A childhood favorite with a grown up twist— pigs in a blanket topped with “everything spice.”
Those closest to me know that I am not a football fan (this sums up my feelings nicely). I know, I know, how un-American of me, but it just isn’t my thing.
But football fan or no, I always look forward to the superbowl— kind of because of the commercials, but mostly for the food. While I may not always enjoy the game, I can certainly get behind four hours of snack food. Bring on the chips, chili and guacamole!
This year’s big game day craving takes me back to my childhood— little sausage piggies wrapped in a blanket of bread. You can use full-size hot dogs or little smokies. I prefer to make mine mini as it makes for a great party appetizer.
And because I couldn’t just leave well enough alone, these piggies are topped with “everything spice”, which if you are unaware, is a mixture of sesame seeds, poppy seeds, dried onion, dried garlic, and salt. Think “everything” bagels.
But even with the grown up spices, I still prefer mine dunked in both ketchup and mustard, just like when I was a kid.
baking tip:The best place to let dough rise
The best place to let dough rise is a very warm place. On a warm day, your counter will probably do just fine. But if your kitchen is cold, your oven is actually a great place.
Preheat oven to 200 degrees for 1-2 minutes to get it nice and toasty, then turn it off. Place the dough in a greased bowl and cover with plastic wrap, then put it inside the oven and let rise until doubled (about 45-60 minutes).
Everything Spice Pigs in a Blanket
- 1/3 cup (85 grams) honey
- 1/2 cup (120 ml) water
- 1/4 cup (56 ml) unsalted butter
- 2 1/2 - 3 cups (300-360 grams) all-purpose flour
- 1 teaspoon salt
- 1 packet (7 grams, 2 1/4 teaspoon) Red Star Active-Dry Yeast
- 2 large eggs
- 1 package (approximately 8 full size or 24 mini) hot dogs/sausages
- 1 large egg + 1 teaspoon water, for egg wash
- Everything spice, for sprinkling (below)
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 2 teaspoons dried minced onion
- 1 teaspoon dried minced garlic
- 1/2 teaspoon coarse salt
- In a small saucepan set over medium low heat, warm the honey, water and butter just until butter is melted. Remove from heat and let cool for about 5 minutes, or until 120-130 degrees F.
- In the bowl of a stand mixer fitted with a paddle attachment, or with a wooden spoon and a large bowl, combine 2 cups of the flour, the salt and yeast. Add the honey mixture and mix until combined. Add the eggs one at a time, mixing after each.
- With the mixer on low, add the remaining flour 1/4 cup at a time until the dough clears the side of the bowl and doesn't come off on your fingers when you touch it. You may not need all 3 cups of the flour. Continue kneading dough with the dough hook or by hand until it is smooth and elastic, about 6-8 minutes.
- Place the dough in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Gently punch down the dough to release the gases, and then knead a few times by hand. Gently pinch off portions (small pieces for mini sausages and larger pieces for regular size sausages) of the dough and shape into a rope. Wrap rope around the sausage and place on a sheet pan lined with parchment paper.
- When finished wrapping all of the sausages, cover with plastic wrap and let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 375 degrees F.
- To make the everything spice, combine all of the ingredients in a small bowl. Brush the dough with egg wash and sprinkle generously with everything spice. Bake until the bread is golden brown, about 12 minutes for minis and 15 minutes for regular size.
Have you tried this recipe?
Disclosure: This recipe was developed in partnership with Red Star Yeast. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are 100% my own, as always.