Ingredients

1 Each Rip Stick™ Proof & Bake Breadstick Dough With Whole Grain
1 Each Hot Dog

Chef Notes

EACH PIG-IN-A-BLANKET PROVIDES 1 OZ. EQ. WHOLE GRAIN & 2 OZ. EQ. M/MA SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Store product frozen at 0°F to –10° F until ready to pan.
2
 Remove frozen breadstick dough pieces from the case and place on parchment lined sheet pan. Cover the pan of frozen dough with a sheet of plastic sprayed with pan release oil and thaw at room temperature for 30 to 45 minutes.
3
 Stretch each dough piece to 18” long (the length of a half sheet pan or width of a full-size sheet pan.)
4
 Wrap the thawed piece of dough in a spiral around a 2 oz. hot dog and tuck the ends of the dough under the hot dog.
5
 Place wrapped hot dogs 1 inch apart on a lined ½ or full-sized sheet pan.
6
 Place the pan of wrapped hot dogs in the proofer set at 85% humidity and 95°F or recover the pan with the oiled plastic and set at room temperature for 20-30 min.until dough to double in size covering most of the hot dog.
7
 Bake at 325 F in a convection oven or at 350 F in a conventional/deck oven until bread is light golden brown and hot dogs’ interior reaches 155°F. (approxi mately 10 to 12 min.) Place in a warmer and keep pigs-in-blankets at 140°F until ready to serve.
1 Hot Dog