These easy-to make-Pigs in a Blanket (pastry-wrapped hot dogs, baked to puffed, golden perfection) are a classic party snack. Perfect for Game Day, New Year’s Eve, or any time you need a cozy, casual, two-bite appetizer on the menu.
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Growing up in the 80’s and 90’s, I was always excited when my mom would buy boxes of frozen puff pastry hors d’oeuvres for the Big Game. She’d get the classic assortment that had trays of potato puffs, spanakopita, and miniature quiche, and of course, pigs in a blanket.
I affectionately referred to the two-bite hotdogs as “piggies” back then, and the name has stuck around in my family.
Pigs in a Blanket are a retro entertaining classic. They were very popular on American cocktail party menus in the late-1950’s and 1960’s, though the concept of dough-wrapped sausages dates far earlier. Historians have traced it as far back as England in the 1600s!
While ready-to-bake Pigs in a Blanket are always available in the freezer case at the grocery store, I like to make them myself so I can customize some of the flavors. Here’s how we make piggies at my house.
What You’ll Need from the Grocery Store
- Puff Pastry Sheets, such as Pepperidge Farm or DuFour.
- Dijon Mustard. I use Maille.
- Cocktail Franks. Our favorites are Nathan’s Famous Beef Cocktail Franks, but we’ve also enjoyed Boar’s Head Uncured Beef Cocktail Frankfurters, Hillshire Farm’s Beef Lit’l Smokies, and Thumann’s Cocktail Franks (which are a combination of beef and pork).
- Egg Wash. A large egg beaten with a 2 teaspoons of cool water.
- Toppings/Seasonings. We love pigs in a blanket topped with Everything Bagel Seasoning. Follow the un-toasted recipe instructions so it doesn’t burn in the oven. I also like to go light on the salt in the blend since hot dogs are salty on their own. You can also use just poppy or un-toasted sesame seeds, or leave the piggies plain.
How to Make Pigs in a Blanket
Assembling the piggies is an easy process. (For some fun in the kitchen, little chefs in the family can help roll them!)
Brush the dough with a thin layer of Dijon mustard. This will both give Pigs in a Blanket a little extra flavor and help the dough adhere when you roll it around the cocktail franks.
Use a pizza wheel or the straight side of a pastry wheel to cut the dough from the short side into 7, 1-1/2″ wide strips. Then, cut across the dough from the long side in 4 increments of 3-1/2″ inches to create 28 strips.
Once you have the strips cut, dry the cocktail franks with a paper towel to help the Dijon-brushed dough adhere. Place a frank at the short end of a dough strip. Roll the dough around the frank, pinching the seam so it sticks when you’ve reached the end.
When you place the rolled Pigs in a Blanket onto parchment-lined baking sheets, space them an inch apart, seam side down. If the seam is exposed, the pastry could unroll as it puffs.
Before baking, lightly brush the pastry with egg wash, sprinkle any seasonings you’re using on the top, and pop the pans in the fridge for 15 minutes to chill. Then, bake at 400 degrees F for 15-18 minutes, until puffed and golden.
FAQ’s About this Recipe
Q. Can I substitute crescent rolls for the puff pastry?
A. Yes. I’ve made these several times with crescent roll dough. I like to buy the tubes of uncut crescent dough “sheets” and slice them into strips.
Unlike the puff pastry, I don’t roll out the crescent dough thinner, so the recipe yield is smaller. You’ll get about 20, 1-1/2 x 3-1/2 inch strips out of a sheet of crescent dough.
When baking crescent dough pigs in a blanket, reduce the oven temperature to 375 degrees F (from the 400 degrees F needed for the puff pastry recipe).
Q. How do puff pastry and crescent roll pigs in a blanket differ?
A. Puff pastry piggies are lighter and flakier in texture and will puff more when baked. Crescent dough piggies will have the characteristic buttery flavor of crescent rolls. While they do puff, they’re softer and doughier.
When I prepped both, my taste tester (thank you, Jamie!) noted that he found the crescent dough “more meaty, like a bun,” and the puff “light” and good for serving as a snack. “Definitely the best of both worlds,” he said.
He also enjoyed brushing the crescent roll pigs in a blanket with butter before baking (garlic butter would also be delicious), instead of the egg wash used for the puff pastry version.
Q. I can’t find cocktail franks at the grocery store! Can I use full size hotdogs?
A. Yes. First, check to make sure the cocktail franks aren’t stocked near the deli (one store in my area stocks them separately from the other hotdogs).
To substitute hot dogs, simply cut them into 2-inch lengths before rolling in the dough strips.
Q. Can I make Pigs in a Blanket ahead?
A. Yes, absolutely! I often have a bag of them hanging out in my freezer. To freeze pigs in a blanket, assemble them through rolling the dough around the cocktail franks. Place them on a parchment-lined baking sheet and freeze until solid. Then, transfer them to freezer-safe bags or containers.
Pigs in a blanket (made with either puff pastry or crescent dough) can be frozen for up to a month. When ready to enjoy them, brush with egg wash, season, and bake directly from the freezer. No need to defrost.
I don’t recommend assembling and baking pigs in a blanket in advance.
Serving Pigs in a Blanket
For light, flaky pastry and plump, juicy hotdogs, it’s best to enjoy your Pigs in a Blanket soon after baking.
While they have a bit of Dijon brushed onto the dough, we like to serve piggies with additional mustard on the side. Dijon is great for dipping, as is spicy brown mustard for a little kick, or pub-style mustard to add a bit of texture.
Other condiments that are great with Pigs in a Blanket are barbecue sauce, ketchup (keep it classic, or try a specialty brand like Stonewall Kitchen’s Country Ketchup or Sir Kensington’s Spicy Jalapeno Ketchup), or cheese sauce.
More Easy Appetizer Recipes
- Spinach and Artichoke Dip (my most requested recipe from friends!)
- Bacon Wrapped Shrimp with Brown Sugar Bourbon Glaze
- Maple-Sriracha Devils on Horseback
- Savory Palmiers with Bacon, Gruyere, and Caramelized Onions
- Italian-Style Deviled Eggs with Garlic and Basil
- Coconut Shrimp (3 ways: Fried, Air-Fried, Baked)
Pigs in a Blanket
- 2 sheets frozen puff pastry (from an approximately 1-pound box, such as Pepperidge Farm), thawed
- 2 tablespoons Dijon mustard , divided
- 56 cocktail franks
- 1 large egg
- 2 teaspoons cool water
- Everything Bagel Seasoning , poppy seed, or un-toasted sesame seeds, for topping
- Preheat oven to 400 degrees F. Line two half sheet pans with parchment paper and set aside.
- Roll one sheet of defrosted puff pastry on a lightly-floured surface to a rectangle measuring 10-1/2 inches by 14 inches. (Keep the second sheet of pastry covered in the refrigerator while you're working.) Brush with a thin layer of Dijon (about 1 tablespoon).
- Use a pastry or pizza wheel to cut the dough lengthwise from the 10-1/2 inch end into seven, 1-1/2 inch wide strips. Cut the dough crosswise from the 14-inch side in four, 3-1/2 inch increments. You'll have 28 rectangular strips of dough.
- Dry the cocktail franks well with paper towels. Place one frank at the end of each of the dough strips. Roll the pastry around the franks until you reach the other end of the strips. Pinch the seams to seal and place them 1-inch apart, seam-side down, on the parchment lined baking sheets.
- Repeat the process with the remaining sheet of puff pastry, Dijon, and cocktail franks.
- In a bowl, beat the egg with the water. Lightly brush the pigs in a blanket with the egg wash and sprinkle with your favorite seasonings, if using.
- Chill the pigs in a blanket for 15 minutes. Bake 15-18 minutes until puffed and golden. Serve with mustard, ketchup, barbecue sauce, or cheese dip.