Growing up, the only “pigs in a blanket” I knew were the frozen kind from the grocery store. My mom would heat them up for sleepovers, and we thought they were the fanciest snack ever. When I started cooking on my own, I discovered that making them from scratch with puff pastry was just as easy as opening that box from the freezer.
Here’s the thing about homemade pigs in a blanket – they’re actually simpler to make than you might think. All you need is some good hot dogs, puff pastry from the store (yes, store-bought is totally fine!), and about 30 minutes of your time. Trust me, once you try these, those frozen ones won’t seem quite as special anymore.
Why You’ll Love These Pigs in a Blanket
- Elevated party snack – Using puff pastry instead of regular crescent rolls takes this classic appetizer from good to great – they’re flaky, buttery, and so much more special than the usual version.
- Make-ahead friendly – You can assemble these up to 24 hours in advance and bake them right before your guests arrive, making party prep so much easier.
- Simple ingredients – With just a handful of basic ingredients like puff pastry, hot dogs, and mustard, you can create these crowd-pleasing bites that everyone will love.
- Customizable – Switch up the herbs, try different mustards, or use various sausages – this recipe is super flexible and works with whatever you have on hand.
What Kind of Puff Pastry Should I Use?
Store-bought puff pastry is a total lifesaver for this recipe, and you’ll find it in the freezer section of most grocery stores. While Pepperidge Farm is probably the most common brand in the US, Dufour is another excellent option that’s made with all butter (though it’s pricier). Just make sure to thaw your puff pastry in the fridge overnight – trying to rush the process at room temperature can make the dough sticky and hard to work with. When you’re ready to use it, the pastry should be cold but pliable enough to unfold without cracking. If you notice any tears or cracks while working with it, just pinch them back together with slightly wet fingers.
Options for Substitutions
This fun appetizer recipe can be tweaked in several ways to match what you have on hand:
- Puff pastry: While puff pastry gives the best flaky result, you can use crescent roll dough from a tube in a pinch. Just know the texture won’t be quite as light and airy.
- Hot dogs/sausages: Feel free to swap the hot dogs for any type of pre-cooked sausage – chicken, turkey, or plant-based options all work well. Just make sure they’re not too thick or they won’t cook evenly.
- Grainy mustard: Any type of mustard works here – Dijon, yellow mustard, or even honey mustard can add different flavor notes. You could also try other spreads like pesto or sundried tomato paste.
- Fresh herbs: Don’t have fresh herbs? Use dried ones (about 1 teaspoon total), or skip them altogether. You can also try different herb combinations like sage or oregano.
- Egg wash: If you’re out of eggs, brush the pastry with milk or cream instead. The color won’t be as golden, but it’ll still help the pastry brown.
Watch Out for These Mistakes While Baking
The biggest challenge when making puff pastry pigs in a blanket is working with the dough while it’s either too cold or too warm – let it thaw in the fridge overnight and then rest at room temperature for exactly 15 minutes before rolling.
Another common mistake is not patting your hot dogs completely dry before wrapping, which can make the pastry soggy and prevent it from puffing properly – use paper towels to remove any moisture and let them come to room temperature for even cooking.
For the flakiest results, chill the assembled pigs in a blanket for 15-20 minutes before baking, as this helps the layers of butter in the pastry stay distinct and creates that perfect golden, crispy exterior.
Don’t skip the egg wash, but be careful not to let it drip down the sides of the pastry, as this can “glue” the layers together and prevent proper puffing – a light, even coating is all you need for that beautiful golden-brown finish.
What to Serve With Pigs in a Blanket?
These puff pastry-wrapped hot dogs are perfect party food, and they pair really well with a variety of dipping sauces! I like to set up a little sauce station with honey mustard, spicy brown mustard, and maybe some tangy BBQ sauce or ketchup for the kids. To round out your spread, try serving them alongside some crispy potato chips or a simple coleslaw for a nice contrast in textures. If you’re hosting a party, these go great with other finger foods like veggie sticks, pickle spears, or a cheese and crackers platter – basically anything that’s easy to grab and enjoy while mingling!
Storage Instructions
Keep Fresh: These puff pastry pigs in a blanket are best enjoyed fresh from the oven, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 3 days. The pastry might lose some of its crispiness, but they’ll still taste great!
Make Ahead: Want to prep these in advance? You can assemble them up to 24 hours before baking – just cover them with plastic wrap and keep them in the fridge. When you’re ready, brush with egg wash and pop them in the oven. It’s perfect for party planning!
Warm Up: To get that fresh-baked taste back, warm them up in a 350°F oven for about 5-7 minutes until they’re heated through. The microwave works too, but the pastry won’t be as crispy. A quick blast in the air fryer for 2-3 minutes also does wonders!
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 80-90 g
- Fat: 90-100 g
- Carbohydrates: 120-130 g
Ingredients
For the pastry:
- 1 lb puff pastry (like Pepperidge Farm, thawed according to package directions)
- 1 egg (large, whisked well for an egg wash)
- flour (for dusting your work surface and rolling pin)
For the filling:
- fresh herbs (finely chopped thyme, marjoram, or rosemary for aroma)
- 2 tbsp grainy mustard (or a smoky variety for extra flavor)
- 8 large beef hot dogs (or chicken sausages, halved lengthwise)
For finishing:
- kosher salt (for sprinkling on top)
Step 1: Prepare the Puff Pastry
Preheat your oven to 400°F (200°C).
Begin by defrosting the puff pastry according to the package instructions.
Once defrosted, roll out the pastry on a floured counter into a rectangle measuring approximately 19” x 12”.
Cut the large rectangle in half lengthwise.
Then proceed to cut each of these smaller rectangles into eight equal sections to end up with a total of 16 smaller rectangles.
Step 2: Assemble the Sausage Rolls
Take each pastry rectangle and spread a small amount of mustard on the top third.
Place a half of a hot dog or sausage on the mustard-coated section and sprinkle with your herb of choice.
To help the pastry seal, brush the other end of the rectangle with some of the beaten egg.
Carefully roll the sausage up in the pastry, making sure the ends are sealed well.
Place the assembled sausage rolls in the refrigerator for 15-20 minutes to allow the pastry to chill and firm up.
Step 3: Bake the Sausage Rolls
After chilling, remove the sausage rolls from the refrigerator.
Use a fork to lightly prick the tops of each roll, which helps release steam and prevents them from puffing unevenly.
Brush the tops with the remaining beaten egg to give the pastry a beautiful golden finish.
Sprinkle with kosher salt for added flavor.
Bake the rolls in the preheated oven for 25 to 30 minutes, or until they have turned golden brown and look crisp.
Step 4: Serve
Once the sausage rolls are baked to perfection, remove them from the oven and allow them to cool slightly.
They are delicious served warm or at room temperature.
Accompany with extra mustard for dipping, if desired.
Enjoy your homemade sausage rolls!
