There are few things I miss about Texas; kolaches are one of them. For the uninitiated, kolaches are savory pastries of Czech origin that resemble large pigs in a blanket. Kolaches have a rich history in Texas. According to Edible Austin:
These tasty morsels arrived in Texas along with the tens of thousands of Czech immigrants who came through the port of Galveston in the 1850s through the early 1900s. Determined to farm, these new Texans settled mainly in the coastal plain and rich blackland areas of Central Texas, setting up the churches and fraternal organizations that ended up doing such a good job of preserving their heritage. By the latter half of the 20th century, celebrations of Czech culture and the kolache—among them Westfest, in West, and the Caldwell’s Kolache Festival—had become popular annual events.
These days, you can find kolaches in any Texan bakery. Feeling inspired by a friend who made her own kolaches, I decided to bake some one night. To save time, I opted for a can of Pillsbury Crescents, but you can certainly make your own dough. Here’s the recipe I used (makes 8 kolaches):
1 can of Pillsbury Butter Flake Crescents
1 pack of Nathan’s mini hot dogs (any sausage or meat substitute will do!)
1/2 cup of grated cheddar cheese
1/3 cup of sliced jalopeños
1. Roll out pre-made dough and cut into 8 equal rectangles on a baking pan, lined with parchment paper
2. Sprinkle each piece of dough with cheese
3. Place 1-2 mini hot dogs on each piece
4. Pop on a jalopeño slice or two per kolache
5. Fold over and knead the dough to seal up the pastry
6. Bake according to the instructions on your premade dough can
Kolaches make for excellent breakfasts on-the-go and fulfilling midnight snacks!