Why You’ll Love these Classic Pigs-in-a-Blanket
When it comes to crowd-pleasing appetizers, nothing beats these classic pigs-in-a-blanket.
I’m obsessed with how versatile they are—stuff them with cheese, add caramelized onions, or keep them deliciously simple. The flaky puff pastry creates that perfect contrast to the juicy mini hot dogs inside.
They’re incredibly easy to make, even when you’re rushing before guests arrive.
Need something that both kids and adults will devour? These little bites solve that problem.
The best part? You can prep them ahead and bake just before serving. Warm, savory, handheld perfection.
What Ingredients are in Classic Pigs-in-a-Blanket?
Making classic pigs-in-a-blanket at home requires just a handful of simple ingredients that transform into something truly magical when combined. The beauty of this appetizer lies in its simplicity—we’re talking about basic components that work together to create that perfect bite of savory goodness wrapped in golden, flaky pastry. And trust me, once you gather these ingredients, you’re already halfway to appetizer heaven.
- 2 pounds mini hot dogs (approximately 60)
- 17½ ounces frozen puff pastry, thawed
- Cheddar cheese, cut into small pieces (optional)
- Caramelized onion (optional)
- 1 large egg (for egg wash)
- All-purpose flour (for dusting work surface)
- Poppy, sesame, or mustard seeds (for topping)
- Mustard and ketchup (for serving)
What I love about these ingredients is how customizable they’re to your preferences. Not a fan of cheese? Skip it! Want to go all out with the toppings? Sprinkle different seeds on different batches to please every palate. The puff pastry is really the star here—it provides that irresistible flaky texture that makes these little bites so addictive. And while mini hot dogs (sometimes called cocktail wieners) work best, you could certainly cut regular hot dogs into smaller pieces in a pinch. Just remember to thaw that puff pastry completely before working with it, or you’ll end up with tears and cracks that make wrapping much more difficult.
How to Make these Classic Pigs-in-a-Blanket
To prepare these irresistible bites, start by customizing your 2 pounds of mini hot dogs (about 60 total). Cut them lengthwise about three-quarters of the way through, creating a pocket that’s perfect for tucking in your optional fillings. This is where you can get creative—slide in small pieces of cheddar cheese or about a half teaspoon of caramelized onions into each hot dog. If you’re keeping things simple and skipping the fillings, just poke the hot dogs several times with the tip of a knife to prevent them from bursting while baking.
Next comes the puff pastry magic. On a lightly floured work surface, roll out your 17½ ounces of thawed puff pastry (one sheet at a time) into a 14-by-11-inch rectangle. The key here is working with completely thawed pastry—cold but pliable. Cut each sheet lengthwise into seven 1½-inch strips, then cut each strip crosswise into 4 rectangles, giving you pieces about 3½ inches long.
Now for the wrapping technique: place a prepared hot dog on the narrow end of each pastry rectangle, then gently roll to enclose it. While you’re working, whisk together 1 large egg with a tablespoon of water to create an egg wash, which you’ll brush over each wrapped hot dog. This gives them that gorgeous golden color when baked.
For the finishing touch before baking, line your baking sheets with parchment paper or a nonstick mat, and arrange your wrapped dogs with a little space between them. Brush each one generously with the egg wash, then sprinkle with poppy, sesame, or mustard seeds if you’d like—or try a combination for variety! The seeds add not just flavor but a lovely texture contrast to the flaky pastry.
These little beauties will need to bake until they’re golden and puffed, at which point they’re ready to serve alongside classic condiments like ketchup and mustard. Can you imagine anything more perfect for your next gathering? The hardest part, honestly, isn’t eating them all before your guests arrive.
Classic Pigs-in-a-Blanket Substitutions and Variations
While the classic pigs-in-a-blanket recipe is already a crowd-pleaser, there’s plenty of room for creativity with this versatile appetizer.
I love swapping mini hot dogs for chicken sausage, turkey dogs, or even veggie options for health-conscious guests.
Don’t feel limited by puff pastry either—crescent roll dough, pizza dough, or pretzel dough can create deliciously different textures.
For flavor variations, why not try brushing the dough with garlic butter?
Or mixing herbs into the pastry?
The filling possibilities are endless: pepper jack for spice lovers, bacon bits with the cheese, or even a thin layer of cream cheese.
Trust me, these tiny tweaks make all the difference.
What to Serve with Classic Pigs-in-a-Blanket
Every great appetizer deserves equally delicious accompaniments, and classic pigs-in-a-blanket are no exception.
I love offering a variety of dipping options beyond the traditional mustard and ketchup. Why not try honey mustard, spicy aioli, or even a tangy barbecue sauce? They’re game-changers.
For a complete spread, I recommend balancing these savory bites with fresh crudités, a cheese board, or some crispy potato chips.
A light salad works too, for those pretending to be virtuous while reaching for their fourth pig-in-a-blanket. Trust me, we’ve all been there.
Final Thoughts
Although these humble appetizers might seem simple, classic pigs-in-a-blanket have stood the test of time for good reason.
They’re the perfect bite-sized treat that brings together savory meat, flaky pastry, and endless customization options.
I can’t imagine a party spread without these crowd-pleasers making an appearance.
Why not experiment with different fillings? A bit of cheese, some caramelized onions—each variation offers a new flavor profile to enjoy.
