Introduction
Get ready to wow your guests (and yourself!) with the most delightful pigs in a blanket you’ve ever tasted. Forget the frozen stuff; this homemade version takes the classic comfort food appetizer to a whole new level of deliciousness. Crispy, golden pastry hugging savory, juicy sausages – it’s a match made in appetizer heaven. Perfect for game days, holiday gatherings, or just a fun weeknight treat, these little bites are guaranteed to disappear in a flash!
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Baking Sheet
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Parchment Paper
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Pastry Brush
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Why You’ll Love This Recipe
This pigs in a blanket recipe is a guaranteed crowd-pleaser! It’s incredibly easy to make, uses simple ingredients, and delivers maximum flavor. The combination of flaky, buttery crescent roll dough and savory mini hot dogs is pure magic. Plus, they’re endlessly customizable with dipping sauces and seasonings, making them a versatile star for any occasion. Prepare for requests for seconds (and thirds)!
Ingredients
- 2 (8-ounce) cans refrigerated crescent seamless dough sheets (or 4 standard crescent roll cans)
- 2 (14-ounce) packages mini hot dogs (cocktail wieners)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk or water (for egg wash)
- Optional: Sesame seeds, poppy seeds, or everything bagel seasoning for topping
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Unroll the crescent dough sheets onto a lightly floured surface. If using standard crescent rolls, pinch together the perforated seams to create a solid rectangle. Cut the dough into strips approximately 1/2 inch wide and 4 inches long. You should get about 16-20 strips per can.
- Pat the mini hot dogs dry with a paper towel. This helps the dough adhere better. Wrap each mini hot dog with a strip of crescent dough, twisting slightly to secure the ends. Ensure the dough is snug but not overly stretched.
- Arrange the wrapped hot dogs on the prepared baking sheets, leaving about 1 inch of space between them.
- In a small bowl, whisk together the beaten egg and milk (or water) to create an egg wash. Gently brush the tops of the dough-wrapped hot dogs with the egg wash. This will give them a beautiful golden-brown color and shine.
- If desired, sprinkle your chosen toppings (sesame seeds, poppy seeds, everything bagel seasoning) over the egg wash.
- Bake for 12-15 minutes, or until the crescent dough is puffed, golden brown, and cooked through. Keep an eye on them as oven times can vary.
- Remove from the oven and let them cool slightly on the baking sheets for a few minutes before transferring them to a serving platter.
Tips
- For extra flaky pastry, ensure your crescent dough is cold when you start working with it.
- If you can’t find mini hot dogs, you can cut regular hot dogs into smaller pieces.
- Don’t overwrap the hot dogs; a single layer of dough is sufficient to cook properly.
- For a savory twist, try adding a tiny sprinkle of garlic powder or onion powder to the egg wash before brushing.
Serving Suggestions
- Serve warm with a variety of dipping sauces like ketchup, mustard (Dijon or yellow), ranch dressing, honey mustard, or even a sweet chili sauce.
- These are fantastic on their own as a finger food.
- Pair them with other appetizers for a party spread, such as mini meatballs, cheese and crackers, or a veggie platter.
- For a fun meal, serve a larger portion alongside a simple salad or macaroni and cheese.
Storage Tips
Store any leftover pigs in a blanket in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for about 5-7 minutes, or until warmed through and slightly crisped. Microwaving can make the dough soft.
FAQ
Can I use puff pastry instead of crescent rolls? Yes, puff pastry will work, but it will result in a richer, flakier texture and may require a slightly longer baking time. Cut it into similar strips.
How do I prevent the dough from falling off? Ensure the dough is well-sealed by pinching the seams together after wrapping. Patting the hot dogs dry also helps.
Can I make these ahead of time? You can assemble them and store them on a baking sheet in the refrigerator for a few hours before baking. Brush with egg wash just before baking.
Nutrition Information
- Calories: 150 kcal
- Protein: 5 g
- Fat: 10 g
- Carbohydrates: 10 g
The Ultimate Pigs in a Blanket Recipe: Easy & Irresistible Appetizer!
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Unroll the crescent dough sheets onto a lightly floured surface. If using standard crescent rolls, pinch together the perforated seams to create a solid rectangle. Cut the dough into strips approximately 1/2 inch wide and 4 inches long. You should get about 16-20 strips per can.
- Pat the mini hot dogs dry with a paper towel. This helps the dough adhere better. Wrap each mini hot dog with a strip of crescent dough, twisting slightly to secure the ends. Ensure the dough is snug but not overly stretched.
- Arrange the wrapped hot dogs on the prepared baking sheets, leaving about 1 inch of space between them.
- In a small bowl, whisk together the beaten egg and milk (or water) to create an egg wash. Gently brush the tops of the dough-wrapped hot dogs with the egg wash. This will give them a beautiful golden-brown color and shine.
- If desired, sprinkle your chosen toppings (sesame seeds, poppy seeds, everything bagel seasoning) over the egg wash.
- Bake for 12-15 minutes, or until the crescent dough is puffed, golden brown, and cooked through. Keep an eye on them as oven times can vary.
- Remove from the oven and let them cool slightly on the baking sheets for a few minutes before transferring them to a serving platter.
