Wednesday, April 6, 2011

Pigs in a Blanket--Classic Timeless Cuisine

Some dishes are destined to become classics, and this is one of them.  I loved pigs in a blanket when I was a kid, and I still enjoy them as an adult. 

When I wrote Anna's Kitchen, my first historic cookbook, I included a pigs in a blanket recipe from that time period, but it called for mashed potatoes instead of bread dough.  As I began adding new recipes for Rosie's Riveting Recipes, the updated cookbook, I found another pigs in a blanket recipe, also from that same time period.  This recipe however uses Bisquick, so I decided to include in it the new book instead of the mashed potatoes version.  It's easy, it's timeless, and it's delicious.  Try it with your favorite fixings, or top it with chili, cheese and chopped onions. 




8 – 10 wieners or frankfurters

Simmer wieners in hot water for 10 minutes. Make Bisquick biscuit dough from package. Roll thin—cut in squares. Wrap wieners or franks (having ends show). Seal side edge by pinching together. Bake 15 minutes in hot oven. (450º) Serves 8 – 10.

1 comment:

  1. Oh yum! When I make these I usually use crescent rolls. Such an easy weeknight dinner and goes great with mac and cheese!


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