Pigs in a Blanket are delicious buttery and flaky puff pastries wrapped around shredded cheddar cheese and pan-seared hot dogs, baked until golden brown. If you love hot dogs, try my Buffalo Chicken Hot Dogs.
Pigs in a Blanket
Pigs in a Blanket are hot dogs or other sausages wrapped in biscuit or croissant dough and baked. Many times, these are served as appetizers, but with this recipe, I used large hot dogs, so each one could be a meal! You could also cut them up into bite-sized pieces to share. You can find the first written account for a Pigs in a Blanket recipe in Betty Crocker’s Cook Book for Boys and Girls, published in 1957. They are easy to make and fun to eat!
I went with a heartier, thicker hot dog, just like the kind you get at a ballpark, for this recipe. Before you wrap up the hot dogs in the puff pastries, sear them for 3-4 minutes over medium-high heat. To sear the hot dogs, heat a tablespoon of oil in the skillet and cook the hot dogs on each side, giving them a nice brown color. Now, they are ready to be wrapped inside the puff pastry blankets!
How to Make Pigs in a Blanket
Making pigs in a blanket is super simple, which is one of the reasons it was featured in a children’s cookbook so many years ago. Plus, it’s a fun title and fun to eat for everyone from kids to adults!
- First, cut both of the puff pastry sheets in half.
- Top each of the sheets equally with 1/4 cup shredded cheese and a hot dog.
- Wet the edges of each of the puff pastry sheets with water and fold them over to seal in the cheese and hot dog.
- Using your beaten egg white and a pastry brush, brush on the egg wash on the outside of the pastry. This is what gives it that beautiful golden and crispy crust. If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply the egg wash.
- Place the pastries on a parchment-lined baking sheet, seam side down.
- Bake for 20 minutes.
Garlic Butter Topping
When the pigs in a blanket are almost done baking, mix together the melted butter, garlic salt, and parsley in a small bowl. After the 20 minute bake time, remove the pastries from the oven and brush each one with the butter mixture, adding salt to taste. Bake for an additional five minutes, or until golden brown. Serve with a side of baked beans and a dipping sauce of your choice.
Pigs in a Blanket Variations
Although this recipe is a jumbo version of the popular appetizer, you could definitely use cocktail-sized sausages and cut the pastry sheets into smaller pieces. You could also replace the hot dogs with any sort of sausage you prefer, like bratwurst, chorizo, or Italian sausage, just to name a few. Another variation would be to try these with different kinds of cheeses, or no cheese at all!
Can Pigs in a Blanket Be Made In Advance?
Yes! You will want to fully assemble the pigs in a blanket but stop just before you brush on the egg wash. You can then wrap each individual pastry tightly in clear plastic wrap. Make sure the plastic is tight or you will end up with a dried-out puff pastry. These can be stored in the refrigerator for up to 2 days. When you are ready to finish cooking, remove the plastic wrap, brush with egg wash, and bake. Finish them off with the garlic butter and another quick round of baking and you are ready to go!
Pigs in a Blanket
- 1 tablespoon vegetable oil
- 4 large hot dogs
- 2 (10-inch) puff pastry sheets, thawed and divided in half
- 1 cup white cheddar cheese, shredded
- 1 large egg white, beaten for egg wash
- 1/4 cup butter, melted
- 1/2 teaspoon garlic salt
- 1 tablespoon parsley, chopped
- Kosher salt, to taste
- Preheat oven to 400°F.
- Heat up the oil in a large skillet over medium-high heat, and sear the hot dogs until brown on all sides (3-4 minutes). (You can microwave in a pinch.)
- Divide the puff pastry sheets in half, creating four sheets. Top each equally with 1/4 cup of shredded cheese and then a hotdog.
- Using a small amount of water, wet the edges of each of the puff pastry sheets. Fold each sheet to enclose the hot dog and cheese.
- Brush each pastry with egg wash on all sides.
- Place the pastries on a parchment-lined baking sheet, pocket seam down.
- Bake for 15-20 minutes or until golden brown.
- While the hot dogs are baking, mix together the melted butter, garlic salt, and parsley in a small bowl.
- Brush each hotdog pocket with the butter mixture, and top each with Kosher salt, to taste.
- Bake 5 more minutes and serve warm with your favorite dipping sauce.
Did you make this recipe?
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