Recipe: Cheesy Pigs-In-A-Blanket (using frozen yeast dough)

CHEESY PIGS-IN-A-BLANKET

1 (1 lb.) pkg. frozen pizza dough or bread dough, thawed
4 regular-size hot dogs, each cut crosswise into thirds (or 12 cocktail-size hot dogs)
3 tsp. brown or coarse-grained mustard
3/4 cup shredded Monterey jack cheese
1 large egg yolk
1 tbsp. water

Line a large baking sheet with parchment paper or aluminum foil.

Dust a large cutting board with flour and roll the pizza dough out into an 8-by-12-inch rectangle, making sure to patch any holes. Cut into 12 pieces, each 2 inches wide by 4 inches long, and arrange on the prepared baking sheet.

Place each hot dog piece crosswise on the short end of a dough rectangle. Brush each with 1/4 teaspoon of the mustard and sprinkle with 1 tablespoon of the cheese and roll the dough around it. Cover with a clean kitchen towel and let the dough rise until doubled in bulk, about 30 minutes.

Preheat the oven to 425 degrees F.

In a small bowl, mix together the egg yolk and water. Brush each roll with the egg mixture.

Bake until the dough is golden brown, 13 to 15 minutes. Let rest for about 1 minute, then transfer with a spatula to a serving platter. Serve immediately.

Makes 4 servings
Adapted from source: Great Food, Great Beer: The Anheuser-Busch Cookbook