Scallion Pigs in a Blanket

Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket

Happy Fourth of July Eve! What are your plans? Do you have access to a pool? Are you going to eat your weight in cheeseburgers and hot dogs? We're heading to a friend's house in the Dogpatch for a cookout and I have all my fingers crossed that there will be hot dogs there! In typical San Francisco fashion, it's probably going to be 60 degrees, foggy, and misty. Last year I wore a sweater… but, hey! Maybe Mother Nature… actually, maybe Karl the Fog will prove me wrong this year!

 I would consider the basic hot dog one of the most American foods out there. I’m sure a lot of you have strong opinions on that statement. But it’s a pretty patriotic food that we all love, right?? I mean, my vegetarian roommate during college would still eat hot dogs.

I’ve wanted to combine my love of hot dogs with my love of scallion pancakes for like a year now. I’ve tested a few different dough techniques and nothing has come quite close enough to what I’ve envisioned this marriage to be like in my mind. This recipe is close, but I’m not 100% satisfied that I’ve nailed it yet. I mean, this recipe is freaking delicious. It’s hard for salty meat wrapped in butter pastry to not taste awesome. But I’ve left out the key word of “pancake” in the recipe title. One day I’m going to crack this recipe!

You would think that I’m sharing this recipe with you so that you can make it to bring to your Fourth of July picnic or bbq tomorrow, but I advise that you don’t. This recipe is delicious, but if I’m being honest, it’s a bit labor intensive for a day where you should be enjoying the sunshine or fog with your friends and family. Save this recipe for a dinner party or potluck where you’re trying to impressive everyone by saying you made your own puff or rough puff pastry from scratch!

It’s vvvvv tempting to make these pigs in a blanket though. Because these weenies smell heavenly as they’re roasting up in the oven and they get a really nice crispy char, which is how I prefer my hot dogs off the grill! The pastry tastes super buttery and scallion-y… if that’s an adjective. Oh and they’re so flakey that they sort of shatter as you’re taking a bit out of them! Beware of crumbs!

Stay tuned for another variation of these as I continue my research on the Scallion Pancake Pigs in a Blanket!

Yay, America! Where I’m fortunate enough to be able to focus my energy on making better wieners.

Scallion Pigs in a Blanket

makes 24 mini pigs in a blankets

Scallion Rough Puff:

1 1/2 cups frozen butter
1 1/2 tsp salt
2 tbsp flour + 2 1/2 cups AP flour
1/3 cup milk
1/3 cup ice water
1 1/2 cup thinly cut green onions

Other Materials:

12 full sized hot dogs cut in half or 24 mini dogs
1 egg
1 tsp sesame oil
sesame seeds


1. Grate your frozen butter and place in a bowl. Toss with 2 tbsp flour and place in the freezer to chill.

2. Whisk together 2 1/2 cups flour and salt. Add in half of the frozen grated butter and toss everything to coat. Place remaining butter back in the freezer.

3. Pour milk and ice water into the flour and butter mixture and mix with your hand until a shaggy dough forms. Start to knead in the bowl or pour out onto your counter and knead for 4 minutes, until you have a combined dough. Pat into a 1" thick paddy, wrap in plastic wrap, and place in the freezer to chill for 30 minutes.

4. Take the dough out of the freezer. Roll out into a 6"x18" rectangle. Mentally divide the dough into 3 6"x6" squares. Place 1/4 of the remaining frozen grated butter and cut scallions in the center square. Fold one end of the rectangle over the butter. Place 1/3 of the remaining butter and scallions onto of this fold and then fold the other end of dough over the butter. Pat down the edges and you'll have a neat 6"x6" square of dough. Rotate the dough 90" and then roll out into another 6"x18" rectangle. Repeat the folding process with the remaining butter and scallions. Pat and seal the edges, wrap in plastic wrap, and place in the freezer to chill for 20 minutes.

5. While the dough chills, sear your hot dogs to give it some extra color. This is an extra step though!

6. Roll out the dough into a slighter larger 9"x14" rectangle. Trip off the edges. Cut the rectangle in half so you have 2 9"x7" rectangles. Then cut into 12 3/4"x7" stripes. Repeat with other rectangle.

7. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.

8. Take a mini hot dog and wrap it in a strip of scallion rough puff pastry. Place the wrapped hot dog on a parchment paper lines baking sheet. Repeat with remaining hot dogs. Pop them in the fridge or freezer for 15 minutes to give them a quick chill. 

9. Whisk egg with sesame oil and brush the tops of all the dogs with egg wash. Sprinkle with sesame seeds. Bake for 15-18 minutes until golden brown.

10. Remove from oven and allow to cool until it's at a save temperature to eat. Enjoy!

I adapted the rough puff recipe from Bon Appetite! And handy visuals can be found here!

No Knead Green Onion Bread


What day is it? Oh, it's Thursday? Thank the lord!! How has your week been? I should probably pour us some wine. I feel like I have been running a million miles a minute. My real job is well, taking a lot of work. The contractor for one of my projects has my personal cellphone number... which I really regret sharing now. But what has really been keeping me up at night is preparing for my very first craft fair this weekend! In case you didn't know, I also have a teeny tiny Etsy shop where I sell cute cards, illustrations, wrapping paper, and all sorts of hand-lettered things!  If you live in the Bay Area or want to impulse buy a plane ticket to San Francisco this weekend, I will be setting up shop at the Urban Air Market in Hayes Valley. Please come and buy all my things! I signed up early for my booth spot and I'm right in between Smitten Ice Cream and Biergarten. Good spot right? Reuben is tasked with delivering ice cream and soft pretzels to me so I don't pass out or cry if no one buys anything. Please stop by and say Hi!

I'll stop begging now. In preparation for the craft fair I have been forcing Reuben to build me things, photoshopping new products, printing a billion cards, folding lots of paper, and baking bread! No knead bread is so freaking easy. I really can't believe it has taken me 26 years to realize the magical joys of baking bread. This recipe is the perfect thing to make if you want to put in minimal effort and get a great return. You give everything a quick mix and then cover it up for 18 hours. You can get so much done in 18 hours! Or not so much if you're having one of those days where you just want to sleep a lot. Sleep, watch Netflix, climb a mountain, call your mom, build a craft fair booth. These are all great things to do while your dough proofs. You'll be rewarded with beautiful, crusty, moist, and fluffy bread that will forever change your life and make you consider your career path. I put green onions in it obviously, because they make everything better. This bread is amazing for avocado toast, dipping in soup, slathering with butter, or just eating straight up still warm from the oven. My next project is growing a sourdough starter, which is bringing up the anxiety I had when I had a tamagotchi. 

(Yaaaaaaawn) Ok, time to go to bed! So. Many. Things. To. Do. Happy almost weekend! Don't forget to come visit me in Hayes Valley this Sunday! I may or may not have cake for you when you get there...

No Knead Green Onion Bread

makes 1 loaf


2 cups all-purpose flour

1 cup bread flour

1/4 tsp rapid rise instant yeast

1 1/4 tsp salt

1 5/8 cups warm water

wheat bran or more flour for dusting

1 cup chopped green onions


1. In a large bowl combine flours, yeast, and salt. Slowly add warm water and stir until you have a sticky and shaggy dough. Cover the dough with plastic wrap or a kitchen towel and let sit out at room temperature for 18 hours. Ideal room temperature is 70 degrees, if it's a little cold out put the bowl in your oven with the door left ajar.

2. After 18 hours your dough should have expanded and look like it is full of bubbles. Lightly flour your work surface and scrape out your dough. Dust it with some flour and gently pat it into a circle. Sprinkle some green onions into the center and fold dough over. Pat into a circle again and repeat adding green onions until fully mixed.  Form dough into a round ball. Cover loosely with plastic wrap and let sit for 15 minutes.

3. Cover a cutting board with a clean kitchen towel and lightly dust towel with some wheat bran or more flour. Gently transfer dough onto the towel and dust again with some more wheat bran or flour. Cover the dough with the corners of the towel and let dough sit for a final 2 hours.

4. 30 minutes before the 2 hour proof is up. Preheat your oven to 450 degree with your Dutch Oven inside. Once preheated, safely remove hot Dutch Oven and remove the lid. Unwrap the dough and place a firm hand underneath the towel/dough. Carefully flip the dough into the Dutch Oven. You gotta commit! If the dough is slightly off centered, just push it around a little with a spoon, but it doesn't need to be perfect.

5. Cover with lid and bake in the oven for 30 minutes. Remove the lid and bake for another 15-20 minutes until golden brown and crusty.

6. Remove form oven and allow to cool on cooling rack. Cut a slice and enjoy!


recipe was based on the New York Times recipe!