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 an appetizer that’s easy to make on the run for a haute and hot diggity dog.
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.
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 with a scattering of fresh herbs such as thyme, rosemary, or marjoram.
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.
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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 smokey or grainy mustard
- Small handful 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.
inspired by Lorraine Pascale
A Few More Reasons to Wrap Your Dog
The internet is full of wonderful things, including more ideas make your dogs super cozy before popping them in your mouth. Behold, hot dogs enwrapped.
Jerusalem Bagel Dogs with Harissa Ketchup
Topped with sesame seeds and zaatar, these dogs will keep you barking for more.
Get the recipe | A Cozy Kitchen
Everything Spice Pigs In a Blanket
It’s like my favorite blanket with a hot dog side car.
Get the recipe | Completely Delicious
Apricot Mustard Sausage Rolls
The sweet mustard dipping sauce makes the sausage situation a last minute time saver situation.
Get the recipe | Hungry Girl Por Vida
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