper-butter/ .
Enjoy!
Double secret tip: I prebaked my hot dogs for 20 minutes at 350 degrees and allowed them to cool before baking the pigs in blankets. This eliminated the soggy dough problems I have had in the past.
Cathy At Home on the River 