Beer Cheese Baked Pigs in a Blanket

Ingredients

For the dough:

• 1 ¼ cups all-purpose flour, plus more for kneading
• 1 teaspoon instant yeast
• ¼ teaspoon salt
• ¼ cup water
• ¼ cup whole or 2% milk
• 1 tablespoon honey
• 1 tablespoon butter

For the beer cheese and hot dogs:

• 1 cup cream cheese, room temperature
• 4 heaped tablespoons mayonnaise
• ¼ cup lager or pilsner
• 2 teaspoons Dijon mustard
• 2 garlic cloves, minced
• Pinch cayenne pepper
• 2 cups grated white cheddar cheese
• 4 tablespoons finely chopped chives or green onions
• 6 jumbo hot dogs

Directions

1. In a large bowl, whisk together the flour, yeast, and salt. Combine the water and milk in a small saucepan or microwave safe bowl and heat just until steamy. Add in the honey and butter and stir to melt. Pour milk mixture into the flour and stir until a shaggy dough forms.
2. Turn dough onto a floured work surface and knead until smooth and elastic, about 2 minutes. Place the dough into a lightly greased bowl, cover with a plate or plastic wrap, and set aside in a warm place to rise until doubled in size, about 1 ½ hours.
3. Meanwhile, prepare the beer cheese by beating together the cream cheese, mayonnaise, and beer in a large bowl. Stir in the Dijon, garlic, and cayenne followed by the grated cheese and herbs. Set aside.
4. When the dough has risen, heat your oven to 400ºF and grease a 9- by 13-inch baking pan with non-stick cooking spray.
5. Punch the dough down and turn it out onto a lightly floured work surface. Roll into approximately a 36-inch log then cut into 6 equal pieces. Roll the dough out until about ¼-inch thick, keeping the length of each to about the same length of the hot dogs. Wrap the hot dogs in the dough, pinching the seam to seal. Cut each hot dog into 4 equal pieces and arrange, cut side up, around the edge of the prepared pan.
6. Spread the beer cheese into the centre of the pan and bake for 25 minutes or until golden and bubbling.