Recipe: Pigs in a Blanket with Red and Green Relish

If using a bread machine, add water and oil, followed by flaxseed, salt, flours, and yeast. Use the dough setting to knead the dough and let it rise in the bread machine. If mixing by hand, dissolve yeast and water in a small bowl. Let stand for 5 minutes. In a large mixing bowl, combine yeast and water mixture with oil, salt, flaxseed, and flours. Stir until a dough forms and then knead dough for 8 to 10 minutes. Place kneaded dough in a large greased bowl and cover with a damp towel or plastic wrap coated with non-stick cooking spray. Let dough rise in a warm place for 30 to 40 minutes.

In a medium bowl, combine diced avocado and tomato; gently mix in spring onions, spinach leaves (if using) and lime juice until evenly distributed. Set aside for later use.

Preheat oven to 350 degrees F. Cut hot dog links in half to form two shorter links. Divide dough into enough pieces to equal the number of hot dog pieces (usually there are 16 halves). Wrap dough completely around each piece of hot dog. Place about 1 to 2 inches apart on a greased baking tray. Bake at 350 degrees for 15 to 20 minutes, or until breading turns slightly golden.

Allow the baked pigs in a blanket to cool until they can be safely handled. Using a sharp knife, slice each pig in a blanket in half length-wise. Spoon red and green relish onto each half. Arrange on a serving plate.