Puff Pastry Pigs in a Blanket

You’ve probably seen a version of “Pigs in a Blanket” some time in your life. Some are made with puff pastry or wrapped with crescent canned dough. They are typically served as an appetizer at parties/celebrations or bite-size snacks for a hungry crowd. My kids love them as an after school snack or when their hungry friends come over. Puff pastry might seem like a difficult dough to work with but it’s surprisingly easy and has the most beautiful results. I prefer puff pastry to the canned crescent dough because of it’s buttery, flaky layers! Eating just one is virtually impossible so be sure to make enough for everyone. Each person will probably eat between 4 to 6 “Pigs in a Blanket”.

INGREDIENTS TO MAKE PUFF PASTRY PIGS IN A BLANKET

• 1 (17.3oz/490g) box with 2 packages Puff Pastry Sheets, thawed according to package instructions
• All-purpose flour
• 2 (12-16oz/ 340-454g) packages hot dogs, 16 links cut into 1 1/2-inch (3.81 cm) pieces
• Large egg
• Water
• Everything Bagel Blend or Finishing Flaked Sea Salt, optional toppings

WHERE DID THE TERM “PIGS IN A BLANKET” COME FROM?

The term “Pigs in a Blanket” in the United States refers to hot dogs, cocktail or breakfast-link sausages wrapped in biscuit dough, pancake, or puff pastry, and baked. The first written record of a Pigs in a Blanket recipe was in Betty Crocker’s Cooking for Kids in 1957. Many other countries around the world have their own version of Pigs in a Blanket. The United Kingdom’s “Pigs in a Blanket” are small sausages wrapped in bacon and are usually served at with Christmas dinner. The Scottish call them “kilted soldiers” or “kilted sausages”.

CAN I ADD CHEESE TO THE PUFF PASTRY PIGS IN A BLANKET?

Absolutely, YES! Make a half slice through the hot dog. Do not cut all the way through and add a small piece of cheese. Some good choices are American cheese, cheddar, or pepper jack cheese. You might want to buy cheese stuffed hot dogs for a very easy short cut.

TIPS TO ENSURE THE BEST PUFF PASTRY PIGS IN A BLANKET

• Use good quality beef hotdogs. You want these to be super tasty because of the extra steps that you are putting into making them. Mini-hot dogs are a great option too!
• Do not like hot dogs? Substitute the regular-size beef hot dogs with smoked sausages. A 14-ounce package of Cocktail Sausages can be used as well. If using cocktail sausages, make sure to pat them dry to ensure a crisp pastry, not soggy.
• DO NOT roll the puff pastry too thin. You want the puff pastry to fluff up and make those buttery flaky layers.
• Bake the Pigs in a Blanket seam side down on baking sheet. If they are baked seam side up, the puff pastry will unfold the hot dog will fall out.
• Make with an assortment of toppings for more choices. Some good topping choices are Everything Bagel Blend, finishing flake sea salt, sesame seeds, or poppy seeds. For a really fun version, after brushing with egg wash top with some pickle relish. It will taste like pickle chips!
• Serve with multiple dips. Some delicious dip ideas: ketchup, sriracha ketchup, honey- mustard, Dijon mustard, spicy brown mustard, or whole grain mustard.

HOW TO MAKE PUFF PASTRY PIGS IN A BLANKET

• Remove puff pastry sheets from the freezer and thaw according to the package instructions.

• Cut the 16 hot dog links into 1 1/2-inch (3.81cm) pieces making a total of 48 pieces.

• Preheat the oven to 400°F/ 200°C and line two baking sheet pans with parchment paper or silicone mats.
• In a small bowl, whisk together the egg and water; set aside.
• Sprinkle about flour on the work surface.
• Roll one of the thawed puff pastry sheets into a 12″x 19” (30.48cm x 22.86cm) rectangle.
• *Note that measurement results many vary due to the size of the hot dogs or smoked sausages you are using.

• Brush the small end of a puff pastry strip with egg wash and starting with the dry end roll up a (1 1/2-inch/ 3.81cm) hot dog piece; the egg wash seals the puff pastry together.
• Place seam side down on the prepared baking sheet; continue with the remaining 23 hot dog pieces.
• Repeat the process with the other half of the puff pastry and 24 hot dog pieces.
• Brush the puff pastry sides and tops with the remaining egg wash.
• Sprinkle with everything bagel blend or finishing flaked sea salt, if using.

• Bake for 15-20 minutes or until golden brown.
• Serve with your favorite hot dog sauce and condiments

You won’t believe how easy these little Puff Pastry Pigs in a Blanket are!!! They are little flaky bites of heaven. I like to serve them with a more than one choices of dips. My kids go to sauce dips are ketchup and Honey-Mustard which go perfectly with the juicy, beef hot dogs. Choose a good quality beef hot dog for the best tasting Pigs in a Blanket.

STORING LEFTOVERS, FREEZING, & REHEATING TIPS

• STORING: Puff Pasty Pigs in a Blanket are best served warm or at room temperature the day they are made. If there are leftovers or if they have to be made ahead of time, then store in an airtight container for up to 3 days.
• FREEZING: Make the Puff Pastry Pigs in a Blanket up to sealing the pastry seam with egg wash. Lay in a single layer on a baking sheet and freeze for 2 hours. When frozen transfer to a freezer safe container and freeze up to 3 months. Defrost at room temperature for 20 minutes on a parchment-lined baking sheet before brushing with egg wash and baking.
• REHEATING TO SERVE WARM: Place the Pigs in a Blanket on a parchment lined baking sheet and bake at 350°F/ 177°C for 8 to 10 minutes.