Patrick Oconnell
Pigs in a blanket are a perfect appetizer for any gathering. They are easy to make and can be made with just two key ingredients – cocktail sausages and crescent roll dough. To make them extra indulgent, you can add cheese. Simply preheat the oven, cook the hot dogs, add the cheese, wrap the hot dogs in the dough, and bake until golden brown. Serve with a variety of dipping sauces, such as ketchup, mustard, BBQ sauce, or a cheese dip. Pigs in a blanket are sure to be a hit at any party and can be made ahead of time, making them a convenient and tasty treat.
| Characteristics | Values |
|---|---|
| Oven temperature | 350-375°F |
| Cheese type | American, Swiss, cheddar, or any other |
| Dough type | Crescent, puff pastry, or biscuit |
| Dough shape | Triangles |
| Sausage type | Cocktail wieners, hot dogs, or any other sausage |
| Sausage preparation | Cut a slit through the middle of each sausage, leaving 1/2 inch on each side |
| Baking time | 10-15 minutes |
| Baking tray preparation | Ungreased |
| Baking orientation | Cheese side up |
| Baking colour | Golden brown |
| Dipping sauces | Ketchup, mustard, honey mustard, BBQ sauce, marinara, queso dip, etc. |
| Leftover storage | Refrigerate for 3-5 days or freeze for up to 1 month |
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What You'll Learn
Choosing the right cheese
When it comes to the type of cheese to use, the options are endless. American, Swiss, and cheddar cheeses are all popular choices, but you can use any type of cheese that you enjoy. If you're looking for a more indulgent option, shredded Parmesan or cheddar cheese added before baking will add a delicious, crunchy texture. For those who prefer their pigs in a blanket without cheese, simply leave it out and consider adding bacon for an extra meaty treat.
If you're feeling creative, you can even experiment with different types of cheese combinations. For example, try using a mix of shredded mozzarella and cheddar cheeses for a stringy, gooey texture. Or, for a more sophisticated flavour profile, combine Swiss and Gruyère cheeses.
No matter which type of cheese you choose, the key is to use a generous amount. Pigs in a blanket are meant to be indulgent and cheesy, so don't hold back! The melted cheese will not only add flavour but also help to hold the dough and sausage together, creating a delicious, savoury treat that's perfect for any occasion.
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Preparing the dough
Crescent roll dough is a popular choice for pigs in a blanket because it is easy to work with and has a distinct and beloved taste. It can be purchased pre-made and refrigerated, or made from scratch. To prepare crescent roll dough for pigs in a blanket, simply unroll the dough and separate it into triangles along the perforated seams. You can use a pizza cutter or sharp knife to cut each triangle into smaller triangles, depending on the size of your sausages.
Another option for the dough is puff pastry, which adds a flaky and indulgent texture to the pigs in a blanket. If you choose to use puff pastry, it is important to allow enough time for it to thaw before using it. It should be cold but soft enough to roll without cracking.
Biscuit dough is another alternative that can be used for pigs in a blanket. This type of dough can be shaped into circles, with a slice of cheese and a frankfurter placed in the centre before rolling it up.
Once the dough is prepared, it is time to wrap it around the sausages. Place the sausages at the wide end of the dough triangle and roll towards the pointed end, ensuring that the dough overlaps. If you are using cheese, place the cheese on the dough before wrapping the sausage, with the cheese facing up.
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Wrapping the sausages
Firstly, select the type of sausage you want to use. Cocktail wieners or mini sausages are ideal for pigs in a blanket because they are bite-sized and easier to wrap. If you prefer, you can use regular hot dogs, but be sure to cut them into smaller pieces. Precooked sausages are also recommended as they are safer to consume and easier to work with.
Now, it's time to prepare the dough. Crescent roll dough is a popular choice for pigs in a blanket because it is easy to wrap around the sausages. Separate the dough into triangles by tearing along the perforated seams. You can also use puff pastry or biscuit dough, but remember to allow enough time for the pastry to thaw before using it.
For a cheesier twist, add a slice of cheese to each sausage before wrapping them. You can use any type of cheese you like, such as Swiss, cheddar, or American. Make a slit in the middle of each sausage, leaving about half an inch on each side, and insert the cheese.
To wrap the sausages, place one sausage at the wide end of a dough triangle. Gently roll the sausage towards the pointed end of the triangle, ensuring the dough overlaps and covers the sausage. If you are using cheese, make sure the sausage is placed with the cheese side facing up.
Place the wrapped sausages on a baking sheet, seam-side down, leaving space between each one to avoid them sticking together.
Once all your pigs in blankets are assembled, they are ready to be baked!
Feel free to add your own creative twists to the wrapping process, such as adding bacon or experimenting with different types of cheese and dough.
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Baking
Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating, line a baking sheet with parchment paper or a silicone baking mat. This preparation ensures that your pigs in a blanket don't stick to the pan and makes cleanup easier. You can also grease the baking sheet with butter or cooking spray if you don't have parchment paper or a silicone mat.
Now, it's time to assemble your pigs in a blanket. Start by unrolling the crescent roll dough or puff pastry on a flat surface. If you're using crescent roll dough, separate it into triangles. Place a small piece of cheese, such as cheddar, mozzarella, or Swiss, near the wide end of each triangle (or on the dough if using puff pastry). The cheese should be small enough so that it doesn't melt and ooze out too much during baking. About a tablespoon of shredded or grated cheese per pig in a blanket is a good starting point.
Next, take your mini sausages or hot dogs and place them on the wide end of the triangle (or dough). If you're using puff pastry, cut it into strips, and then wrap each strip around a mini sausage, starting at one end and working your way to the other, slightly overlapping the dough as you go. For crescent roll dough, simply roll the sausages up in the triangles, starting from the wide end and rolling towards the point. The point doesn't need to be wrapped around the sausage; it will likely be tucked underneath.
Place the wrapped sausages on the prepared baking sheet, with the seam side down. If you like, you can brush the tops with a little bit of melted butter or egg wash (an egg beaten with a small amount of water) for a golden, shiny appearance. This step is optional but can enhance the look and taste of your pigs in a blanket.
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Dipping sauces
Pigs in a blanket are a versatile dish that can be served with a variety of dipping sauces. Here are some ideas for delicious and complementary sauces:
Honey Mustard Sauce
A classic and popular choice, honey mustard sauce is a perfect combination of sweet and tangy flavours. It can be made by simply mixing honey with brown mustard or Dijon mustard. This sauce pairs well with the smokiness of the sausages and adds a touch of sweetness to the savoury dish.
Cream Cheese Ranch Dip
For a creamy and refreshing option, a cream cheese ranch dip is an excellent choice. This dip can be made by mixing cream cheese with ranch dressing, creating a cool and tangy flavour profile that contrasts nicely with the warm and savoury pigs in a blanket.
Spicy Cheese Sauce
Cheese sauce is a classic dip for many dishes, and it can be elevated by adding some spice. A spicy cheese sauce can be made by incorporating spices such as paprika or chilli powder, or by adding fresh peppers like jalapeños. The richness of the cheese pairs well with the sausages, and the spice adds a nice kick.
Honey Dijon Sauce
Honey Dijon sauce is another variation of the classic honey mustard sauce. By using Dijon mustard, the sauce takes on a slightly more pungent and sharp flavour. The addition of honey balances out the sharpness, creating a sweet and tangy dip that complements the savoury notes of the pigs in a blanket.
Creative Options
For those who enjoy experimenting with flavours, there are endless possibilities for dipping sauces. Some unique options include Calabrian chilli ketchup, tzatziki, kimchi or gochujang mayo, pesto, chimichurri, or nacho cheese. These sauces offer a range of flavours, from spicy to herby, and can add an interesting twist to the traditional pigs in a blanket dish.
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