Pigs in Blankets

8 servings

60 mins

Prep Time

15 mins

Cook Time

75 mins

Total Time


  • 4 hotdogs or Italian sausages
  • 2 cups all purpose flour, plus ½ cup for dusting surface
  • 2 tsp. baking powder
  • 2 tsp. Steeped Tea Ol' SmokTea Seasoning
  • 1 tsp. baking soda
  • 1 tbsp. dark brown sugar
  • 1 tsp. sea salt
  • 4 tbsp. cold unsalted butter, cut into ¼-inch cubes
  • 1 cup shredded cheddar cheese (optional)
  • ¾ cup buttermilk
  • 1 large egg, beaten


  1. Combine flour, baking powder, Ol' SmokTea Seasoning, baking soda, sugar and sea salt in a food processor.
  2. Add butter and pulse just 5 or 6 times, for 5 seconds each time. Mixture should resemble coarse cornmeal. Add the cheddar cheese at this time, and pulse another 3 times.
  3. Add buttermilk and process until a ball forms. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. Turn dough out onto floured surface. Sprinkle with flour, then gently pat out and roll into a 12x16-inch rectangle.
  5. Trim edges to make them even. Cut rectangle in half to make two 8x12rectangles.
  6. Cut each half into four 3x8strips, then cut each strip diagonally to make 16 triangles. Transfer strips to a baking sheet, cover loosely with plastic wrap and refrigerate for 15 minutes. Meanwhile, preheat oven to 375 degrees F.
  7. Cut up each hotdog or sausage into fours, and roll each piece up into a strip of dough, starting at the wide edge of the triangle and rolling up to the pointy end.
  8. Bake on parchment-lined sheet 2 inches apart.
  9. Brush with beaten egg and bake until golden, about 15 minutes.