How to Make Pigs in a Blanket

Pigs in a Blanket is a finger food enjoyed around the world, in a variety of contexts. Generally, some form of pork is wrapped in some kind of bread or other type of dough, or in bacon. In the US, these snacks are often enjoyed as part of a classic child's lunch, casual hors d'oeuvres, or a delicious breakfast item. In the UK, they're a traditional part of a Christmas meal. But no matter when you serve them, this is how to make them.

Ingredients

  • At least 4 standard hot dogs, uncooked
  • 1 can (8-count) crescent roll dough or biscuit dough
  • Ketchup and mustard as a dipping sauce (optional).
  • 1 beaten egg (optional)

Steps

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    Pre-heat the oven according to the directions found on the dough container (or in your favorite recipe if making biscuit dough). Most brands call for 375 degrees F (190 degrees C).
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    Separate and roll out each croissant dough triangle. Make sure the dough isn't too thick or so thin that it will break. Keep in mind that the dough will rise and expand in the oven while baking.
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    Break or cut each hot dog in half. Place each half at the bottom point of the triangle and roll it up to the top (wide end) so that the dough is blanketing it, covering the middle of the hot dog completely. Vienna Sausages or Little Smokies are used whole, while regular hot dogs should be halved.
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    Place the rolled-up hot dogs on a greased baking sheet about 1 inch (approx. 2.5 cm) away from each other.
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    Bake in oven for 11–15 minutes or until the dough is golden brown.
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    Remove pan from the oven and let your treats cool before serving. Finished!

Tips

  • If the inside of the croissant dough is gooey, place the piggies back in the oven for an additional two minutes or so. You don't want them to burn, but you do want everything to be cooked.
  • The American version can also be made with biscuit dough (scratch or from a mix such as Bisquick) instead of croissant dough.
  • If you want, add seasoning to the dough.
  • If they are not getting golden brown, cook them longer.
  • If you encounter problems with the dough falling off before cooking them, a light coating of whipped egg brushed onto the hot dogs before rolling might hold the dough in place.
  • Alternatively, you can use Hebrew National hot dogs, which also work very well, as do Little Smokies cocktail franks and canned Vienna Sausages.
  • Have the piggies cool before you serve them.
  • Pre-cooked sausages (such Brown-N-Serve breakfast links) can also be used rather than hot dogs.

Warnings

  • If the hot dogs appear under-cooked, bake them for a little longer, but take caution not to burn them.
  • Do not consume any under-cooked items.

Things You'll Need

  • Baking sheet

Sources and Citations

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