Pigs in a Blanket: A Classic Crowd-Pleasing Appetizer

Looking for a simple yet satisfying snack that everyone loves? Pigs in a Blanket are your answer! These bite-sized, savory treats are a staple at potlucks, holiday gatherings, or casual family dinners.

With their golden pastry exterior and juicy sausage filling, they’re a guaranteed hit for both kids and adults. Whether served hot or cold, as an appetizer or side dish, they never disappoint.

With their buttery pastry and savory filling, these Pigs in a Blanket are bound to steal the show at your next gathering. Try them out and watch them disappear in minutes!

Ingredients

To make these delicious snacks, you’ll need:

• 6 hot dogs (about 6 pieces per hot dog)
• 1 egg
• 1 sheet puff pastry (thawed)
• 2 teaspoons sesame seeds

Equipment

• Baking sheet
• Parchment paper
• Rolling pin
• Sharp knife
• Meat thermometer (optional)
• Small bowl for egg wash
• Fork

How To Make Pigs in a Blanket

Preheat the oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the hot dogs: Slice each hot dog into six small pieces for perfectly bite-sized snacks.

Roll out the puff pastry: Lightly flour your work surface, then roll out the puff pastry sheet to an even thickness.

Create the egg wash: In a small bowl, beat the egg with 1 tablespoon of water. This egg wash will act as both a glue and a shine-enhancer for your pastries.

Cut the pastry: Using a sharp knife, slice the pastry into equal strips. Uniformity ensures even cooking.

Assemble: Brush one end of a pastry strip with egg wash. Place a piece of hot dog on the strip and roll it up snugly. Repeat with the remaining pieces.

Arrange them seam-side down on the prepared baking sheet.

Finish and bake: Brush the tops of the rolls with egg wash and sprinkle with sesame seeds. Bake for about 20 minutes, or until the pastry is puffed and golden brown.

Serve: Let cool slightly before serving, though they’re just as tasty at room temperature!

Tips for Success

Use quality ingredients: All-beef hot dogs and a high-quality puff pastry yield the best flavor.

Thaw the pastry correctly: Let it thaw in the fridge overnight or at room temperature for about an hour to prevent cracking while rolling.

Precook the hot dogs: A quick sear in a skillet before wrapping enhances their flavor and ensures they’re fully cooked.

Plan ahead: You can roll the pigs in a blanket a day in advance. Store them covered in the refrigerator and apply the egg wash just before baking.

Achieve even baking: Cutting the pastry into equal sizes ensures consistent cooking.

Storage

Leftovers? No problem!

• Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven for a crisp texture.
• Freezer: Freeze unbaked pigs in a blanket for up to 3 months. When ready to serve, bake directly from frozen, adding a few extra minutes to the cooking time.