Puff Pastry Pigs in a Blanket

by Heidi Larsen Updated: Aug 28, 2025

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Everyone loves the simple bite of pigs in a blanket enveloped in a bread dough. But when you wrap these little hot dogs in flaky puff pastry, this appetizer heads to whole new heights of deliciousness.

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“These were loved by both the kids and adults and will now be my go-to version of pigs in a blanket. Thanks!” -Tasha, FoodieCrush reader

puff pastry pigs in a blanket on a white serving platter with mustard

Everyone Loves These “Fancy” Pigs in a Blanket

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 ketchup and mustard, and then pop 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’re wrapped in buttery, flaky pastry dough to create a delicately puffed 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 run for a haute and hot diggity dog.

puff pastry pigs in a blanket on baking tray

Heidi’s Tips for Recipe Success

Use jumbo hot dogs. Most recipes will have you use mini cocktail wieners for making pigs in a blanket, but I prefer using all-beef hot dogs that I cut half myself. This gives these “adult” pigs in a blanket a better flavor (and they’re a little more budget-friendly too).

Assemble just before baking for best results. I chill the wrapped hot dogs for about 20 minutes before baking to ensure the puff pastry is nice and cold, but that’s the longest I’ve ever left them in the fridge before baking. If you leave the assembled pigs in a blanket in the fridge for too long, I worry that the puff pastry will turn soggy from the hot dog and mustard inside.

Experiment with toppings. I top my puffs with a sprinkle of crackly flaked herbed salt, but poppy seeds or sesame seeds would add an extra dose of flavorful crunch to serve with another round of flavored mustard. But honestly, they’re delish all on their lonesome.

The Main Ingredients

The full recipe, with amounts, can be found in the recipe card below.

Frozen puff pastry — 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.
Egg — A little beaten egg helps seal up the pigs in a blanket and turns the tops golden brown.
Hot dogs — 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.
Grainy mustard — For a super easy pigs in a blanket that doesn’t require any extra (messy) dipping sauces, slather the inside with a little mustard for the ultimate all-in-one appetizer.
Fresh herbs — Chopped thyme or rosemary are my top choices.
Kosher salt — A sprinkle of kosher salt adds crunch and makes the flavors pop.

How to Make Pigs in a Blanket with Puff Pastry

unbaked mini pigs in a blanket on baking tray

Defrost the puff pastry, roll it out, and cut into triangles. Be sure to lightly flour your work surface to prevent the puff pastry from sticking.
Add the hot dogs and toppings. 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 of fresh herbs such as thyme, rosemary, or marjoram.
Chill before baking. Seal the ends of the puff pastry with an egg wash, then pop the dogs into the fridge for 15 or so minutes to give the pastry time to chill.
Bake until golden brown. Just before baking these pigs in a blanket, brush them all over with egg wash and sprinkle with kosher salt.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

4.37 from 114 votes