These were a huge hit when I took them to a potluck. I used Hillshire Farm Lit'l Smokies. My dough didn't rise well, partly because I cheated on the rising time and partly because my yeast was old, yet the appetizers still were delicious.
Pigs in a Pretzel Blanket
1 cup water at 110°F.
1 teaspoon active dry yeast
1/4 cup honey
3 cups bread flour
1 teaspoon salt
Canola or vegetable oil
1 14-ounce package cocktail franks or smoked sausage
1 egg, beaten
1 tablespoon poppy seeds
1 teaspoon kosher salt or to taste
Honey mustard for dipping
1. Measure warm water in a 2-cup measuring cup. Stir in yeast and a teaspoon of the honey. Let stand for 10 minutes.
2. Meanwhile, in medium-sized bowl, combine bread flour and 1 teaspoon salt.
3. Blend remainder of honey into yeast mixture.
4. Pour yeast-honey mixture into flour mixture. Stir well with wooden spoon.
5. Turn dough onto lightly floured surface, and knead for 10 minutes.
6. Place dough in lightly oiled medium-sized bowl, turning dough to oil top. Cover bowl, and let rise until dough doubles in size, about 1 hour.
7. Punch down dough, re-cover, and let rise another 30 minutes.
8. Divide dough into 32 pieces. Roll or pat each piece of dough into rough rectangles, approximately 1.5 inches by 3 inches.
9. Place each frank or sausage along short side of dough rectangle, and roll dough around it, pinching the long end to seal. Place on baking sheet lined with parchment paper.
10. Combine poppy seeds with kosher salt. Lightly brush each appetizer with beaten egg. Sprinkle with poppy seeds and salt.
11. Bake in 450°F. oven until golden brown, 10 to 14 minutes. Serve warm or at room temperature with honey mustard for dipping.