Appetizers › Pigs in a Blanket

• 2 pkgs (3½ doz) cocktail wieners ("pigs"),  beef, pork or turkey

Blankets Dough (yields enough for @ 72 appetizers)

• 2¼ cups flour
• pinch of salt
• 1 stick butter, room temperature, cut into pieces
• 8 oz cream cheese, room temperature, cut into pieces
• 2 eggs, slightly beaten
• 2 tbsp cold water

Dipping Sauce Suggestions

• Dijon mustard
• Dijon mustard mixed with grape jelly
• ketchup with chipotle flakes

Make the Dough

1. In a food processor, mix flour and salt. Add butter & cream cheese. Pulse until ingredients come together (do not overwork) and mixture resembles breadcrumbs. (You can do this in a large bowl, and just use a fork to mix the dough)
2. Add slightly beaten eggs and cold water to flour mixture. Mix just to combine
3. Turn dough onto lightly floured board and knead until smooth. Flour your hands to keep the dough from sticking to them
4. Form dough into a flat, round cake, wrap in plastic wrap, and refrigerate for 30 minutes

Wrap & Bake

1. Preheat oven to 350º
2. Remove dough from plastic wrap and work with somewhat small pieces at a time. Roll dough out to about 5½" in width and trim sides and top for clean margins. Slice down the middle lengthwise to make 2 rows. Then slice through the 2 layers, a bit shorter than the length of the wieners, for individual "blankets"
3. Wrap wieners in dough and seal edges with a small amount of water
4. Place sealed side down on a parchment-lined baking sheet. Bake for 25 minutes. Serve with dipping sauces

To Freeze:  Freeze on cookie sheet, then place in freezer bag. Bake unthawed for 35 minutes