Veggie Hotdogs in a Blanket
  • ½ cup plus 2 tbl water
  • ½ cup milk
  • 1 Tbl olive oil
  • 1 tsp dried parsley
  • 3 c bread flour
  • 1 tsp salt
  • ½ tsp Coleman's Dry Mustard
  • 2-1/2 teaspoons bread-machine yeast
  • Organic Olive Oil Cooking Spray
  • veggie dogs
  1. Turn your breadmaker on to preheat.
  2. Select the dough only setting
  3. Combine the water and milk and heat to 110°
  4. Layer the ingredients into your bread machine in the order listed above - make a well in the flour and place the yeast inside it (don't let it contact the wet ingredients).
  5. Let the dough process and then rest for 10 minutes
  6. Shape the dough - roll small balls into triangular shapes to roll up the veggie dog leaving ends exposed or oval shapes to completely encase the veggie dogs.
  7. On a silpat lined baking pan, place the dough covered veggie dogs approximately 1" apart, seam side down. If you like, you can make a few small diagonal cuts just into the dough on the completely covered dogs (if you're using meat franks you'll need to do this - veggie dogs don't steam like meat so it's optional).
  8. Spray the dough lightly with the organic olive oil cooking spray and then cover them with a clean tea towel and and let rise in a warm place ( approximately 85° and free from drafts), for 1 hour or until just doubled in size.
  9. Preheat oven to 350°.
  10. Bake at 350° for 20 to 25 minutes or until browned.
  11. Cool slightly and serve with prepared mustard and/or ketchup
Recipe by Baby to Boomer Lifestyle at