Pigs in a blanket that’s right, we’re diving headfirst into a world of flaky pastry and savory sausage! Is there anything quite as comforting and nostalgic as biting into one of these delightful little snacks? I think not! These aren’t just appetizers; they’re miniature bundles of joy, perfect for game day, parties, or even a fun weeknight dinner.
While the exact origins of pigs in a blanket are a bit hazy, the concept of wrapping meat in dough has been around for centuries. Some trace its lineage back to similar European dishes, while others credit its modern popularity to American cookbooks of the early to mid-20th century. Regardless of its precise history, this dish has undeniably become a beloved staple in American cuisine.
So, what makes these little guys so irresistible? It’s the perfect combination of textures and flavors! The crisp, buttery puff pastry gives way to a juicy, savory sausage, creating a symphony of deliciousness in every bite. Plus, they’re incredibly easy to make, making them a go-to recipe for busy families and party hosts alike. Whether you’re a seasoned chef or a kitchen novice, you can whip up a batch of these crowd-pleasers in no time. Get ready to experience the simple pleasure of pigs in a blanket your taste buds will thank you!
Ingredients:
- 1 package (14.1 ounces) refrigerated seamless crescent roll dough
- 16 little smokies sausages (or cocktail wieners)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
- Optional: Everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt for topping
- Optional: Dipping sauces of your choice (mustard, ketchup, honey mustard, cheese sauce, etc.)
Preparing the Pigs in a Blanket:
Okay, let’s get started! Making pigs in a blanket is super easy and fun. I promise, even if you’re not a seasoned chef, you can totally nail this recipe. Here’s how we’re going to do it:
- Preheat your oven to 375°F (190°C). This is important! Make sure your oven is fully preheated before you put the pigs in a blanket in. This will ensure they cook evenly and the dough gets nice and golden brown.
- Prepare your baking sheet. Line a baking sheet with parchment paper. This prevents the pigs in a blanket from sticking and makes cleanup a breeze. If you don’t have parchment paper, you can lightly grease the baking sheet with cooking spray.
- Open the crescent roll dough. Carefully unroll the crescent roll dough on a clean, lightly floured surface. The dough usually comes in a rolled-up tube, and it’s designed to separate into triangles.
- Separate the dough into triangles. Gently separate the dough along the perforated lines to create individual triangles. If the perforations aren’t very clear, you can use a knife or pizza cutter to carefully cut along the lines.
- Cut the triangles in half (optional, but recommended). For standard-sized little smokies, I like to cut each triangle in half lengthwise. This creates thinner strips of dough that wrap around the sausages perfectly. If you’re using larger sausages, you might not need to do this. You want the dough to be just enough to wrap around the sausage without being too bulky.
- Wrap the sausages. Place a little smokie at the wide end of each dough strip. Roll the dough around the sausage, starting at the wide end and rolling towards the point. Make sure the sausage is completely enclosed in the dough. Pinch the edges of the dough together to seal them, preventing the sausage from popping out during baking.
- Place the wrapped sausages on the baking sheet. Arrange the wrapped sausages on the prepared baking sheet, leaving a little space between each one. This allows for even baking and prevents them from sticking together.
- Prepare the egg wash. In a small bowl, whisk together the egg and water until well combined. This creates a simple egg wash that will give the pigs in a blanket a beautiful golden-brown color and a slightly glossy finish.
- Brush with egg wash. Using a pastry brush, gently brush the tops of the wrapped sausages with the egg wash. Be sure to get a thin, even coat. This step is crucial for achieving that perfect golden-brown color.
- Add toppings (optional). If you want to add some extra flavor and visual appeal, now’s the time to sprinkle the pigs in a blanket with your favorite toppings. Everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt all work great. Just sprinkle them evenly over the egg-washed tops.
Baking the Pigs in a Blanket:
- Bake in the preheated oven. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the dough is golden brown and the sausages are heated through. Keep a close eye on them, as baking times can vary depending on your oven.
- Check for doneness. The pigs in a blanket are done when the dough is puffed up, golden brown, and cooked through. The sausages should be heated through as well. If the dough is browning too quickly, you can loosely tent the baking sheet with aluminum foil to prevent burning.
- Remove from the oven. Once the pigs in a blanket are done, carefully remove the baking sheet from the oven.
- Let them cool slightly. Allow the pigs in a blanket to cool on the baking sheet for a few minutes before serving. This will prevent you from burning your mouth and allow the dough to set slightly.
Serving and Enjoying:
Now for the best part eating! Pigs in a blanket are best served warm, so don’t wait too long to dig in. They’re perfect as a snack, appetizer, or even a light meal. Here are some serving suggestions:
- Serve with dipping sauces. Pigs in a blanket are delicious on their own, but they’re even better with dipping sauces. Mustard, ketchup, honey mustard, cheese sauce, and ranch dressing are all popular choices. Offer a variety of sauces so everyone can find their favorite.
- Arrange on a platter. For a more elegant presentation, arrange the pigs in a blanket on a platter. You can garnish the platter with fresh herbs, such as parsley or chives, for a pop of color.
- Serve as part of a party spread. Pigs in a blanket are a great addition to any party spread. They’re easy to make, crowd-pleasing, and can be served at room temperature.
- Enjoy immediately! Seriously, these are best when they’re fresh out of the oven. The dough is soft and flaky, and the sausages are juicy and flavorful.
Tips and Variations:
Want to take your pigs in a blanket to the next level? Here are some tips and variations to try:
- Use different types of sausages. While little smokies are the classic choice, you can use other types of sausages as well. Try using breakfast sausage, Italian sausage, or even vegetarian sausage. Just make sure the sausages are fully cooked before wrapping them in the dough.
- Add cheese. For cheesy pigs in a blanket, sprinkle shredded cheese over the dough before wrapping it around the sausages. Cheddar, mozzarella, and Monterey Jack are all good choices. You can also add a small cube of cheese inside the dough before wrapping.
- Spice things up. If you like a little heat, add a pinch of cayenne pepper or red pepper flakes to the dough before wrapping it around the sausages. You can also use spicy sausages.
- Make mini pigs in a blanket. For bite-sized pigs in a blanket, cut the dough triangles into smaller pieces and use smaller sausages. These are perfect for parties and gatherings.
- Use puff pastry. For a flakier and more decadent version, use puff pastry instead of crescent roll dough. Puff pastry requires a bit more work, but the results are worth it.
- Air Fryer Pigs in a Blanket: Preheat your air fryer to 350°F (175°C). Place the prepared pigs in a blanket in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 8-10 minutes, or until the dough is golden brown and the sausages are heated through.
- Make them ahead of time. You can assemble the pigs in a blanket ahead of time and store them in the refrigerator until you’re ready to bake them. Just make sure to cover them tightly with plastic wrap to prevent the dough from drying out. You may need to add a few minutes to the baking time if baking from cold.
- Experiment with different dipping sauces. Don’t be afraid to get creative with your dipping sauces. Try making your own homemade sauces, such as a spicy sriracha mayo or a sweet and tangy barbecue sauce.
Troubleshooting:
Sometimes, things don’t go exactly as planned. Here are some common problems you might encounter when making pigs in a blanket and how to fix them:
- Dough is sticking to the baking sheet. Make sure you’re using parchment paper or greasing the baking sheet well. If the dough is still sticking, you can try sprinkling a little flour on the baking sheet.
- Sausages are popping out of the dough. Make sure you’re sealing the edges of the dough tightly. You can also try using a little egg wash to help seal the dough.
- Dough is browning too quickly. If the dough is browning too quickly, you can loosely tent the baking sheet with aluminum foil to prevent burning. You can also lower the oven temperature slightly.
- Sausages are not heating through. Make sure you’re using fully cooked sausages. If the sausages are still cold in the center, you can try baking the pigs in a blanket for a few more minutes.
- Pigs in a blanket are soggy. This can happen if
Conclusion:
So there you have it! These aren’t just any pigs in a blanket; they’re a bite-sized explosion of flavor and nostalgia, elevated with a touch of sophistication. I truly believe this recipe is a must-try because it takes a classic comfort food and makes it even better. The flaky, buttery crust, the savory sausage, and that hint of sweetness from the optional dipping sauce it all comes together in perfect harmony. Forget those store-bought versions; once you’ve tasted these homemade pigs in a blanket, you’ll never go back!
But the best part? This recipe is incredibly versatile. Looking for serving suggestions? These are fantastic as appetizers for game day, potlucks, or even a casual brunch. Imagine setting out a platter of these golden-brown beauties alongside a selection of dipping sauces honey mustard, spicy ketchup, or even a creamy sriracha mayo. Your guests will be raving!
And don’t be afraid to experiment with variations! For a spicier kick, use chorizo sausage or add a pinch of cayenne pepper to the dough. Want to make them even more decadent? Brush the tops with melted garlic butter before baking. You could even try wrapping them in puff pastry for an extra-flaky treat. For a vegetarian option, substitute the sausage with vegetarian hot dogs or even seasoned veggie crumbles. The possibilities are endless!
I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s simple enough for even beginner bakers, yet impressive enough to wow your friends and family. Plus, it’s a guaranteed crowd-pleaser, no matter the occasion.
Ready to Roll?
Don’t just take my word for it give it a try! I promise you won’t be disappointed. Gather your ingredients, preheat your oven, and get ready to experience the ultimate pigs in a blanket.
Share Your Creations!
And here’s the fun part: I’d absolutely love to hear about your experience! Did you try any of the variations I suggested? Did you come up with your own unique twist? Share your photos and stories in the comments below. Let me know what you think, what you loved, and what you might change next time. Your feedback is invaluable, and it helps me continue to improve my recipes and share the joy of cooking with others.
I’m so excited for you to try this recipe and create your own delicious memories with these amazing pigs in a blanket. Happy baking! I can’t wait to see what you create! Remember to tag me in your photos on social media so I can see your culinary masterpieces. Let’s spread the love for homemade goodness, one delicious bite at a time. This is more than just a recipe; it’s an invitation to create, connect, and enjoy the simple pleasures of life. So go ahead, embrace your inner chef, and get ready to bake up a batch of pure happiness!
Pigs in a Blanket: The Ultimate Guide to Perfect Mini Hot Dogs
Classic pigs in a blanket with crescent roll dough and little smokies. Easy snack, appetizer, or party food. Customizable with toppings and dipping sauces.
Ingredients
- 1 package (14.1 ounces) refrigerated seamless crescent roll dough
- 16 little smokies sausages (or cocktail wieners)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
- Optional: Everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt for topping
- Optional: Dipping sauces of your choice (mustard, ketchup, honey mustard, cheese sauce, etc.)
Instructions
- Preheat: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Dough: Unroll the crescent roll dough on a clean, lightly floured surface. Separate the dough into triangles.
- Cut Triangles (Optional): For standard-sized little smokies, cut each triangle in half lengthwise.
- Wrap Sausages: Place a little smokie at the wide end of each dough strip. Roll the dough around the sausage, starting at the wide end and rolling towards the point. Seal the edges.
- Arrange: Place the wrapped sausages on the prepared baking sheet, leaving a little space between each one.
- Egg Wash: In a small bowl, whisk together the egg and water.
- Brush: Using a pastry brush, gently brush the tops of the wrapped sausages with the egg wash.
- Add Toppings (Optional): Sprinkle with your favorite toppings (everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt).
- Bake: Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and the sausages are heated through.
- Cool: Let them cool slightly on the baking sheet for a few minutes before serving.
- Serve: Serve warm with your favorite dipping sauces.
Notes
- For best results, use fully cooked sausages.
- Experiment with different types of sausages, cheeses, and spices.
- Make mini pigs in a blanket by cutting the dough triangles into smaller pieces and using smaller sausages.
- For a flakier version, use puff pastry instead of crescent roll dough.
- Air Fryer Option: Preheat air fryer to 350°F (175°C). Cook for 8-10 minutes.
- Can be assembled ahead of time and stored in the refrigerator.
- Troubleshooting: If dough is sticking, use parchment paper or grease the baking sheet well. If sausages are popping out, seal the edges tightly. If dough is browning too quickly, tent with foil.
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