Cheesy Pigs in Blankets

Cheesy Pigs in Blankets Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
Serve with steamed broccoli and apple wedges.


Serves 4 (serving size: 2 rolls and 2 1/2 teaspoons sauce)
Total time: 27 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 27 Minutes

Nutritional 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


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


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.

Julianna Grimes,

Cooking Light

March 2012
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