Lovely spouse volunteered us for making pigs in the blanket for two friends' wedding. Yay. I love pigs in the blanket, though for two decades I haven't had any except premade Costco's.
Lovely spouse doesn't want us to practice making them tonight, for dinner. That means she doesn't actually like pigs in the blanket. So practice may be replaced by a thought experiment.
I expect Hebrew National hot dogs (skinless; apparently no skin variety) and Pillsbury crescent-roll dough to be easiest to find in NYC supermarkets. And Hebrew National will be the more popular choice even though I prefer Nathan's. Maybe Nathan's is also too local a flavor. The guests will be arty urban locals plus mountainside Carolinians.
Does anyone sear the hot dogs' skin before wrapping for baking? We'll be baking them before bringing them on a hotel pan. I don't know if we can reheat at the site, so it'd be nice if searing could add some flavor. And should they be served cut up or whole?
Maybe I should have a non-thought-experiment for lunch.