Pigs in a Blanket
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!
I’m back today with another fabulous appetizer recipe: Pigs in a Blanket!
Just in time for Superbowl, right? Are you hosting a party this year? Or maybe you’ve been invited to one?
Either way, you’ve gotta make something for everyone to munch on. Football parties are all about the snacks!
And let’s not forget pigs in a blanket. These are a total classic, beloved by both young and old. 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 whips up 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!
WHAT ARE PIGS IN A BLANKET?
Pigs in a blanket are a classic party food made by wrapping mini hot dogs in dough and baking them until golden brown and delicious.
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.
HOW TO MAKE PIGS IN A BLANKET
These are really simple and fun to make.
I’m going to dive right in to how to form them from puff pastry that’s already prepared and chilled, but if you need to see a step-by-step on how to make the dough, be sure to check out this post: Easy Puff Pastry Recipe. There’s also a video tutorial embedded in the recipe card below.
Start by draining your mini hot dogs, and patting them dry thoroughly with paper towels.
Then, set them aside while you roll out the pastry.
I find it easiest to divide the dough into two equal portions before rolling it out. It’s just more manageable this way.
Place the other half in the fridge while you work. (It’s really important to keep puff pastry as cold as possible. If it gets too warm it will be very difficult to work with and you won’t get the flaky layers you’re after.)
Aim for a rectangle about 9-inches by 18-inches, and be sure to dust your work surface and rolling pin with flour to keep things from sticking.
Next, trim away any uneven edges so you have a perfect rectangle. Then, cut the rectangle into long strips, about 1 1/2-inches wide. I like to use a pizza cutter for this!
Now grab a mini hot dog and place it at one end of a strip. Roll the pastry around the mini hot dog, overlapping it slightly, and trim away the excess.
Brush a little bit of water on the tail end of the pastry, just to seal things up, and press it gently so it adheres.
Continue this process with all the remaining hot dogs and puff pastry.
Once all your pigs in a blanket are made, place them seam-side down on a parchment-lined baking sheet, and pop them into the freezer for at least 20 minutes.
This will chill the dough back down nice and cold. When the cold butter meets the hot air in the oven, it will create steam and puff and separate all those gorgeous flaky layers!
Bake them until they’re golden brown and puffy as can be. This will probably take anywhere from 25 to 35 minutes, but different ovens will vary so keep an eye on them!
HOW TO SERVE PIGS IN A BLANKET
When I make these, I like to time them so that they’re still hot from the oven when my guests dig in.
Just arrange them on a serving platter and place a little bowl of honey mustard on the side, for dipping.
They’ll stay warm for about 15 to 20 minutes. But they’re still really tasty even after they’ve cooled to room temperature!
CAN YOU WRAP PIGS IN A BLANKET THE NIGHT BEFORE?
This is a great make-ahead recipe!
Make the pastry and wrap your pigs in a blanket the night before, or even sooner! Once they’re frozen hard on the baking sheet, you can transfer them to a zip-top bag and they’ll keep in the freezer for months!
Whenever you’re ready to serve them, just place them on a parchment-lined baking sheet (frozen) and bake them off as per the recipe directions. So convenient!
HOW TO REHEAT PIGS IN A BLANKET
It’s fine to leave cooked pigs in a blanket out for a few hours at room temperature, but if you want to reheat them you totally can.
Just place them back on the baking sheet and pop them in a very low oven (my oven has a “keep warm” setting that’s 170 degrees F; this is perfect!) until warmed through.
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Pigs in a Blanket with Honey Mustard Dipping Sauce
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:
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 1/2-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 1/4-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.