Cheese Wiener Sausage Wraps. Don't place them at the bottom edge of the dough. Place the wiener at the top edge of the dough, and roll it downward. Fold edges of dough over and press tightly to seal. Cheese Wiener Sausage Wraps

You can have Cheese Wiener Sausage Wraps using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Cheese Wiener Sausage Wraps
  1. Prepare 250 grams of ★ Bread flour.
  2. You need 4 grams of ★ Dry yeast.
  3. It’s 25 grams of ★ Sugar.
  4. You need 4 grams of ★ Salt.
  5. It’s 10 grams of ★ Skim milk powder.
  6. It’s 35 grams of ★ Beaten egg.
  7. It’s 135 ml of ★ Water.
  8. It’s 30 grams of ★ Butter.
  9. It’s 10 of Wiener Sausages.
  10. It’s 1 of the remaining beaten egg Beaten egg to glaze the buns.
  11. You need 9 slice of Sliced cheese (melting type).
  12. You need 1 of Mayonnaise.
  13. It’s 1 of Parsley (minced) or dried.

Roll up, starting at shortest side of triangle and rolling to opposite point. On ungreased cookie sheet, place rolls point side down. Wrap dough triangle around each hot dog. Refrigerated dough makes these appetizers a snap to prepare.

Cheese Wiener Sausage Wraps instructions

  1. Put all the ★ ingredients in a bread maker, and start the "bread dough course." Wait until the 1st proofing is finished. (Kneading by hand is fine as well.).

  2. Take the dough out on a dusted board, and gently press the air out. Divide into 10 portions, roll them into balls, and let sit for 15 minutes..

  3. Roll them out into tear drop shapes with a rolling pin. Divide one sheet of cheese into 3, and place 2 of them on one portion of the tear drop-shaped dough. Don't place them at the bottom edge of the dough..

  4. Place the wiener at the top edge of the dough, and roll it downward. Tightly close the end..

  5. Place the seams down, and let them proof for the second time until they increase 1.5 ~ 2 times in size. I used "proofing setting" in the oven for 30 minutes at 40℃..

  6. Glaze with the beaten egg. Rip up the remaining cheese and place it on top of the wraps. Squeeze on mayonnaise to your liking, and sprinkle with parsley..

  7. Bake in the preheated oven for about 11 minutes at 210℃..

Sausage gives them a little smoky heat, while honey and brown sugar lend a touch of sweetness. It all adds up to a finger food that's downright addicting! —Lori Cabuno, Canfield, Ohio Simply cut a slice of cheese the length of the hot dog, set it next to the meat and then wrap the dough around both the bun and the cheese. I think so, though I haven't tried it. I would cook the bacon until almost crisp, though, because the dough will keep it from cooking more. These Puff Pastry Sausage Bites (often also referred to as Pigs in a Blanket) are made of mini cocktail weenies (often also referred to as Little Smokies, Lil' Smokies or coctail sausages) wrapped in thin strips of puff pastry (cut off of puff pastry sheets).