“Skinny Pigs” in a Blanket

6 Turkey Hot Dogs

(I use Applegate brand which contains no nitrates, nitrites, growth hormones, antibiotics or artificial substances)

12 pieces (1 ounce each) frozen bread roll dough or 12 oz of frozen bread dough (cut into 1 oz servings), thawed

Mustard of choice


Prep time: 15-20 minutes

Cook Time:  12-14 minutes

Cooling Time: 3-5 minutes

1.  Thaw dough in large bowl and place paper towel on top of bowl (may take 3-5 hours to thaw) or follow thawing directions on package of dough. 

2.  Preheat oven to 375°.  Coat nonstick baking sheet with cooking spray or use olive oil on paper towel to grease pan.  On lightly floured board, using floured rolling pin, roll each piece of dough and cut each on in half yielding about a 3 x 3 inch square each (approximately).  If desired, spread each with a little mustard.

3.  Cut hot dogs into 4 equal parts per hot dog.  On top of each dough square, place a hot dog piece on one end. Tuck and roll hot dog into dough and seal.  Place seam side down and 1 inch apart, on prepared baking sheet.

4.  Bake for 12-14 minutes or until heated through and dough is golden brown.

Makes 24 Pigs. 

Each Pig contains (approximately):

Calories:  52                 Fat:  1.5g                      Protein:  2.5g                Carbohydrates:  7g

About Kimberly Dawson, M.S.

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