How to Make the Perfect Pigs in a Blanket
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Stop buying pigs in a blanket and make it, perfectly, from scratch at home
It's a simple appetizer to make, but should get all of the attention it deserves.
We know what you’re thinking. How is it even possible to perfect a pig in a blanket? When you think of the popular mini appetizer, you probably think of it frozen on a sheet pan, ready to be popped in the oven — so what’s there to discuss?
Click here to see How to Make the Perfect Pigs in a Blanket
Even if you do want to make the classic cocktail wieners at home, you’re probably thinking that there’s not much to worry about. A package of premade dough, mini cocktail franks, and a side of mustard for dipping and you’ve got yourself a dish, right? We beg to differ.[slideshow:
Pigs in a blanket will forever be a widely loved dish, and it deserves to be treated like one. Whether whipping up a small batch for a pre-dinner snack or preparing them for a crowd, there are certain steps that you should take to make them into perfectly passed treats. Ever think about the dough getting soggy? Because if you don't dry your cocktail franks well, it's definitely a possibility. Or how to get a perfect golden crust without overbaking your pigs? All it takes is one simple step.
From the dough and the miniature franks to everything in between their rolled-up goodness, here’s how to make the perfect pig in a blanket.
Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce
Pigs In A Blanket Are The Perfect Easy Lunch
Who would not want to master a super-easy (like, really easy) recipe that comes together with just two ingredients (yes, seriously) and satisfies a crowd of kids or adults? That's right — no one would refuse such an offer! Thankfully, along with Mashed, Laura Sampson, who blogs and shares recipes at Little House Big Alaska, has the perfect recipe for busy afternoons and evenings when hungry mouths beckon.
Her pigs in a blanket recipe will definitely become a go-to in your house, with Sampson telling us, "I like to make them for quick and easy no-brainer lunches or dinners." And you won't have any rumbling stomachs left behind, as she told Mashed, "As far as I can tell, everyone likes them — no one ever turns them down." So, if you have about 20 minutes and an oven, well, then, this recipe is for you and anyone else you need to feed today.
How to make pigs in a blanket…
Start by brushing the inside of each pig cavity in your silicone mold with butter.
Do not spray with cooking spray, as the instructions on the box indicate.Cookie spray once baked on to a silicone mold will develop a skin that cannot be washed off. Over time this will build up leaving your molds a sticky mess.
To make the pigs in a blanket you will need:
- 2 12 Little Pigs in Blankets Silicone Molds
- baking powder
- baking soda
- sugar (don’t leave this out or the pancakes will be really bland)
- melted butter
You can find the cute little pig mold on amazon. I earn a small commission at no additional cost to you for any purchases.
STEP 1 : Make pancake batter.
You can use a pancake mix or make a quick and easy homemade pancake batter.
When I make my pigs in a blanket, I have to call them cows in a blanket to be correct. I think the name ‘pigs in a blanket’ originated from the fact that the traditional meat that was used was pork. However, pigs in a blanket can really be changed to cows in a blanket, chickens in a blanket, or even bison in a blanket depending on what meat you choose!
Traditionally, pigs in a blanket are made with hot dogs or sausages. I like to make my pigs in a blanket using organic, non-GMO beef hot dogs. I have found that the Aldi brand, Simply Nature, makes a healthy organic beef hot dog that tastes delicious. However, I also like to by beef/pork hot dogs from a local farm that sells organic, non-GMO farm products.
Many hot dogs often contain fillers, preservatives, and meat sourced from un-sustainable operations. To avoid supporting those practices and to get the most nutrition from your meat, look for hot dogs that are made with simple ingredients. The meat used should be from pasture-raised animals that have been fed an organic, non-GMO diet. When picking out a healthy hot dog brand, look for these items on the label and in the nutritional information:
- no preservatives or additives
- simple ingredients that you can pronounce and recognize
- no added sugar
How to Make the Perfect Pigs in a Blanket - Recipes
Set the pastry sheets out to thaw. Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the egg in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10x14-inch rectangle. Trim a bit off the edges to make sure they're straight. Cut the rectangle into 7 (2x10-inch) strips. Stack the strips on top of each other, making sure to match up the edges.
With the long side facing you, cut off and discard about 1-inch from the left and right ends of the stack on the diagonal (make sure both cuts are slanted in the same direction). Then, cut the stack crosswise, using the same diagonal cuts, into 3 (about 3-inch long) sections (yielding 21 pieces of pastry). Repeat with the remaining pastry sheet, making 42 pieces in all.
Place 1 piece of pastry on the work surface, with a pointed end facing you. Place 1 sausage crosswise across the center of the pastry. Brush the pointed end farthest from you with the egg. Starting at the end closest to you, roll the pastry around the sausage and press to seal. Repeat with the remaining sausages and pastry. Place the wrapped sausages onto the baking sheets. Brush with the remaining egg.
Bake for 15 minutes or until the pastries are golden brown. Serve with your favorite hot dog condiments.
For additional flavor and texture, after brushing the unbaked pastries with the egg, sprinkle with sesame seeds, poppy seeds and/or sea salt or finely shredded Cheddar cheese, then bake as shown. Or try brushing on some sweet pickle relish, it bakes up like little pickle chips on the outside!
Ingredient Note: The number of cocktail smoked sausages in a 14 ounce package may vary, so don't worry if the pieces of pastry and the number of sausages don't match exactly.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
Crescent Roll Pigs in a Blanket
Little hot dogs wrapped in crescent rolls make a delicious lunch or snack. Affectionately named "pigs in a blanket," they're also the perfect hors-d'oeuvres for a party or casual gathering, and kids can't get enough of them. Bake them for a party or as a television snack and watch them quickly disappear.
Pigs in a blanket is a common term for hot dogs or Vienna sausages baked in a crescent roll (the name also refers to pancake wrapped breakfast sausages). They are quick to make using canned refrigerated crescent rolls. While you could make the dough from scratch, the canned variety comes in the perfect shape needed to wrap the hot dogs and makes the recipe a breeze.
Use a type of cheese that will melt well when baked: Cheddar and American are classic choices. Garnishing the rolls with sesame or poppy seeds adds a little nutty flavor, and dresses them up when serving to adults.
Serve your pigs in a blanket with your favorite mustard. Kids are bound to like plain yellow mustard, and some will even prefer ketchup. Other ideas include a Creole mayonnaise sauce, a combination of mustard and mayonnaise, or your favorite specialty mustard.
How do you make Pigs in a Blanket?
- These go exceptionally quickly because we’re using pre-made dough – start by cutting up refrigerated crescent roll dough. Each triangle gets cut into 3 pieces
- Spread Dijon mustard over the dough — just a tiny bit goes a long way!
- Roll individual mini hot dogs, cocktail franks, or Little Smokies® and place on a baking sheet.
- Brush the dough with an egg wash and add a sprinkle of the seasoning mix to each rolled snack.
- Bake and enjoy these on their own or with a dipping sauce!
Best-Ever Pigs In A Blanket
Here's the real tea. You are not having a party if you don't make pigs in a blanket. Whether its a black tie affair or family game night, this classic hors d'oeuvres is a party necessity. We can't get enough of them, and when they're SO easy to make, there's no reason not to!
What can I use instead of crescent dough?
Biscuit dough or puff pastry would be DELICIOUS instead of crescent dough. There's something very classic about the crescent dough flavor, so we tend to gravitate towards it. Feel free to experiment with your favorite pre-made dough. (Or make your own, if you're fancy like that.)
What else could I season these with besides salt?
Anything you love! We're big fans of topping ours with everything bagel seasoning (like these Everything Bagel Dogs) or brushing with garlic butter before baking. These little guys are kind of a blank slate, ready to be topped with any of your favorite seasonings! (Shredded cheese isn't a bad idea either. )
I can't find cocktail weiners at my grocery store! What do I do?
Good news! You can totally use regular hot dogs for pigs in a blanket. Just cut your hot dogs into quarters and proceed with the recipe as is. Crisis averted! 😎
You can even use different types of sausage! Try a spicy andouille or an herby chicken sausage. Just make you're buying the precooked stuff.
I'm making these for the holidays&mdashhow can I make them special?
We've got just the answer. Make a Pigs in a Blanket Wreath! This method looks fancy but is actually super easy. Simply arrange your pigs in whatever shape you'd like to serve them in and let the oven do the rest. Use the same method for Super Bowl parties with our Pigskin in a Blanket&mdashit's a major crowd pleaser.
What should I serve these with?
When it comes to dips, nothing beats a good grainy mustard. Other dip options include (but are certainly not limited to) ketchup, barbecue sauce, or even ranch dressing!
Making Pigs in a Blanket From Scratch
Many people find that their pigs in a blanket end up soggy because they are purchased frozen and all you have to do before serving them is to heat them up. When they aren’t fresh, they get soggier faster.
However, this isn’t to say they still can’t be good. It just means that you will have to take more precautions.
If you want to make them from scratch, chances are that they will turn out much better. To start, you want to make sure that you have all of the right ingredients to make pigs in a blanket. You’ll need dough, cocktail wieners or mini sausages, and ketchup and mustard.
Before you even start putting together the pigs in a blanket, make sure that you drain all the water out of the sausages. This is one way to prevent the dough from getting soggy later on.
While you can pat the sausages down with a paper towel, you can also use a toothpick to poke holes in them and drain as much water out of them as you possibly can. This will also keep them from potentially exploding when you put them into the oven.
After you do this, you can start wrapping up your piggies! Many people choose to use puff pastry sheets that are already pre-made but if you’re feeling like an overachiever, you can always make the dough yourself.
Before you place them in the oven, be sure to grease up your pan to prevent them from sticking. You can also add a coat of melted butter to your dough to get it brown and add a crispy touch to the dough once cooked.
Those who want an extra added touch to their pigs in a blanket can always add a slice of cheese to them. You can either wrap up the cheese with the dough or you can slice the sausage open and stuff the cheese slice in there.
Once you put them in the oven, they’ll melt perfectly into the sausage.
If you want to keep your pigs in a blanket already made in the fridge a day before cooking, wrap them in a paper towel so it can absorb any moisture that may leak out overnight. This will surely prevent them from getting soggy.
Another option to keeping your pigs in a blanket warm and not soggy is to keep them in a crock pot. This way, they remain fresh no matter where you take them. Be sure to place a sheet of parchment paper in the crock pot before you put the pigs in.
Lastly, you can preheat your sausages in the microwave before wrapping them in dough.
Easy Pigs in a Blanket
Try this quick pigs in a blanket recipe to feed your hungry party guests.
While pigs in a blanket, flavored with Dijon mustard and caraway seeds, are a really special (and delicious) addition to any cocktail party menu, we made ours extra special by shaping them into a circle for easy grabbing (perfect for a Christmas dinner menu or great for a game day dish!). This pull-apart pigs in a blanket recipe, using cocktail franks and crescent roll dough, takes your childhood favorite to the next level, and is best served with plenty of Dijon mustard.
Do you have to wrap pigs in a blanket in crescent roll dough?
No! You can use other store-bought doughs to wrap cocktail franks. Puff pastry is one of our favorites, which adds a little extra elegance to this easy appetizer.
What goes with pigs in a blanket?
Try mixing up a classic cocktail to serve with this homemade pigs in a blanket recipe. They also make for a great addition to a festive cocktail party spread and complement plenty of other appetizers!
How can I mix up the flavors of pigs in a blanket?
Adding flavors into the roll or sprinkling different spices on top offers a little pizzazz to these classic bite-sized appetizers. Here are three variations to spice up (literally!) your go-to party starter:
&bullJalapeño Popper Pigs in a Blanket: Combine 1/2 cup cream cheese with 1/4 cup jarred jalapeños in a food processor and blend to combine. Spread 1 teaspoon of the mixture onto each crescent strip before adding the sausage and rolling. Garnish with a thin slice of fresh jalapeño before baking.
&bullPretzel Pigs in a Blanket: Combine 5 cups water and 1/3 cup baking soda in a large pot and bring to a boil. Spread crescent strips with a heaping teaspoon of mustard before adding sausage. Using tongs or a strainer, dip each wrapped sausage into the boiling water for 5 seconds and place on parchment-lined baking sheet. Garnish with coarse sea salt and bake as directed.
&bullGerman Pigs in a Blanket: Use German-style sausage like Bratwurst, halved vertically if too thick, and cut into 2 1/2-inch lengths. Spread each crescent strip with 1 teaspoon grainy mustard and 1 teaspoon drained sauerkraut. Garnish with caraway seeds.
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