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Pigs in a Blanket Shopping Tips
Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.
Pigs in a Blanket Cooking Tips
The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.
Most red wines, including cabernet sauvignon, cabernet franc, mourvÃ¨dre, RhÃ´ne blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewÃ¼rztraminer, or muscat for roast pork; carmÃ¨nere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvÃ¨dre, RhÃ´ne blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontÃ©s with veal dishes.
Pigs In A Blanket
Pigs in a Blanket are the ultimate old school party food…and I’ve taken the classic and amped up the flavor while keeping it easy. A brush of mustard on the pastry, a sprinkle of everything seasoning on top, and a sweet and tangy dipping sauce really sets this recipe apart!
HOMEMADE PIGS IN A BLANKET
Mini sausages or hot dogs wrapped in dough before being baked into puffy perfection. Originally from Belgium, this is a traditional dish from the city of Namur, where it is called “avisance” was historically made with a sausage or sausage meat in bread dough.
Now, they’re most often made with puff pastry or crescent rolls. In Brazil, the sausage is wrapped in bread-like dough, before being baked.
You can also wrap them with pretzel dough but that is a whole different post we’ll touch on another time.
How to Make Homemade Pigs in a Blanket
Making mini Pigs in a Blanket from scratch is totally easy to do. I liked to make Pigs in a Blanket with puff pastry and it’s a total game changer. I’m still a fan of the crescent rolls in a pinch but if you can get frozen puff pastry to wrap up your little weiners you will be rewarded with a flakey, buttery crust that’s simply addicting.
- Thaw your pastry dough according to package instructions.
- Roll out your puff pastry dough to a 14 by 14 inch square.
- Cut the dough into 1 1/2 inch squares and place one mini smoke in the center of the dough on a diagonal.
- Wrap the dough around the dog and place on a baking sheet seam side up.
- Brush the tops of the pastry with egg wash and sprinkle with your desired topping.
- Bake until golden brown and puffed up.
- Serve hot or room temperature with your favorite dipping sauce.
They’re so simple to make it’s silly!
- Be sure your puff pastry dough is completely thawed before rolling or it will crack and tear.
- Pat dry your little smokies before rolling up in the dough. The extra moisture could make the dough soggy.
- If you don’t seal the dough with a bit of water and press lightly to seal, your Pigs in a Blanket could pop open in the oven while baking. To add extra insurance that they don’t pop open you can place them on the baking sheet seam side down.
- Customize your own Pigs in a Blanket with cheese, bacon, your favorite toppings and more. The skies the limit with this one.
The BEST Way to Cook Pigs in a Blanket
I’ve seen a few recipes where they fry their Pigs in a Blanket but I much prefer to bake them in a 350 degree oven until puffed and golden brown. I don’t really love the mess of frying and, seriously, these easy Pigs in a Blanket are fabulous just as they are baked in an oven. No need for extra calories!
Baking mini Pigs in a Blanket doesn’t take long at all, simply pop them in the oven for about 15 minutes and you’re ready to go!
We also like to make this recipe with hot dogs (you have to cut larger squares to accommodate the size) but this mini version is our absolute favorite. They’re just so fun to dip and pop into your mouth. Plus, smaller size equals less calories….right? RIGHT?
Can you make Pigs in a Blanket in advance?
YES! You can TOTALLY make these Pigs in a Blanket with puff pastry in advance! Just assemble them as instructed and then pop them in the refrigerator covered with plastic wrap until you’re ready to bake. Skip the egg wash and toppings until right before you bake.
Bake them in a 350 degree oven as directed (uncovered) for 12-15 minutes until puffed and golden.
To FREEZE, simply assemble as directed and freeze in a single layer on a baking sheet. Once they are frozen, transfer to a zip top freezer bag and return to the freezer for up to 2 months.
To bake from frozen, arrange in a single layer on a baking sheet and baking in a 350 degree oven for 20-25 minutes until puffed and golden.
Top tip for making Pigs in blankets
You can make larger pigs in blankets with full rashers of streaky bacon and regular sausages - and these make a great meal in their own right when served up with mashed potatoes and gravy!
Like most foods, when stored properly in an air-tight container in the fridge, pigs in blankets will be good to eat for up to three days. They can also be frozen so you don't have to rush to finish them off all at once! If you're freezing your pigs in blankets, again make sure they are put in an air-tight container and labelled so you know their time is up! They will be good for 2-3 months when stored this way, just make sure when taking out to enjoy they are thoroughly defrosted (and do not refreeze!) and heated all the way through.
Pigs in blankets are a fantastically tasty option to enjoy on their own as a nibble or on your Christmas dinner plate, but if you're looking for a little more to go with there's plenty of options! Start simple with a range of dips like honey mustard, or you could opt for a more substantial side like mac and cheese or devilled eggs!
Little Pigs in Blankets
Gather the family together to make this hearty meat and bread lover’s finger snack. Small, medium and large hands can shape dough into “blankets” that are rolled around tiny sausages and baked. As a hearty snack, kids and adults love them plain or served with their favorite mustard. Served with a simple soup or salad, it rounds out a meal.
What You’ll Need
- Bread machine or a large mixing bowl and a large mixing spoon
- Dry measuring cups
- Liquid measuring cup
- Measuring spoons
- Thermometer to measure liquid temperature
- Large spoon
- Table knife
- Microwave container (if using the large mixing bowl and spoon)
- Baking sheet
- Flat wide spatula
Ingredients for 48 snacks
3-1/4 cups Bread Flour or All-Purpose Flour
2-1/4 teaspoons (or one 1/4-ounce packet) Active Dry Yeast
Small smoked sausages, your favorite variety 1 pound (approximately 48)
- Make sure water is at 80°F, and all other ingredients are room temperature.
- Place the liquid measuring cup on a level surface so that the measuring lines can be read at eye level.
- Measure water and pour it into the bread pan.
- Measure oil and add to water in the bread pan.
- Select the one and the one-fourth dry measuring cups. To measure flour, first stir the flour to loosen it and then spoon it into the dry measuring cup. Level off with the flat side of a table knife. Add to ingredients in the bread pan.
- Measure the sugar and salt and add to ingredients on top of the flour.
- Add the yeast, making sure it does not touch the salt or sugar.
- Select the Dough / Manual setting and start the machine.
- At the end of the kneading cycle, press STOP/CLEAR remove dough and proceed with rising, shaping, and baking instructions.
Using a Large Bowl and a Large Mixing Spoon
- Place liquid measuring cup on a level surface so that the measuring lines can be read at eye level.
- Measure water and then oil and place them in a container that can be placed in the microwave.
- In microwave, heat water and oil to 120°-130°F.
- Select the one and the one-fourth dry measuring cups. To measure flour, first stir the flour to loosen it and then spoon it into the dry measuring cup. Level off with the flat side of a table knife.
- Measure only 1 cup of the flour and all the other dry ingredients and place them in the large mixing bowl.
- Add warmed water and oil mixture.
- Mix together the dry and liquid ingredients with a large mixing spoon. Stir rapidly for 2 or 3 minutes.
- Gradually add enough remaining flour to make a firm dough.
- Remove dough from bowl onto a lightly floured surface.
- By hand, knead until the dough is smooth and elastic.
- Lightly grease bowl and return dough to it turn to grease top.
- Cover and let rise until indentation made with finger remains, about 45 minutes.
Shaping and Baking
- Preheat oven to 400°F.
- Turn dough onto lightly floured surface punch down to release gases.
- Divide dough in half cover one section with plastic wrap to prevent it from drying out.
- Divide remaining half into 4 parts, then divide each fourth into 6 pieces.
- Shape each piece into a ball, then roll or pat each ball into a 2-inch circle.
- Place a sausage link at edge of circle roll dough and sausage together pinch seam. Place seam-side down on lightly greased baking sheet about 1-inch apart. Do not allow dough to rise again before baking.
- Bake at 400°F for 12 to 15 minutes until golden brown.
- Repeat shaping with remaining dough.
- Use oven mitts to remove pan from oven.
- Take snacks off of baking sheet with a wide flat spatula serve warm.
To shape, refrigerate and bake Little Pigs in Blankets the next day, cover filled baking sheet tightly with lightly oiled or non-stick-sprayed plastic wrap refrigerate up to 24 hours. Bake at 400°F for 18-20 minutes until golden brown.
Pigs In A Blanket (cabbage rolls) #SundaySupper
This Sunday, “We got you covered.” No worries! Thank you DL from Foodie Stuntman for hosting this fun event!
Our Sunday Supper Group is taking that phrase literally. Need a covered dish for a party? We got you covered. Not sure of what appetizers or entrees to make. We got that covered too. Want a nice glazed dessert? Ahha we got that too. So what am I covering?
How about Pigs In A Blanket?
Where I come from Pigs in a Blanket are cabbage rolls stuffed with rice and meat. You may also know them Halupkies. Traditionally these cabbage leaves are stuffed with rice and ground pork, beef or a combination of both meats.
- 6 to 8 medium cabbage leaves
- 1/2 lb ground beef
- 1/2 medium onion chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 cup cooked rice
- 1-8-ounce can tomato sauce
- 1 14 1/2-ounce can diced tomatoes
Brown meat, onions and seasoning in a medium-sized skillet. Add rice and Worcestershire.
Blanch leaves to soften but don’t cook all the way. Tip: To loosen leaves from a tight head of cabbage, run a thin stream of water between the leaves)
Fill the leaves with rice and meat mixture. The trick to sealing them is to take your finger and poke the ends inward.
Lay the rolls seam side down and cover with tomato sauce and diced tomatoes.
Bake at 350 until thoroughly heated.
Healthy Homemade Pigs in a Blanket
Have I ever told you about the trophy I won back when I was in high school? I’m not very athletic, so I hope you aren’t imagining some sport trophy. If so, you’re going to be rather disappointed, although amused, I’m sure.
My trophy proudly displayed a golden pig. Don’t laugh. It had a wooden base and stood about 15 inches tall and there at the top was a golden hog that was probably around 3 inches long. Oh how I wish I still had it so that I could take a picture to show you. Wait – what did I just say? Do I really wish I still had my pig trophy? Why? So that I could use it to decorate my living room? (Precious Moments figurines, family pictures, pig trophy…) Yes, I think I’m glad my golden swine got misplaced.
In case winning pig trophies aren’t common where you’re from, let me explain my prize. I was a farm girl and we were involved in 4-H. Each year, we raised pigs to take to the fair. One year, my pig won Reserve Grand Champion. It was a proud moment – and also a little embarrassing because well, what teenage girl do you know that can truly appreciate being awarded with a trophy of a pig? The only one at the fair more excited/embarrassed than me was my brother. His pig took the Grand Champion prize, so his pig trophy was even bigger than mine. Yep, those were some pigs.
Kind of makes you want to read Charlotte’s Web again, doesn’t it?
I say all of that to say: “I had a pig trophy and you didn’t, neener-neener-neeeeeener.”
Just kidding. (Even though it’s probably true – neener-neener.)
But really, I just wanted to share a new idea I’ve come up with for making a healthy variety of Pigs in a Blanket. I don’t want to get all “farm animal technical” here on you, but even though these are called “Pigs in a Blanket”, there’s actually no pork in these. I prefer my hot dogs to be all beef, no nitrate, no nitrite, no nootrote (I made that one up) and otherwise as healthy as a processed meat can possibly be. But to call these “Cows in a Blanket” – well, that just does nothing for me. It doesn’t sound nearly as cute. And really, these treats do look like little pigs wrapped up taking a nap. As we all know, pigs are always willing to be swaddled. I know my 4-H pigs always went directly where I told them to go. (bah)
Healthier “Pigs in a Blanket” Yum
3 1/2 cups whole wheat flour
1 teaspoon sea salt
1 cup melted butter
1 cup plain yogurt
16 beef hotdogs, cut in half (I buy Applegate Farm Beef Hotdogs from Azure Standard)
32 small pieces of cheddar cheese (optional)
That dough recipe may sound a bit familiar. It’s my go-to recipe for Homemade Pizza Pockets, Homemade Poptarts and a variety of other goodies that require a flaky, buttery crust.
Mix flour, salt, butter and yogurt together. Knead ingredients together on a floured countertop until the dough is ready to be rolled out. Use a floured rolling pen to roll the dough to a 1/8 inch thickness. Use a knife to cut the dough into 32 rectangles.
Place one piece of cheese (if desired) and one hotdog half on each rectangle.
Roll it up and place it on a well buttered baking dish. Bake at 350° for 30 minutes or until the crust is lightly browned.
My kids especially like the Pigs in a Blanket made with cheese. These warm up great as leftovers and can be frozen. (I’d bake them first before freezing, then pull them out and rewarm them in the oven for a few minutes.)
I’m posting this recipe as a part of our Funky Fresh Kitchen series to remind us all that you can make all kinds of great dishes that are kid friendly and fun AND healthy!
Tell me all about your trophies, pigs, brothers, athleticism (or lack thereof), carrot sticks, or anything else remotely relating to this post. Your comment is your entry for a chance to win one of five $10 gift certificates to the Heavenly Homemakers Shop.
Pigs in a Blanket Bites
I have to start off by saying that I am already in love with this month’s Cookbook of the Month – Basic to Brilliant, Y’all. I took a little bit of a chance choosing a book that has just been released – not really knowing anything about it or having read any reviews on it. I luckily received my copy in the mail earlier this week, I was getting a little worried – ordering a cookbook that just came out before I needed to post my first recipe!
One of the reasons I have fallen in love with this book is because of the whole premise of the book. It is called “Basic to Brilliant” for a reason. Each recipe is given in the book, followed by a way to dress the recipe up, or to turn it from basic to brilliant. And while I am more of a basic girl, I have loved reading through ways to dress up each recipe. Some of the ways to make a recipe brilliant are a little more complicated, while some are small, simple changes. Like with this recipe – it went from basic to brilliant by the addition of a skewer (or in my case, a bamboo fork that I had on hand already.)
I’m a sucker for a good pig in a blanket. And this twist on the family favorite is not only a bit more sophisticated, but it’s also delicious! Andouille sausage is wrapped in puff pastry, then rolled in a mustard seed and cornmeal mixture. You get a little bit of heat from the sausage, and a little bit of crunch from the mustard seeds and cornmeal. Serve it alongside some Creole mustard, and you have a “brilliant” appetizer that is refined enough for adults!
In the book, there is a recipe for quick puff pastry, and maybe if I wasn’t under time constraints, I would have tried it. But I do have to say that puff pastry from scratch intimidates me. But since I didn’t have the time, store bought puff pastry filled in just fine. And the only andouille sausage that my grocery store had were shaped like an Italian sausage, and the package only had 4. I’m guessing that the way the recipe is written – the sausages are most likely a bit thinner, and you should have 6 of them. But I made it work.
These were so delicious. I made them in the afternoon, and ended up eating so many of them myself that I wasn’t even hungry for dinner. I’m looking forward to the other recipes that this cookbook has to offer!
Recipe Rating: 9 out of 10
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Best Pigs in a Blanket Recipes - Recipes
Pigs in a Blanket:
- 1 cup Frigo® Whole Milk Mozzarella Cheese, shredded
- ½ cup Frigo® Shredded Parmesan Cheese
- ½ cup bacon, diced small and cooked until crispy
- 1 small red bell pepper, diced small
- 1 small sweet apple (like Honey Crisp or Gala), diced small
- ½ cup dates, finely chopped
- ¼ cup fresh parsley, finely chopped
- 4 packages (4 each) all-natural smoked sausages
- 4 tubes crescent roll dough
- ½ cup honey mustard
- ¼ cup Frigo® Whole Milk Ricotta Cheese
- 2 tablespoons apple cider vinegar
Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
In a medium-sized mixing bowl, stir together the Frigo® Whole Milk Mozzarella Cheese, Frigo® Shredded Parmesan Cheese, cooked bacon, red bell pepper, apple, dates and parsley. Reserve the mixture to the side.
Make a lengthwise slice in the smoked sausage that cuts down half the depth of the sausage. Line up the sausages on your cutting board and stuff each with 1 tablespoon of the cheese stuffing. Then, set them to the side until you’re ready to assemble them.
On a clean, lightly floured surface, roll out the crescent roll dough and pair up the triangles to make 4 rectangles per tube, ready for assembly. Evenly sprinkle approximately 1 tablespoon of the cheese filling over the rectangles and gently push the filling into the dough. Then, carefully roll each sausage up in the crescent roll dough, keeping the filling in the sausage. Slice each rolled-up sausage in half with an angled cut.
Arrange your piggies on baking sheets, one inch apart, and bake for 13–15 minutes, or until they’re puffed and golden brown.
Meanwhile, in a small bowl, combine the honey mustard, Frigo® Whole Milk Ricotta Cheese and apple cider vinegar. Serve the dip alongside the Gourmet Game Day Pigs in a Blanket and enjoy!
Rad Tip: Make edible footballs! Cut two oval shapes with a cookie cutter, brush the edges with egg wash and fill them with a ½ teaspoon of filling and a cocktail wiener. Pinch the edges together and slice three vents in the top to resemble laces.
Fresh Tip: For a vegetarian option, substitute chopped walnuts for bacon and full-sized dates for smoked sausages.
CLASSIC Pigs in a Blanket
Pigs in a Blanket aren’t just for kids, they make great little appetizers for adults, too! Learn how to make Pigs in a Blanket with just 2 ingredients! They’re super easy to prepare, and taste great!
Growing up my pigs-in-a-blanket experiences have been pretty limited. My Mom made these same pigs in a blanket for years.
It wasn’t until I got a little older that this is just the classic recipe. You can change it to your liking and spruce it up as much as you want.
Change the inside of the pigs in a blanket
I know that it is called pigs in a blanket for a reason, but sometimes I just don’t like the hot dog part! Here are some other options that you can put inside of your “blanket.”
- Little smokies
- Fried Chicken
Just be sure that whatever you put in the middle that it is fully cooked, or will cook all the way through when cooked with the “blanket” on.
Can I change other things in pigs in the blanket?
This is where it can get fun. You can add things from cheese to pepperonis. I even saw a recipe for Ruben Pigs in the Blanket (You can find it here.)
Growing up my Mom would use what she had on hand to make this fun classic treat. She would sometimes use crescent rolls, frozen dough or even pretzel dough if we had any left over.
There are SO many ways you can change up this recipe. But sometimes you just need the good old classic Pigs in a Blanket.
How to make Pigs in a blanket
Biscuit roll pigs in a blanket could not be easier to make! Just 2 ingredients and everyone absolutely loves these.
- Open biscuit rolls and slice the roll into 1″ slices.
- Unroll each slice and wrap around your small hot dog.
- Place seam side down on a baking sheet at bake them.
If I have them, I love to use mini cocktail smokies that have cheese in them if you can find them. If not, I sometimes add a tiny bit of grated or processed cheese inside when I’m wrapping the dough.
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.