You'd expect mini hotdogs wrapped in dough to be high in points--a "special occasion" type of food. They're not. These WW Freestyle-friendly pigs in a blanket are awesome. 3 for 2sp isn't too shabby either.
This recipe makes use of my three ingredient dough, the tastier cousin of the popular two-ingredient dough making the rounds on recipe blogs. The result is a dough with a more satisfying bite without any of the odd Greek
Better yet, I discovered that with the addition of a couple more ingredients, including REAL BUTTER, that I could enjoy flaky biscuits. Who says you can't enjoy carbs?
We host a big Christmas Eve party that has a ton of finger food. My plan this year is to have plenty of healthy options to pick at all night. Truth be told, I love party food, and I made these on a Monday night.
My kids and my wife were pumped. You don't need a holiday to tell you when you can or cannot eat finger foods. Make your own rules.
Three ingredient dough, for the win!
I've come to find that 3 ingredient dough can be used as a substitute for most crescent roll like recipes. The dough is definitely less stretchy and takes a little more practice, but honestly this is just as easy.
After you make the dough, you'll need to divide it by twelve. After dividing it, you'll take each 1/12 piece and roll it out into a thin rope. Each of the ropes was rolled out to an 8-10 inch rope, and then they were folded in 1/3s before being cut.
I did these in steps. Rolled out each rope and put aside, folded each rope, then cut all of them at once. I've said it before and I'll say it again, this bench scraper is so useful and they're under $10 on Amazon.
So you've cut the pieces, you've got flour everywhere, and these pieces are looking tiny. Roll the pieces again. Yeah. You can stretch it around the hotdog pieces, but it's a little easier to roll out the dough then stretch it around the hotdog pieces. Again, it's easier to roll everything out BEFORE you move to the hotdogs.
Wrap the hot dogs and place them on a silicone baking mat or a baking sheet with cooking spray. Place the pigs in a blanket seam-down on the baking sheet.
If you are making this into a wreath, put the small dip bowl in the middle of your pan, and work in a circle to assemble a wreath shape with each pig-in-a-blanket touching. I got a solid two rings of these which made a solid wreath that fit on a larger platter plate. Make sure you remove the bowl before baking.
Once they are all rolled and on the baking sheets, use an egg wash on the dough--it makes it golden and shiny. Some people are fancy and have little paintbrushes dedicated to eggwash. I don't. I use a paper towel.