Pups in Blankets

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Pups in Blankets

 

1/3 cup plain, unsweetened soymilk

3/4 teaspoon apple cider vinegar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

3 tablespoons wheat germ

1/4 cup nonhydrogenated margarine, chilled

5 soy hot dogs

 

If you are baking these right away, preheat the oven to 375°F.

Line a baking sheet with parchment paper, spray with nonstick spray, and set

aside.

Mix the soymilk and apple cider vinegar and set aside.

Whisk the flour, baking powder, baking soda, salt, and wheat germ together in a

medium mixing bowl. Cut in the margarine with your fingers or a pastry cutter,

until the mixture resembles coarse meal. Add the soymilk mixture and stir until

a dough forms.

Turn dough out onto a lightly floured surface and knead four or five times, just

enough to incorporate any loose pieces of dough. Add more flour as needed to

keep the dough from sticking. Roll the dough out into a 10-inch square using a

lightly floured rolling pin and cut into five 2-inch strips.

Working with one strip at a time, place a soy hot dog at a slight angle at the

base of a strip of dough. Roll the dog up in the dough so that the dough

overlaps along the length of the hot dog and covers the dog from end to end,

leaving just the tips of the hot dog exposed. Press the seam and edges gently to

secure. Place the pups seam side down on the baking sheet. Repeat with remaining

dogs and dough.

At this point, the pups can be covered in plastic wrap and refrigerated until

the morning. When ready to bake, remove the pups from the refrigerator and

preheat the oven to 375 degrees. Bake until the pups are warmed through and the

dough is browned on the bottom, 15 to 18 minutes.

Makes 5 servings.