Cheddar and Salsa Pigs in a Blanket
Appears in Cook's Country December/January 2011
Pigs in a blanket made from scratch? Absolutely. They’re worlds better, plus you get to flavor the dough.
WHY THIS RECIPE WORKS
A cream-biscuit crust was a quick solution for our Cheddar and Salsa Pigs in a Blanket, but it didn’t hold up in the freezer. Adding shortening to the dough helped it survive the drying effects of the freezer. Prior to rolling the dough, we...