Texas Dogs: Snappy Wiener Rolls

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Texas Dogs Snappy Wiener Rolls

By Erin Baxter

This recipe has been around since the early 70s and is still a favorite in Texas. Originally published by the Home Service Department of the Texas Electric Service Company, we LOVE the unique Texas spin on the same old “pigs in a blanket.” Use some of mama’s cornmeal to make an easy finger-food that’s sure to please your Hill Country crowd. No need for Pillsbury here!

Snappy Weiner Rolls

Texas Dogs Snappy Wiener Rolls



1 1/3cups flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup cornmeal
1 cup (4 oz.) grated cheddar cheese
1/3 cup shortening
2/3 cup milk
1/4 cup mustard
1 pound wieners/hot dogs

Preheat oven to 400˚F.

Sift together flour, salt, and baking powder. Stir in cornmeal and cheese. Cut in shortening until mixture resembles coarse cornmeal. Add milk and mix until dry ingredients are moistened. Roll on lightly floured board to 1/8-inch thick circle. Cut into 8 to 10 wedges; spread with mustard. Place wiener on large end of wedge and roll up to point. (For smaller portions, cut the wedges and wieners in half.)

Bake on cookie sheet for 15 minutes.

Makes approximately 8 servings, 365 calories each.