Pigs in a Blanket

Flaky, golden puff pastry wraps mini hot dogs and is served with a creamy honey mustard dip. These Pigs In A Blanket are always a hit at gatherings. This recipe is perfect for game day, a holiday party, or a weeknight snack.

The best part? You can make them completely from scratch with my foolproof homemade puff pastry. It's buttery, tender, and rises beautifully in the oven. This is classic comfort food that everyone will love!

Table of Contents

• Here's Why You'll Love This Recipe
• Ingredients You'll Need
• In Photos: How To Make Pigs In A Blanket
• Recipe FAQ
• More Recipes

When my friends all get together, there's almost always a big platter of these. The kids go crazy for them, and so do the grownups!

This version takes pigs-in-a-blanket to the next level. They're served with a sweet and tangy honey mustard dipping sauce and made with an easy puff pastry recipe that comes together in just a few minutes. It's buttery as can be, and you can really taste the difference from the frozen stuff that's mostly made with partially hydrogenated shortening.

And it bakes up so incredibly flaky! Just look at all those layers!

For the pastry, you can use crescent rolls, biscuits, pizza dough, soft pretzel dough, or even pie crust, but I recommend puff pastry because I think it's the easiest option. There's no yeast, so you don't have to wait for anything to rise, and it bakes up so unbelievably light and flaky, with a buttery taste like nothing else.

I like to serve them with a dipping sauce. The kids usually just go for good old ketchup, but honey mustard is a really tasty option as well. I've included my honey mustard dipping sauce recipe in the card below.

Here's Why You'll Love This Recipe

• Crispy and flaky: Homemade puff pastry makes these extra light and buttery, better than store-bought.
• Perfect party bite: These are the ultimate finger food, fun and nostalgic, and everyone loves them.
• Make-ahead friendly: Prepare them in advance and freeze. You can bake them straight from the freezer when needed.
• The dipping sauce: Creamy, tangy honey mustard made from simple pantry ingredients and ready in minutes.

Ingredients You'll Need

The recipe card at the bottom of the post contains the full list of amounts. Refer to that when you're cooking.

For the Pigs in a Blanket

• Homemade puff pastry: You can use store-bought puff pastry if you don't want to make it yourself.
• Mini hot dogs: Choose your favorite cocktail franks, or cut regular hot dogs into thirds.

For the Puff Pastry

• All-purpose flour: Bread flour also will work in a pinch, but all-purpose is best.
• Kosher salt: If you use salted butter, skip it.
• Cold unsalted butter: Slice thinly to help create flaky layers.
• Cold water: The colder the better! Ice water works; just strain out the ice.

For the Honey Mustard Dipping Sauce

• Mayonnaise: Makes the sauce creamy and thick. I like Duke's and Kewpie mayo.
• Honey: Adds a little sweetness.
• Mustard: I like to use a mix of Dijon and yellow mustard.
• Paprika: Adds color and a hint of smokiness to the sauce.

In Photos: How To Make Pigs In A Blanket

Step 1: How to Make Puff Pastry

1. Mix the dry ingredients: Whisk the flour and salt in a large bowl.
2. Add the butter: Toss the sliced cold butter with the flour to coat.
3. Add the water: Pour in the cold water and stir until the dough comes together. It will look rough and shaggy.
4. Shape and chill: Shape the dough into a disk, wrap it in plastic, and chill for 1 hour in the fridge or 20 to 30 minutes in the freezer.
5. Roll and fold: Roll the dough into a rectangle on a floured surface. Fold it into thirds like a letter, turn it 90 degrees, and repeat this 4 or 5 times.
6. Final chill: Wrap the dough again and chill for at least 1 hour, or overnight, before using.

Step 2: Prep the hot dogs

Drain and pat the hot dogs dry with paper towels to keep the pastry crisp.

Step 3: Roll the dough

Use half the chilled puff pastry and keep the rest in the fridge. Roll it into a 9x18-inch rectangle.

Step 4: Cut dough

Trim the edges, then cut the dough into 1½-inch-wide strips.

Step 5: Wrap

Place a mini hot dog at one end of each strip and roll it up.

Step 6: Seal

Use a little water to seal, and then trim any extra dough.

Step 7: Arrange and chill

Place the pigs-in-a-blanket seam-side down on a parchment-lined baking sheet. Freeze for at least 20 minutes or leave them in the fridge overnight.

Step 8: Bake

Preheat the oven to 400°F. Bake for 25 to 35 minutes, until puffed and golden brown.

Step 9: Make the Honey Mustard Dipping Sauce

1. Stir together: Mix the mayonnaise, honey, and mustard in a small bowl until smooth.
2. Garnish and serve: Pour the sauce into a serving bowl and sprinkle paprika on top just before serving.

Helpful Tips and Tricks

• Keep your ingredients and dough cold for the best puff and flakiness.
• Don't skip the second chilling step. It helps the pastry keep its shape while baking.
• Make a double batch. These go quickly, especially with the sweet-and-tangy dip.

Recipe FAQ

More Recipes

• Chilled Crab Dip
• Cheese Puffs
• Deviled Eggs
• Spinach Artichoke Dip

5 stars (1 rating)

Pigs in a Blanket with Honey Mustard Dipping Sauce

Servings: 30

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Chill Time: 30 minutes mins

Total Time: 1 hour hr 30 minutes mins

1x2x3x

US CustomaryMetric

Pigs in a Blanket: Mini hot dogs wrapped in flaky puff pastry, served with a sweet & tangy honey mustard dipping sauce! A perfect party appetizer!

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Ingredients

For the Pigs in a Blanket:

• ▢ 1 batch Easy Homemade Puff Pastry , (recipe follows)
• ▢ 14 ounces (396.89 g) mini hot dogs

For the Puff Pastry:

• ▢ 2 cups (250 g) all-purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ 1 ¼ cups (283.75 g) unsalted butter, (2 ½ sticks), cold
• ▢ ½ cup (118.29 ml) cold water

For the Honey Mustard Dipping Sauce:

• ▢ ¼ cup (56 g) mayonnaise
• ▢ ¼ cup (59.15 ml) honey
• ▢ ¼ cup (62.25 g) mustard, (I used a combination of Dijon and yellow mustard)
• ▢ ⅛ teaspoon paprika, (for garnish)

Instructions

 

To Make the Pigs in a Blanket:

• Drain the mini hot dogs and pat them dry with paper towels.
• Divide the puff pastry in half, wrap one half in plastic wrap and keep in the refrigerator.
• On a lightly floured surface, roll out the other half to a rectangle shape about 9 inches by 18 inches.
• Trim away any uneven edges, then cut the pastry into 1 ½-inch wide strips.
• Place a mini hot dog at one end of a strip, and roll the pastry around it, allowing it to overlap slightly.
• Trim off the excess pastry and seal the seam by brushing on a little water and pressing gently.
• Place the unbaked pig in a blanket on a parchment-lined baking sheet with the seam side down.
• Repeat with the remaining mini hot dogs and pastry.
• Chill the unbaked pigs in a blanket in the freezer for 20 minutes minimum, or overnight.
• Bake in a preheated 400-degree F oven for 25 to 35 minutes, or until puffed and golden.
• Serve with honey mustard dipping sauce.

To Make the Puff Pastry:

• Place the flour and salt in a large bowl and whisk to combine.
• Cut the cold butter into ¼-inch slices and add to the flour mixture, tossing to coat.
• Stir in the cold water until a thick, shaggy dough forms.
• Gather the dough into a ball, flatten it into a disk shape, and wrap in plastic wrap.
• Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
• Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
• Fold the dough in thirds, like a letter.
• Turn 90 degrees, roll, and fold again.
• Repeat about 4 more times, wrap the dough in plastic wrap, and chill for 1 hour or overnight.

To Make the Honey Mustard Dipping Sauce:

• Stir the mayonnaise, honey, and mustard together until combined.
• Transfer to a serving bowl and dust with paprika for garnish.

Notes

For more info on the puff pastry, click here: Easy Homemade Puff Pastry.

Calories: 154kcal, Carbohydrates: 11g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 205mg, Potassium: 35mg, Fiber: 1g, Sugar: 2g, Vitamin A: 240IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg

Cuisine: American

Course: Appetizer, Main Course, Snack

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