Pigs in blankets

October 22, 2008

Serves 4

A modern update of the 1950s classic, these pigs in blankets are large sausages wrapped in commercial pizza dough. Add a slice of provolone or Monterey Jack cheese to each one before rolling, if you like. Serve these with a bowl of mustard.

4 sweet Italian chicken or pork sausages (14 to 16 ounces total) 1 teaspoon canola oil 1 pound commercial pizza dough Flour (for sprinkling) 1. Set the oven at 400 degrees. Line a rimmed baking sheet with parchment paper.

2. Prick the sausages well all over. Heat a large skillet over medium heat, add the oil, and when it is hot, add the sausages. Cook, turning often, for 20 minutes or until they are golden and cooked through; set aside to cool.

3. On a floured counter, punch down the dough. Divide it into 4 pieces. Roll each piece into a rectangle or oval about 6 inches long (they should be 1 inch longer than the sausages). Set a sausage in the middle of each, fold in the short edges, then roll up to make compact bundles. Pinch the seams closed. Set them on the sheet seams down.

4. Bake for 30 to 35 minutes or until the crust is firm and golden. Sheryl Julian