Posted on September 28, 2012


Have you ever wondered how to freak your neighbors out? Shut them up in a second, and have them stare at you like you have six heads? Good. Well, I can tell you how to achieve this, while having a tasty snack.

Cook these pig’n’blankets, wear a turbie towel outside while juggling new superexpensive camera, and beer in a large awkward mug. Set food down, make no eye contact, adjust turbie on head, start shooting pictures of your food. They will (or may…or seemed to in my case) sit slack-jawed while you spend a solid 5 minutes doing this, and then start quietly conversing as you pick up all your food, beer and camera stuffs and head indoors.

Yup. That does it. It wasn’t even the hot pink polkadotted turbie towel, guys!

If you are like me, then you buy things that freeze well when they are on sale, and pack the freezer until further notice. I did that this summer with hotdogs. I defrosted a pack of “bun length” beef franks.

Start with some dough. I used 1/3 of Pioneer Woman Cook’s crust and made a double recipe so that I had it in the freezer for later when it was seriously chicken pot pie weather… You can even tell by the picture above that it’s wicked flakey.

In a small prep bowl mix your gruyere and sharp cheddar cheese with that fancy smoked paprika you just had to have last time you went to Whole Foods and 2 diced jalapenos.

Cut dogs in thirds, slice the tops of them, squeeze as much of the cheese filling as you can divided among all the bits of hot dog you have.

Roll out your dough, cut it into slices just big enough to cover the dogs, or… “pigs” (?) in.

Bake for a short time and go creep out the neighbors with your after-shower-headgear!

These are hard to stop eating.

Next time I will use a less flakey crust. The better it holds together, the easier it will be to pick these off the plate, I think…

adapted from evilshenanigans

feeds 6 as an appetizer/grazing finger food
preheat oven to 375F

6 all natural beef or pork hot dogs
1/4 cup finely shredded cheddar cheese
1/4 cup finely shredded gruyere cheese
2 medium jalapeños, minced (about 3 tablespoons)
1/4 teaspoon smoked paprika
(see link to original recipe above for more appropriate crust)
1 egg, beaten (for brushing ontop)

Take hotdogs, defrost if needed in a bowl of cold water (still in sealed package) and make your dough.

In a prep bowl, mix grated cheeses, jalapeños and paprika.

Cut hot dogs into thirds, slice along top, fill with cheese mix (like mini hotdog buns!) and set aside.

Roll out dough to 1/4″ thickness. Cut into small rectangles using one of the prepped “pigs” for sizing. Wrap with dough. Set on parchment paper on baking sheet, glaze with beaten egg- brush on lightly and evenly.

Bake for 15-20 Minutes. Until puffy and golden brown. Let cool to the touch, and serve with a good cold beer.