Hot dogs wrapped in dough are an antique recipe, at least in baking mix company history. They descend from a long line of stuffed pastries running back into European baking traditions: think four and twenty blackbirds baked in a pie. In a way, pigs-in-blankets are a kind of analogue to the hot dog itself. This recipe is an interesting variation.
Makes 12 hot dogs
Ingredients
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- 2 cups biscuit mix
- 2/3 cup milk
- 3 tablespoons chili sauce—not Tabasco or the
- like, but a tomato or tomatillo sauce
- 1 tablespoon yellow mustard
- 1 tablespoon prepared horseradish
- 12 hot dogs, 2 ounces each
- 12 skewers
- Melted butter
Preparation
- Have a grill heated and ready for cooking.
- Mix biscuit mix and milk until soft dough is formed.
- Roll out on a floured board to a 9×12 inch rectangle.
- Mix the chili sauce, mustard, and horseradish.
- Spread over the dough evenly. Cut dough into 12 long equal strips. Skewer the hot dogs and wrap each with the strip of dough, twisting it into a spiral around the hot dog.
- Lay hot dogs on the board and brush with melted butter.
- Place on grill and cook until the dough becomes crispy brown.
Adapted from Katherine Tromans, “Recipes Turn Lowly Hot Dog into Gourmet Frankfurter,” Sarasota Herald-Tribune, August 29, 1957.
Reprinted with permission from “Man Bites Dog: Hot Dog Culture in America,” Bruce Kraig.
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