Tuesday, April 7, 2020

Wiener Wraps

Wiener Wraps


Pigs-in-a-Blanket, Pretzel Dogs, Wiener  Winks, Crescent  Dogs, no matter how you make them or what you call them, they’ll always take you back to your childhood. 


Recently I couldn’t find the (no judgement) Pillsbury Pizza Dough I usually use, so I decided I had time to make a half batch of my homemade pizza dough. 




Heres what I made:


Wiener Wraps

Half Batch Pizza Dough:

  • 1/2 cup warm water
  • 1 teaspoons active dry yeast
  • 2 teaspoons honey {or sugar}
  • 1 teaspoons salt
  • 1 tablespoons olive or canola oil
  • 1 1/2 cups bread flour {give or take some...depending on the heat & humidity}
  • 1 package of high quality hot dogs


Directions:

For the pizza dough

  1. In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. 
  2. Pour in salt, oil and half the flour and mix. 
  3. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. 
  4. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, (remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} 
  5. Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. 
  6. Once the dough is ready, place it onto floured counter, with a rolling pin roll the dough into a rectangle, approximately 1/4 inch thick. Cut into 8 strips.  With the first strip, Place a hot dog on the edge of the strip farthest from you. Roll the hot dog and dough at an angle towards you, covering the complete hot dog. 
  7. Place the wiener wrap on a prepared baking sheet. (I use silpat or lightly sprayed parchment paper for easy clean up.)
  8. Bake at 350° for 20-25 minutes or until golden brown. 
  9. Serve with your favorite Weiner Wrap sauce or try my Fry Sauce below.  



Fry Sauce

Ingredients

  • 1 1/8 cup mayonnaise , (this is 1 cup + 2 tablespoons)
  • 1/4 cup white sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/2 cup  ketchup
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce

Instructions

  1. Add all the ingredients together in a large bowl and whisk well until full combined.
  2. Refrigerate, covered, for at least 1 hour before serving.


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