By now, you may have noticed that I have the palate of a third grader. I can’t handle bitter flavors, and the texture of most fruits and vegetables is unbearable. I like kid food, and I don’t care. So what if I’m not sophisticated? Sophisticated people were never going to hang out with me anyway, so I might as well eat what I like because before you know, eating will be over. That’s why today we’re making Pillow Dogs.
This “recipe” is something I’ve been making since Emily was little. Since the days when I watched Food Network for hours and hours on end. Everything I know about cooking I learned from The Food Network. This was one of those things that’s so stupid easy, you can watch it on TV once, never look at the recipe, and make it whenever you have an outrageous mustard craving. For me, that’s fairly frequently.
The cool thing is, you can get everyone in on the action. Pillow Dogs lend themselves well to assembly line style cooking, so get some little hands in the kitchen to make the work, if not easier, definitely more fun. And don’t worry about whether or not they stay sealed up in the oven. Pillows, not blankets. It’s fine. Serve them up at a party, or if you’re me, for dinner and then again for breakfast.
Remember how awesome it was to be a kid? Why not relive that at dinner time? Eat some kid’s food. Make Pillow Dogs. Have fun at the table.
- 1 container refrigerated biscuit dough
- Approximately 1/2 cup shredded cheddar cheese
- 16 Li'l Smokies
- Preheat your oven to 375 and cover a baking sheet with parchment paper.
- Cut each biscuit in half. Place the half biscuit in the palm of your hand and give it a good smash to flatten it out a bit. Place a pinch of cheese in the center of the dough, then place a smokie on top. Pinch the dough up around the smokie and place it on the baking sheet. Repeat with all our dough.
- Bake for 11-14 minutes, or until your biscuit dough is as golden as you like.
- Allow to cool slightly and serve with ridiculous amounts of mustard, if you're into that.