ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheesy Pigs in Blankets

Photo: Iain Bagwell; Styling: Cindy Barr
Hands-on time 15 mins
Total time 27 mins
Yield Serves 4 (serving size: 2 rolls and 2 1/2 teaspoons sauce)
Serve with steamed broccoli and apple wedges.

Ingredients

  • 1 (6-ounce) portion fresh pizza dough
  • 1 1/2 ounces part-skim mozzarella cheese, shredded
  • 4 turkey hot dogs, halved crosswise
  • Cooking spray
  • 2 tablespoons ketchup
  • 1 tablespoon barbecue sauce
  • 1 teaspoon prepared mustard

Nutrition Information

  • calories 215
  • fat 6.4 g
  • satfat 2.1 g
  • monofat 0.5 g
  • polyfat 0.8 g
  • protein 13.5 g
  • carbohydrate 27.5 g
  • fiber 0.8 g
  • cholesterol 32 mg
  • iron 1.4 mg
  • sodium 825 mg
  • calcium 85 mg

How to Make It

  1. Preheat oven to 425°.

  2. Let dough stand, covered, for 20 minutes. On a lightly floured surface, roll the dough into a 12 x 4–inch rectangle. Cut rectangle into 4 (4 x 3–inch) rectangles; cut each rectangle in half diagonally to form 8 triangles. Divide cheese evenly among triangles; place in the center of wide ends. Place 1/2 hot dog at the wide end of each triangle; roll up, pinching ends to seal. Arrange rolls on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Combine ketchup and remaining ingredients. Serve with rolls.