It’s friday again. How did that happen? The week just flew by again.
I don’t know how this happened you guys but I’m, again, ending a week without having posted anything chocolate. I know, What? I can almost hear the gasps of shock. It’s just been more of a savory kind of week.
Though I don’t have anything chocolatey, I do have some adorable little snacks to share. There really wasn’t any particular inspiration for these other than the fact that my mom and I have a mutual love of wasabi and I’ve been dying to use it recently. In fact, I didn’t quite get my wasabi fix with these so I might have to make something else with it for next week. Stay tuned.
I made these because a few days ago Brock and Sophie had some friends over and I was making kid-friendly snacks for them to fuel all of the inevitable energy that gets burned when you get a group of kiddos together. Pigs in a blanket are always a safe bet with kids. I mean, who can turn them down? Anyway, I thought I’d try a variation while I had the stuff ready, so I added wasabi to some of them, hence the green color.
Of course, as I was editing pictures I realized that these would have been perfect for St. Patrick’s Day. You know, with the whole green thing. Totally missed it, didn’t I? I’ll have to catch it next year. Well, and these are kind of green and red so they’d be great when Christmas comes around again. I’m pretty far off with timing my recipes sometimes.
They’re really simple and fun to make. I used powdered wasabi in the dough and I stuffed them with white cheddar cheese (which never fails) and I think they were a big hit. With the older people, that is. I didn’t even try to get one of the kids to eat something that green.
So these had a pretty good amount of wasabi flavor but not quite enough kick in my opinion so next time I’m going heavier on the wasabi. You can also dip them in wasabi paste for that great nose burn that every wasabi lover looks forward to.
- 1 tablespoon active dry yeast
- 2 talespoons sugar
- 1/4 cup milk
- 1/4 cup water
- 1 teaspoon salt
- 1/2 stick butter (melted)
- 1 egg
- 1/3 cup powdered wasabi (or more to taste if you want them spicy)
- 3 1/2 cups all-purpose flour
- 1 (14-oz) package cocktail-size smoked link sausages or hot dogs
- 3 - 4 slices white cheddar cheese
- Stir water, milk, sugar, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in egg and melted butter until combined. Add flour and wasabi and mix until dough comes together. Turn out onto lightly floured surface and knead for about minutes. Place in oiled bowl and cover, then place in warm place to rise until doubled in size.
- Heat oven to 375 degrees F (190 C) and cut slits halfway through the hot dogs. Cut or fold cheese slices into thin strips and stuff into hot dogs. Line a tray with parchment or silicone mats. Take pieces of dough, about 1 tablespoon, and form into thin ropes then wrap around dogs. Place them about 1 inch apart on tray and bake for 12 to 15 minutes until edges are golden and cheese is oozing.