Two finger food favorites collide as pigs in a blanket get an everything bagel makeover. Rather than the traditional canned biscuit or croissant dough, the "blanket" of this playful appetizer is made with fresh pizza dough that is first boiled, brushed with egg wash, and rolled in an "everything" seasoning blend (poppy seeds, sesame seeds, dried minced onion, dried minced garlic, and coarse salt) before being baked. Using a yeasted dough and this double cooking method is what gives these tailgate-ready bites their bagel personality. Serve them up with a tangy cream cheese dip for a party-perfect snack platter.
1 pound refrigerated prepared pizza dough, at room temperature
1 (14-oz) package cocktail franks (42 franks)
8 cups water
1/4 cup baking soda
2 tablespoons honey
1 large egg, lightly beaten
1 tablespoon half-and-half
2 tablespoons poppy seeds
2 tablespoons white sesame seeds
4 teaspoons dried minced onion
4 teaspoons dried minced garlic
1 teaspoon coarse salt
CREAM CHEESE DIP
6 ounces cream cheese, softened
3/4 cup buttermilk
2 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
How to Make It
To prepare the pigs, preheat oven to 425°. Lightly spray a large baking sheet with cooking spray.
Roll pizza dough into an 11x17-inch rectangle on a lightly floured surface. Cut the pizza dough into 42 even strips, stretching each dough strip slightly using your fingertips. Tightly wrap each cocktail frank horizontally with 1 dough strip. Place wrapped franks onto prepared baking sheet.
Bring 8 cups water to a boil in a large stockpot; add baking soda and honey to pan, stirring until dissolved. Add 5 to 6 wrapped franks to water; cook 20 to 30 seconds. Return franks to baking sheet using a slotted spoon. Repeat procedure until all franks have been boiled. Arrange franks 1 inch apart on baking sheet.
Whisk together egg and half-and-half in a small bowl. Whisk together poppy seeds, sesame seeds, dried onions, dried garlic, and salt in a shallow bowl. Lightly brush the dough of each frank with egg mixture using a pastry brush; gently roll each in the poppy seed mixture, returning to baking sheet as they are coated.
Bake at 425° for 12 to 15 minutes or until lightly browned; cool 5 to 10 minutes on sheet. Gently transfer to a platter using a spatula. Serve with cream cheese dip.
To prepare the dip, place softened cream cheese in a medium bowl; beat with an electric mixer until fluffy. With the mixer at low speed, mix in the buttermilk and remaining ingredients (through pepper) until smooth.
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