Flaky Sausage Bites

Welcome to the world of classic party appetizers, where simplicity meets irresistible flavor! These easy-to-make Pigs in a Blanket – savory hot dogs lovingly wrapped in flaky pastry and baked to a perfect golden crisp – are more than just a snack; they’re a timeless crowd-pleaser. Whether you’re hosting an energetic Game Day gathering, ringing in the New Year, or simply seeking a comforting, casual, two-bite treat, these miniature marvels are guaranteed to be a hit on any menu. They embody the essence of effortless entertaining, delivering big taste in a compact, delightful package.

This post contains affiliate links. As an Amazon Associate, I earn a commission (at no additional cost to you) from qualifying purchases made by clicking these links. As always, all recommendations and opinions expressed are my own.

For many of us who grew up in the 80s and 90s, the mention of Pigs in a Blanket evokes a delightful sense of nostalgia. I vividly recall the excitement that bubbled up whenever my mom would bring home those quintessential boxes of frozen puff pastry hors d’oeuvres, especially for the “Big Game” or holiday celebrations. These assortments often included trays of potato puffs, spanakopita, delicate miniature quiches, and, of course, the star attraction: Pigs in a Blanket. I affectionately dubbed these two-bite hotdogs “piggies” back then, a charming nickname that has happily endured within my family through the years.

While a beloved fixture of American cocktail party menus since the late 1950s and 1960s, the concept of dough-wrapped sausages is far from new. Food historians have traced the origins of this comforting culinary creation back much further, with similar dishes appearing in England as early as the 1600s! This rich history only adds to the allure of this simple yet profoundly satisfying snack. Its enduring popularity across centuries and cultures is a testament to its universal appeal.

Today, you can readily find ready-to-bake Pigs in a Blanket in the freezer aisle of almost any grocery store. They offer a convenient solution for last-minute gatherings. However, there’s a unique satisfaction and superior flavor that comes from making them yourself. Crafting these delightful appetizers from scratch allows for complete customization of flavors and ensures you’re using the freshest, highest-quality ingredients. This hands-on approach transforms a simple snack into a truly special treat. Here’s how we prepare our beloved “piggies” right in my own kitchen, ensuring every bite is golden, flaky perfection.

Essential Ingredients for Homemade Pigs in a Blanket

Creating perfect Pigs in a Blanket starts with a few key ingredients. Here’s a breakdown of what you’ll need to pick up from the grocery store, along with some tips for selecting the best options:

• Puff Pastry Sheets: The cornerstone of a truly flaky pig in a blanket. Brands like Pepperidge Farm or Dufour are widely available and perform exceptionally well. Ensure you give the pastry ample time to thaw in the refrigerator before use, but keep it cold enough to remain workable. Fully thawed, but still chilled, puff pastry is easier to roll and cut, contributing to a better texture.
• Dijon Mustard: This isn’t just for dipping; it’s a secret ingredient within the pastry itself. A good quality Dijon, such as Maille, adds a subtle tang that perfectly complements the rich flavors of the frank and pastry. Brushing it thinly onto the dough also helps the pastry adhere when rolled, ensuring a tight, secure blanket around each hot dog.
• Cocktail Franks: The star of the show! The type of cocktail frank you choose can significantly impact the final flavor. Our personal favorites are Nathan’s Famous Beef Cocktail Franks for their classic taste and snap. Other excellent options include Sabrett All-Natural Skinless Beef Cocktail Franks, Hillshire Farm’s Beef Lit’l Smokies (which offer a slightly different, smoky flavor), and Thumann’s Cocktail Franks, a delicious blend of beef and pork. Whichever you choose, look for high-quality, flavorful franks that will hold up well during baking.
• Egg Wash: A simple mixture of one large egg beaten with two teaspoons of cool water. This golden liquid serves multiple purposes: it helps create that beautiful, glossy, golden-brown crust, promotes even browning, and acts as an adhesive for any toppings you might want to add.
• Toppings/Seasonings: This is where you can truly customize your pigs in a blanket! Our go-to is Everything Bagel Seasoning. If using this, be sure to follow the instructions for an un-toasted recipe so the seasonings don’t burn in the oven. Also, consider going light on the salt in your seasoning blend, as hot dogs are inherently salty. For a simpler approach, plain poppy seeds or un-toasted sesame seeds also add a lovely texture and visual appeal. Of course, leaving them plain is always an option, letting the savory frank and buttery pastry shine on their own.

How to Make the Best Pigs in a Blanket

Assembling these delightful piggies is a surprisingly simple and enjoyable process, making it a fantastic activity for little chefs in the family who love to help roll! Follow these steps for perfectly puffed, golden appetizers:

1. Prepare Your Workspace and Oven: Begin by preheating your oven to 400 degrees F (200 degrees C). Line two half-sheet pans with parchment paper; this prevents sticking and makes cleanup a breeze. Set them aside.
2. Roll Out the Puff Pastry: Take one defrosted puff pastry sheet and place it on a lightly-floured surface. Gently roll it out using a rolling pin until it forms a rectangle measuring approximately 10.5 inches by 14 inches. The key here is an even thickness to ensure consistent baking. I often find my silicone pastry mat with a dowel rolling pin indispensable for achieving perfect dimensions and preventing sticking. Keep the second sheet of pastry covered in the refrigerator while you work to keep it chilled.
3. Apply the Dijon Mustard: Using an offset spatula or a brush, spread a thin, even layer of about 1 tablespoon of Dijon mustard over the entire surface of the rolled-out dough. This mustard layer is crucial for two reasons: it infuses a subtle, tangy flavor into the pastry, and more importantly, it helps the dough adhere firmly when you roll it around the cocktail franks, ensuring a secure seal.
4. Cut the Dough Strips: For precise, uniform strips, use a pizza wheel or the straight, sharp edge of a pastry wheel. First, cut the dough lengthwise from the 10.5-inch end into seven strips, each 1.5 inches wide. Then, cut across the dough from the 14-inch side in four increments of 3.5 inches. This method will yield 28 perfectly sized rectangular dough strips for wrapping.
5. Wrap the Cocktail Franks: Before wrapping, it’s essential to thoroughly dry the cocktail franks with a paper towel. This step helps the mustard-brushed dough grip the franks and stick securely. Place one frank at the short end of a dough strip. Carefully roll the dough around the frank until it’s fully encased. Pinch the seam firmly to seal the pastry, ensuring it won’t unravel during baking.
6. Arrange on Baking Sheets: As you finish wrapping each pig in a blanket, place them onto your parchment-lined baking sheets. Crucially, arrange them about an inch apart, seam side down. Placing them seam-side down is vital; if the seam is exposed upwards, the pastry could unroll as it puffs in the heat of the oven, affecting their appearance and texture.
7. Repeat and Prepare for Baking: Continue this process with the remaining puff pastry sheet, Dijon mustard, and cocktail franks. Once all the piggies are assembled on the baking sheets, prepare your egg wash: whisk one large egg with 2 teaspoons of cool water until well combined.
8. Brush and Season: Lightly brush the tops of each pig in a blanket with the egg wash. This will give them a beautiful golden sheen. Now is the time to sprinkle any seasonings you’re using, such as Everything Bagel Seasoning (remembering to use an un-toasted version) or poppy seeds, onto the egg-washed pastry. The egg wash helps the seasonings adhere.
9. Chill Before Baking: Pop the baking pans with the assembled and seasoned pigs in a blanket into the refrigerator for 15 minutes to chill. This brief chilling period is a professional trick: it helps the puff pastry hold its shape better, preventing excessive spread and encouraging maximum flakiness and puff in the oven.
10. Bake to Perfection: Transfer the chilled piggies directly from the fridge to your preheated 400-degree F (200-degree C) oven. Bake for 15-18 minutes, or until they are beautifully puffed up and achieve a rich, golden-brown color. Once baked, remove them from the oven and prepare to serve!

Frequently Asked Questions About This Recipe

Here are answers to some common questions about making and customizing your Pigs in a Blanket:

Q. Can I substitute crescent rolls for the puff pastry?

A. Yes, absolutely! Crescent roll dough is a popular and delicious alternative to puff pastry. I’ve made these several times with crescent roll dough, and they turn out wonderfully. For best results and easier handling, I recommend buying the tubes of uncut crescent dough “sheets”, which can then be easily sliced into strips. Unlike puff pastry, there’s no need to roll crescent dough thinner; you can use it as is. This typically yields fewer piggies, usually about 20 strips measuring 1.5 x 3.5 inches per sheet of crescent dough.

When baking crescent dough pigs in a blanket, remember to adjust the oven temperature. Reduce it to 375 degrees F (190 degrees C), compared to the 400 degrees F (200 degrees C) required for puff pastry. Baking times will remain similar, but always keep an eye on them for that perfect golden hue.

Q. How do puff pastry and crescent roll pigs in a blanket differ in taste and texture?

A. The choice between puff pastry and crescent roll dough results in distinctly different, yet equally delicious, pigs in a blanket. Puff pastry piggies are renowned for their light, airy, and incredibly flaky texture. They puff up significantly in the oven, creating a delicate, crisp exterior that shatters beautifully with each bite. They tend to feel lighter on the palate, making them an ideal sophisticated snack.

Crescent dough piggies, on the other hand, offer the characteristic rich, buttery flavor and softer, doughier texture of traditional crescent rolls. While they do puff, they remain more substantial and tender. As my trusted taste-tester (thank you, Jamie!) noted, crescent dough versions can feel “more meaty, like a bun,” providing a heartier experience. He also highlighted that the puff pastry ones are “light” and excellent for a casual snack. Ultimately, he concluded, it’s “definitely the best of both worlds,” depending on your preference.

Another enjoyable difference is the finishing touch: while puff pastry benefits from an egg wash, crescent roll pigs in a blanket are wonderfully complemented by brushing them with melted butter before baking. For an extra layer of flavor, consider using garlic butter – it’s absolutely delicious!

Q. I can’t find cocktail franks at the grocery store! Can I use full-size hot dogs?

A. Absolutely! If cocktail franks are proving elusive, full-size hot dogs make an excellent substitute. First, double-check the grocery store to ensure cocktail franks aren’t stocked in an unexpected place (for example, one store in my area stocks them separately near the deli meats, not with other hot dogs). If you still can’t find them, simply take your favorite full-size hot dogs and cut them into 2-inch lengths before wrapping them in the dough strips. This creates a slightly larger, yet equally delicious, pig in a blanket.

Q. Can I make Pigs in a Blanket ahead of time?

A. Yes, definitely! Pigs in a Blanket are an ideal make-ahead appetizer, perfect for stocking your freezer for spontaneous cravings or planned events. I often keep a bag of them on hand in my freezer for convenience. To freeze them, follow these simple steps:

1. Assemble: Prepare the pigs in a blanket entirely, from rolling the dough around the cocktail franks to pinching the seams. Do not brush with egg wash or add seasonings at this stage.
2. Flash Freeze: Place the assembled, unbaked pigs in a blanket in a single layer on a parchment-lined baking sheet. Freeze them until they are completely solid. This prevents them from sticking together.
3. Store: Once frozen solid, transfer them to freezer-safe bags or airtight containers.

Pigs in a blanket, whether made with puff pastry or crescent dough, can be frozen for up to one month without significant loss of quality. When you’re ready to enjoy them, there’s no need to defrost! Simply arrange the frozen piggies on a parchment-lined baking sheet, brush them with egg wash, sprinkle with your desired seasonings, and bake directly from the freezer. You might need to add a few extra minutes to the baking time compared to fresh ones, but they will still bake up beautifully golden and flaky.

However, I do not recommend assembling and then baking pigs in a blanket in advance. Baked pigs in a blanket tend to lose their crispness and fresh texture upon reheating, becoming less enjoyable. For the best experience, always bake them fresh or from frozen.

Serving Pigs in a Blanket and Dipping Sauce Ideas

For the ultimate experience of light, flaky pastry and plump, juicy hot dogs, it’s always best to enjoy your Pigs in a Blanket fresh from the oven, soon after they’ve cooled slightly. Their irresistible aroma and perfect texture are at their peak when warm.

Even though we brush a bit of Dijon onto the dough during preparation, we absolutely love serving our piggies with an array of additional mustards on the side for dipping. Classic Dijon is always a winner, offering a sharp, tangy complement. For those who enjoy a little heat, spicy brown mustard provides a delightful kick. And if you’re looking for extra texture and robust flavor, a grainy pub-style mustard is a fantastic choice.

Beyond mustard, there’s a whole world of condiments that pair wonderfully with Pigs in a Blanket. Elevate your dipping game with a rich barbecue sauce, or keep it classic with ketchup. For a gourmet twist on ketchup, try specialty brands like Stonewall Kitchen’s Country Ketchup or Sir Kensington’s Spicy Jalapeno Ketchup for an added layer of flavor. And for the ultimate indulgence, a warm, creamy cheese sauce is always a crowd-pleaser that kids and adults alike will adore.

More Easy Appetizer Recipes

If you’re looking for more stress-free, delicious appetizers to round out your party spread, consider these fantastic options:

• 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)

CRAVING MORE? Subscribe to my newsletter and join me on Facebook, Pinterest, and Instagram for the latest recipes and news.

Pigs in a Blanket Recipe

by Amanda Biddle

These classic pastry-wrapped cocktail franks are a casual party bite that’s fun to customize with your favorite seasonings. Make them ahead and keep them in the freezer for easy snacking!

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yields: 14 servings (approximately 4 piggies per serving)

Ingredients

• 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 seeds, or un-toasted sesame seeds, for topping

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Line two half sheet pans with parchment paper and set them aside.
2. On a lightly-floured surface, roll out one sheet of defrosted puff pastry dough into a rectangle measuring approximately 10-1/2 inches by 14 inches. Ensure the second sheet remains covered in the refrigerator while you work with the first.
3. Using an offset spatula or brush, apply a thin, even layer of about 1 tablespoon of Dijon mustard over the rolled-out dough.
4. With a pizza wheel or the straight edge of a pastry wheel, cut the dough lengthwise from the 10-1/2 inch end into seven strips, each 1-1/2 inches wide. Then, cut the dough crosswise from the 14-inch side into four increments, each 3-1/2 inches long. This will yield 28 rectangular strips of dough.
5. Pat the cocktail franks very dry with paper towels; this helps the mustard-brushed dough adhere better. Place one frank at the end of each of the dough strips.
6. Carefully roll the pastry around the frank until you reach the opposite end of the strip. Pinch the seam firmly to seal it, preventing unrolling during baking.
7. Arrange the rolled pigs in a blanket onto the parchment-lined baking sheets, spacing them about 1 inch apart. Crucially, place them seam-side down to ensure the pastry remains intact and puffs beautifully.
8. Repeat the entire process with the second sheet of puff pastry, remaining Dijon, and cocktail franks.
9. In a small bowl, whisk together the large egg and 2 teaspoons of cool water to create an egg wash. Lightly brush the tops of the pigs in a blanket with this mixture.
10. If desired, sprinkle your chosen seasonings (Everything Bagel Seasoning, poppy seeds, or sesame seeds) over the egg-washed pastries. Remember to use un-toasted seasonings if applying Everything Bagel Seasoning, as they will toast in the oven.
11. Chill the assembled pigs in a blanket in the refrigerator for 15 minutes. This step is important for helping the pastry hold its shape and achieve maximum flakiness.
12. Bake for 15-18 minutes, or until the pastries are visibly puffed up and golden brown.
13. Serve hot with your favorite dipping sauces, such as various mustards, ketchup, or barbecue sauce.

Recipe Notes

• The exact number of cocktail franks per package can vary by brand. I typically find two 14-ounce packages sufficient for this recipe, often with a few franks remaining.
• If you choose to make your own Everything Bagel Seasoning, ensure you follow the instructions for an un-toasted version, as the seasoning will toast as the pigs in a blanket bake.
• For comprehensive make-ahead and freezing instructions, as well as details on substituting crescent roll dough, please refer to the FAQ section of this article above.

Nutrition Estimate (Approximate Values Per 4 Piggies)

• Calories: 305 kcal
• Carbohydrates: 17g
• Protein: 7g
• Fat: 23g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 482mg
• Potassium: 87mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 10 IU
• Calcium: 10mg
• Iron: 1mg

Nutrition information is automatically calculated and should only be used as an approximation.

About Our Recipes: Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.