These were a huge hit when I took them to a potluck. I used Hillshire Farm Lit'l Smokies. My dough didn't rise well, partly because I cheated on the rising time and partly because my yeast was old, yet the appetizers still were delicious.
Pigs in a
Pretzel Blanket
Serves 10
1 cup water at 110°F.
1 teaspoon
active dry yeast
1/4 cup honey
3 cups bread
flour
1 teaspoon salt
Canola or vegetable oil
1 14-ounce
package cocktail franks or smoked sausage
1 egg, beaten
1 tablespoon
poppy seeds
1 teaspoon kosher
salt or to taste
Honey mustard
for dipping
1. Measure warm water in a 2-cup measuring cup. Stir in
yeast and a teaspoon of the honey. Let stand for 10 minutes.
2. Meanwhile, in medium-sized bowl, combine bread
flour and 1 teaspoon salt.
3. Blend remainder of honey into yeast mixture.
4. Pour yeast-honey mixture into flour mixture. Stir
well with wooden spoon.
5. Turn dough onto lightly floured surface, and knead
for 10 minutes.
6. Place dough in lightly oiled medium-sized bowl,
turning dough to oil top. Cover bowl, and let rise until dough doubles in size,
about 1 hour.
7. Punch down dough, re-cover, and let rise another 30
minutes.
8. Divide dough into 32 pieces. Roll or pat each piece
of dough into rough rectangles, approximately 1.5 inches by 3 inches.
9. Place each frank or sausage along short side of
dough rectangle, and roll dough around it, pinching the long end to seal. Place
on baking sheet lined with parchment paper.
10. Combine poppy seeds with
kosher salt. Lightly
brush each appetizer with beaten egg. Sprinkle with poppy seeds and salt.
11. Bake in 450°F. oven until golden brown, 10 to 14
minutes. Serve warm or at room temperature with honey mustard for dipping.