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Piggies in Blankies Recipe

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Iola Egle of McCook, Nebraska presents a pretty platter of franks nestled in sauerkraut and wrapped in tender biscuit blankets. They're easy to assemble and cost a mere 33 cents per "piggy".
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

Ingredients

  • 2 cups biscuit/baking mix
  • 1/2 cup water
  • 1 can (14 ounces) sauerkraut, rinsed and drained, divided
  • 1 pound hot dogs

Nutritional Facts

1 serving (1 each) equals 254 calories, 17 g fat (7 g saturated fat), 25 mg cholesterol, 1,030 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine biscuit mix and water until a soft dough forms. Turn onto a floured surface; knead 5-10 times. Roll dough into a 13-in. circle; cut into 10 wedges.
  2. Place 1 tablespoon sauerkraut on each wedge. Place a hot dog at the wide end; roll up each wedge tightly. Place on an ungreased baking sheet.
  3. Bake at 450° for 12-15 minutes or until golden brown. Heat remaining sauerkraut; serve with the hot dogs. Yield: 10 servings.
Originally published as Piggies in Blankies in Quick Cooking January/February 1999, p42

Nutritional Facts

1 serving (1 each) equals 254 calories, 17 g fat (7 g saturated fat), 25 mg cholesterol, 1,030 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein.

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