Cheddar and Salsa Pigs in a Blanket

Name: Cheddar and Salsa Pigs in a Blanket
Yield: Makes 24 pieces
Ingredients: 2 1/4 cups, all-purpose flour; 4 tablespoons, vegetable shortening, cut into 1/2-inch pieces and chilled; 2 teaspoons, baking powder; 1 teaspoon, salt; 1/4 teaspoon, cayenne pepper; 1 cup, sharp cheddar cheese, shredded; 1 cup, heavy cream; 1/4 cup, brown mustard; 1/4 cup, hot salsa; 1 large, egg, lightly beaten; 6 , hot dogs

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Appears in Cook's Country December/January 2011

Appetizers

Pork

Superbowl

Pigs in a blanket made from scratch? Absolutely. They’re worlds better, plus you get to flavor the dough.

SERVESMakes 24 pieces

TIME1¼ hours, plus 30 minutes freezing

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...

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