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Ballpark Pigs in a Blanket

Notes: 

A cream-biscuit crust was a quick solution for our Ballpark 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 brushed it with egg wash and lightly dredged the dogs in flour to keep the dough from unraveling in the oven. When wrapping the Ballpark Pigs in a Blanket, we preferred to wrap full-size hot dogs in dough and then slice each into quarters to cut down on tedious prep work.

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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 cups heavy cream
1/4 cup sweet pickle relish
1/4 cup yellow mustard
1 large egg, lightly beaten
6 hot dogs


 

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