Pigs in a blanket. I know. They’re not fancy hors d’oeuvres and one might even say they’re a little retro. However, I guarantee that if you serve pigs in a blanket or bring them to your next party, these will be a crowd pleaser for every meat-eating human there, kids and adults alike.
Pigs in a Blanket: The Crowd-Pleasing Appetizer for Any Party
I learned how to make these pigs in a blanket from Martha Stewart’s Appetizers cookbook. They’re so simple to make, and you can buy everything pre-made from the store. Another bonus? You can make a big batch ahead of time and freeze them so that you always have some on-hand for a last minute get together. That is, if you can control yourself from baking and eating all of them at once.
The first time I made these, Matt looked at me skeptically. “Pigs in a blanket?” he asked. To which I replied, “Martha says these will be the first thing to go at the party.” Low and behold, the plate was empty in a matter of minutes, everyone loved them, and Matt has never questioned me on appetizers since then. 😊
What You’ll Need
You don’t have to make anything from scratch for this recipe. I mean it. Zero. Nada.
All of the ingredients for pigs in a blanket can easily be found at your local grocery store:
- 18 fully cooked hot dogs (I usually buy two packs unless there’s a jumbo one)
- Puff pastry sheets (these are in the freezer section)
- Different mustards for dipping
- Some fancy sea salt, sesame seeds, or poppy seeds for topping
How to Make Pigs in a Blanket
It’s pretty easy to make pigs in a blanket. Leave you puff pastries out for a few minutes so that they are flexible enough to roll out, but not room temperature.
Roll them out onto a floured surface until each sheet is about 12 inches by 12 inches. This doesn’t have to be exact, so don’t worry about things being perfect here.
Cut the puff pastry sheets into thirds across and down so that you have nine squares total. I use a pizza slicer to do this quickly, but you can use a regular knife. This doesn’t have to be perfect, either.
Brush the squares lightly with your favorite mustard; I prefer honey mustard or dijon because they provide some subtle flavor without overpowering your pigs in a blanket.
Put each hot dog at the bottom of each square, then roll up so they are in their “blanket.”
To get that nice golden tone on top of the pigs in a blanket, quickly beat and egg then brush it on top of each hot dog roll. This is also when you’d season the pigs in a blanket. I prefer sea salt but you can do whatever you want here like sesame or poppy seeds.
Cut each of your pigs in a blanket into thirds, slicing at an angle, then place on a baking sheet and freeze for an hour.
After you’ve frozen the pigs in a blanket, you can either bake them or store in a plastic bag for whenever you need them. The above process takes maybe 20 minutes, less once you’ve made them a few times.
I love having these on hand to pull out for a last-minute get-together, but they’re also a fun little snack to bake during the day or at night when you’re watching TV.
Pigs in a Blanket Recipe
Pigs in a Blanket
- 2 sheets of puffy pastry, slightly thawed
- 18 hot dogs or fully cooked sausages
- honey mustard
- 1 egg, beaten
- sea salt, sesame seeds, or other garnishes (optional)
- On a lightly floured surface, roll out your puffy pastry sheets until they're about about 12 X 12 inches.
- Slice each puffy pastry sheet into thirds across and down so that you have 9 squares total, then brush the honey mustard along the bottom of each square.
- Take a hot dog and place it on the honey mustard half, then roll it up, pressing the seams to seal. Repeat with each hot dog. Cut each hot dog pastry roll at an angle into thirds or small, bite-sized pieces.
- Brush the tops lightly with your egg wash, then garnish if you want a topping.
- Place the pigs in a blanket pieces onto a parchment lined baking sheet and freeze for about 1 hour or until firm. If you want to bake them later, transfer them to a plastic bag of freezer-friendly container.
- Whenever you're ready to bake your pigs in a blanket, heat your oven to 400 degrees, then bake until puffed and golden, about 25 minutes. Do not thaw your pigs in a blanket; take them directly from the freezer to the oven.