I am new to the whole Boston-New York sports rivalry; but having just been obliterated by the Patriots 45-3 just one month ago, I was squarely behind the underdog Jets. The game was being hyped locally as the most important game for the Jets in 40 years; since Joe Namath’s famous guarantee. Indeed, the game was a thrill to watch, and, of course, pigs-in-a-blanket are perfect game watching fare.
- I made both mini-hot dogs and regular ones. Obviously the mini-hot dogs need to be rolled much thinner than the regular hot dogs.
Rating: 3-1/2 stars.
How much work? Low.
How big of a mess? Low.
Start time 2:30 PM. Game time 4:30 PM.
Not surprisingly, Chris Kimball doesn’t have a recipe for PIBs. Here are the descriptions of how I cooked them today:
1 Tablespoon (1 package) active dry yeast
1/3 cup (plus 1 teaspoon sugar)
1/2 cup warm milk
1/2 cup warm water
3 tablespoons shortening
1 teaspoon salt
3-2/3 cups all-purpose flour
2 packages of hot dogs
- Preheat oven to 200 degrees, then immediately turn it off. If you have a warm kitchen, the you can just proof the dough on your countertop.
- Heat the water/milk in pyrex measuring cup for 55 seconds in microwave, until liquid reaches 110 degrees. Add the yeast and 1 teaspoon sugar, stir and let stand for 5 minutes. Finally, add shortening (or butter) and mix in egg.
- Add flour, salt and remaining sugar to bowl of standing mixer. With standing mixer on lowest setting (equipped with a dough hook), slowly add liquid ingredients until roughly combined; about 1 minute. Increase speed to medium-high (setting 6 on a KitchenAide) and knead until smooth and elastic, about 5 minutes.
- Stray large bowl with kitchen spray. Add dough and turn once to grease top. Cover tightly with plastic wrap and let rise in a warm but turned off oven until doubled, about 1 hour.
- Remove dough from oven and pre-heat the oven for at least 10 minutes to 350-degrees.
- Place hot dogs on cooking rack over a foil-lined baking sheet. Pre-bake plain hot dogs (without breading) for 10 minutes at 350-degrees. Let cool briefly and dry with paper towels. Discard foil and line baking sheet with parchment paper.
- Gently empty dough onto a floured surface. Divide the dough into 2 even halves (one per package). If only making one package of hot dogs today, tightly wrap one half of the dough in plastic wrap, then place in plastic shopping bag and place in refrigerator for up to 4 days.
- If you like your pigs in a blanket with cheese: cut a 1/4-inch deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in the slit of each hot dog.
- On a floured counter divide dough into 5 or 6 even portions, rolling each into a a rough rectangle. Use a paring knife to cut into approximate size and wrap each hot dog a place seem-side down on prepared baking sheet; let rise for 30 minutes or refrigerator for up to one day before baking.
- Bake at 350-degrees for 17 to 18 minutes or until golden brown.
- Makes enough dough for two packages of hot dogs.