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Source: MRS 2014
MRS: 784 — Sandwiches (700s)

Pigs in a Blanket

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains
INGREDIENT
MEASURE (FOR 100 SERVINGS)
Water, Municipal, Cold
2 quart(s) + 1 cup(s)
Oil, Liquid for Fryer, #396
1 3/4 cup(s)
Yeast, Baker's, Instant Dry, #366
4 ounce(s)
Flour, All Purpose, Enriched, #358
3 pound(s) + 8 ounce(s)
Flour, Whole Wheat, #360
3 pound(s) + 12 ounce(s)
Milk, Dry, Nonfat Powder, #376
6 1/2 ounce(s)
Sugar, Granulated, #404
11 1/2 ounce(s)
Salt, Table, #343
2 1/2 ounce(s)
Pan Release Spray, Butter Flavored #393
2 spray(s)
Frankfurter, 6”, #30
100 frankfurter(s)
DIRECTIONS

1.

WHOLE WHEAT ROLLS:

For best results, have all ingredients and utensils at room temperature.

  1. Pour cold tap water and oil into mixing bowl.
  2. Place instant yeast, flours, milk powder, sugar and salt into a large container and hand mix ingredients.
  3. Add dry ingredients to mixer bowl containing oil and water.
  4. Using a dough hook, blend on low speed for approximately 6 minutes.
  5. Knead dough on medium speed for 20 - 25 minutes, or until dough is smooth and elastic. Dough will leave the sides of the bowl at the very end of the 20-25 minutes. (Large batches sometimes need to mix longer. DO NOT ADD EXTRA FLOUR!)
  6. Place dough in warm area (about 90 degrees F) for 30-40 minutes.
  7. Punch down and divide dough into 4 equal portions.
  8. Roll each portion into a thin sheet and cut into 25 1-1/2 inch strips large enough to wrap around franks.

2.

Wrap one frankfurter with one dough strip from end to end in spiral formation. Place on a greased sheet pan, sealed side down. Let rise in warm place until almost doubled in volume-about 30 minutes.

3.

Bake in a preheated oven for 14 minutes at 400 degrees F.

CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.

4.

Portion 1 pig in a blanket  per serving. Each portion provides for 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees or lower.

Nutrients Per Serving
Calories
356
Carbohydrates
30.69 g
Dietary Fiber
2.80 g
Protein
11.28 g
Sodium
895.88 mg
Total Fat
20.44 g
Sat. Fat
6.40 g
Trans Fat
0.00 g
Updated: 5/14/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
784

© Mississippi Recipes For Success developed by the Mississippi Department of Education, Office of Child Nutrition

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