Blankets

• 2¼ cups flour + extra for work surface & hands
• 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
• bowl of water for sealing dough "blankets"

Pigs

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

Dipping Sauce Suggestions

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

Make the Dough

1. In a food processor, add flour, salt, butter and cream cheese. Pulse until ingredients come together (do not overwork) and a crumbly texture is reached. This can also be done in a large bowl using a fork to mix the dough)
2. Add slightly beaten eggs and cold water to flour mixture. Pulse to combine
3. Turn dough onto lightly floured work surface. Flour your hands to keep the dough from sticking to them and knead dough until smooth
4. Dust  sheet of plastic wrap with flour.  Place dough on top, dust with flour, then wrap and refrigerate for at least 30 minutes

Wrap & Bake

1. Preheat oven to 350º
2. Remove dough from plastic wrap and work with somewhat small pieces at a time. Flour work surface and rolling pin. Roll dough out to about 5½" wide. 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, place sealed side down on a parchment-lined baking sheet. Bake for 25 minutes. Serve with a variety of dipping sauces

To Freeze:  Place on cookie sheet in a single layer. Once frozen, remove from cookie sheet and store in freezer bag. When ready to bake right from the freezer, bake for 35 minutes