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.
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.
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
- 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 of fresh 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 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.
More Easy Appetizers Your Guests Will Love
- French Onion Dip
- Slow Cooker Buffalo Chicken Dip
- Easy Shrimp Cocktail
- Game Day Baked Chicken Wings
- 5-Ingredient Chipotle Chicken Taquitos
- Sheet Pan Nachos
- Slow Cooker Sriracha Meatballs
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Pigs In a Puff Pastry Blanket
- 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
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.
Recipe inspired by Lorraine Pascale
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