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Everyone loves the simplebite of pigs in a blanket enveloped in a bread dough. But when youwrap these little hot dogsin flaky puff pastry, this appetizer heads to whole new heights ofdeliciousness.
I for one am a bona fide hot dog aficionado. I’ve always loved ’em, and I always will. Slather those puppies with a truck load of pickle relish, a drizzle of ketchupand mustard, and thenpop them into a soft, buttery bun and this girl is in heaven.
That’s the downtown way to eat a hot dog.
The uptown way to eat a hot dog is a bit more refined when they’rewrapped in buttery, flaky pastry dough to create a delicatelypuffed built-in bun. They’re just as appreciated at an elegant dinner party as a brawling Super Bowl party.
And one of the best parts about them is they’re a puff pastry appetizer that’s easy to make on the runfor a haute andhot diggity dog.
What’s in These Pigs in a Blanket?
If you’ve ever made this classic party appetizer before, you already know the ingredients list is minimal.To make these mini pigs in a blanket, you’ll need:
- Frozen puff pastry
- Egg
- All-beef kosher hot dogs
- Grainy mustard
- Fresh herbs
- Kosher salt
How to Make Pigs in a Blanket
Defrost the puff pastry, then roll it out into a large rectangle. Cut into 16 small rectangles.
No need for ketchup, pickle relish, onions or kraut. All these dogs need is a slather of dijon or grainy mustard before rolling them up in the puff pastry with a scattering offresh herbs such as thyme, rosemary, or marjoram.
Seal the ends of the pastry with an egg wash, then pop the dogs into the fridge for 15 or so minutes to give the pastry time to chill.
Just before baking these pigs in a blanket, brush them all over with egg wash and sprinkle with kosher salt. Bake until the puff pastry turns golden brown.
Can I Prep These in Advance?
I’ve never left these mini pigs in a blanket in the fridge for longer then 20 minutes, but you should be fine to let them chill overnight and then bake them off the next day. If you try this out and it works for you, please leave me a comment below!
Can I Make These with Crescent Rolls?
Technically, yes, but the star of this recipe is the puff pastry. Give it a whirl if you’ve never made pigs in a blanket like this before.
Tips for Making Pigs in a Blanket
Thawed puff pastry from the freezer aisle is one of the secrets to these quick-to-make-and-bake appetizers nobody can resist. While I generally keep a package of puff pastry in the freezer for times just like this, a fresh pack of pastry will produce the best puff, so be sure to check your expiration date.
I use all-beef kosher hot dogs for what I think is the best flavor, but I’ve also made these rolls with sausages, and really adore my apple chicken sausage version.
I top my puffs with a sprinkle of crackly flaked herbed salt, but poppy seeds or sesame seedswould add an extra dose of flavorfulcrunch toserve with another round of flavored mustard. But honestly, they’re delish all on their lonesome.
More Easy Appetizers Your Guests Will Love
- French Onion Dip
- Slow Cooker Buffalo Chicken Dip
- Easy Shrimp co*cktail
- Game Day Baked Chicken Wings
- 5-Ingredient Chipotle Chicken Taquitos
- Sheet Pan Nachos
- Slow Cooker Sriracha Meatballs
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4.37 from 114 votes
Pigs In a Puff Pastry Blanket
Everyone's favorite hot dog treats are rolled in flaky puff pastry to create an ageless appetizer perfect for every occasion.
Course Appetizer
Cuisine American
Keyword pigs in a blanket
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Chill Time 15 minutes minutes
Total Time 50 minutes minutes
Servings 16 rolls
Calories 217kcal
Ingredients
- 1 pound package frozen puff pastry , (I use Pepperidge Farms)
- flour , for dusting
- 1 egg , beaten
- 8 uncooked jumbo all-beef kosher hot dogs or chicken sausage , cut in half lengthwise
- 2 tablespoons smoky or grainy mustard
- small handful fresh herbs , such as thyme, marjoram, or chopped rosemary
- kosher salt
Instructions
Preheat oven to 400° F.
Defrost puff pastry according to package instructions. Roll the pastry out on a floured counter to a rectangle of about 19” x 12”. Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections down to 16 rectangles total.
Spread a small amount of mustard on top ⅓ of each pastry rectangle. Lay a half of a hot dog or sausage on the mustard and sprinkle with herb of choice. Brush the other end of the rectangle with a little of the beaten egg and roll the sausage up in the pastry, sealing the ends. Put the sausage rolls in the refrigerator for 15-20 minutes for the pastry to chill.
Remove from the refrigerator and prick the tops with a fork, brush with the rest of the beaten egg, sprinkle with kosher salt and bake in the oven for 25 to 30 minutes, or until the pastry has turned a golden brown and looks crisp. Remove from the oven and serve warm or at room temperature with more mustard.
Notes
Recipe inspired by Lorraine Pascale
Nutrition
Calories: 217kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 250mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 11mg | Iron: 1mg
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