1 pkg rolled thin crust pizza dough
1/4 c baking soda
5 cups water
1 egg, beaten w/ 1 T water
Coarse sea salt
16oz Velveeta original
1 cup Belgian style ale
1 T stone ground mustard
Prepare 2 baking sheets: 1 greased, 1 towel-lined
Roll out pizza dough onto a large cutting board and cut in half length-wise and height-wise, giving you four rectangles. Cut each rectangle into 10 to 12, 1/2"-wide strips. Open package of smokies, lay out on a paper towel, pat dry with another paper towel. Wrap a strip of dough around each smokie and lay out on a greased baking sheet. Should have 40 to 48 total. Pre-heat oven to 425 F.
In a medium pot, heat water to a low boil. SLOWLY, add baking soda, 1T at a time. Add dough-wrapped smokies, 5 at a time, to water/soda mixture and boil for 15 to 20 secs. Using a slotted spoon, transfer carefully to the towel-lined baking sheet. Continue until all have been boiled. Re-grease the first baking sheet and transfer smokies back. Lightly brush each with beaten egg and sprinkle with sea salt at this time. Then bake for 15 to 20 mins, until nicely browned.
While baking, cut cheese into 1" cubes and place into a large microwave safe bowl. Heat for 1 min intervals, stirring between each, until melted. Add beer, 1/4 c at a time, stirring until fully incorporated. Then add mustard and stir well.
Serve up and enjoy!
Pretzel pig-in-blanket - courtesy of Tasty
Beer cheese dip - original recipe
