Pull-apart breads are alluring for his or her comfortable edges and communal strategy, for the satisfaction of watching shards of bread tear away from one andifferent as you take away your chosen morsel from the group. Pigs in blankets are a good match with this construction, however even in the event you don’t need a pull-apart presentation, I’ve acquired a associated wrapping methodology that will considerably reduce down your prep time: use the crescent roll dough as extra of a blanket than ever earlier than.
Right here’s the way it works: Unfurl your dough onto a parchment-lined baking sheet and divide it into two strips lengthwise, alongside the perforation. Pinch up the diagonal perforations to seal them. If you happen to purchased the sort bought as a single sheet, first, brava, as a result of I not often discover them in shops, and second, use a knife to chop it in half lengthwise, leaving you with two lengthy rectangles.
Line up your piggies alongside the underside edge. You may see 9 canine within the image above, however later I squeezed in just a few extra per strip; 10 or 11 canine will match throughout the ultimate dough with a few half-inch of house between them. Now it’s time to decide: You may wrap the canine fully in pastry, through which case, it’s best to place them so they’re inside the road of the dough. You can too go away the tip of the mini weenie out of the blanket. Both preparations have their deserves: The totally wrapped canine bake up tender and comfortable, and maintain within the juices of the sausage, whereas the peek-a-boo selection are a little bit drier, and have a pleasing chew, as a result of they’ve been uncovered to the oven’s direct warmth.
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Starting in the middle, pull the far side of the dough up and over the dogs. (Covering them completely? You’ll have to give it a stretch.) If your dough rips over the perforations, pinch and press it back together—it’s forgiving stuff. Next, use a chopstick, your tiny pinky finger, or the butt of a paring or butter knife to firmly press the dough between each weenie to seal the two layers together. Cut through this sealed spot but leave the folded end of the dough intact. (If the pastry was a book cover, it’s the side you’d call the spine.) Press and seal any edges that might have opened up.
You can stretch the pigs in blankets slightly apart to create a long chain of pull-apart dogs to fit on your rectangular charcuterie board. You can spiral the dogs like a snail, or you can zig-zag them. I did a classic wreath shape so I could serve with a small bowl of dip in the middle. Whatever you choose, make sure the dogs are about a ¼-inch from one another, with room to puff as they bake, while creating the weak connection that is ideal for pull-apart breads. Leave them plain, or sprinkle the dogs with everything bagel seasoning, garlic powder, or za’atar. Bake according to the pastry’s package directions.
Even if you don’t want your dogs to be pull-apart, this method is remarkably faster than individually wrapping each dog. By streamlining the procedure into three moves (lining up the dogs, pressing the dough, and cutting the dough) you’ll be finished in a fraction of the time. It’s a method especially worth trying if you’re doing a big batch of a few dozen piggies. You’ll spend less time wrapping, and more time snacking.
