Get ready for the ultimate easy and crowd-pleasing appetizer: Puff Pastry Pigs in a Blanket! This recipe takes the classic “pigs in a blanket” concept and elevates it using flaky, buttery puff pastry wrapped around savory hot dogs or mini cocktail wieners. I absolutely love making these Puff Pastry Pigs in a Blanket for parties because they are ridiculously simple to assemble, look fantastic, and disappear in minutes! They’re perfect for holiday entertaining, game days, kids’ parties, or any time you need a delicious and fun bite-sized snack – fantastic for spring gatherings happening now!
Why You’ll Love These Puff Pastry Pigs in a Blanket
- Super Easy: Uses store-bought puff pastry and hot dogs/mini sausages for minimal effort.
- Flaky and Buttery: Puff pastry creates a much lighter and flakier texture than traditional doughs.
- Crowd-Pleasing Favorite: Everyone loves pigs in a blanket! This version feels a little fancier.
- Customizable Toppings: Easily change up the flavor with different seeds, cheeses, or seasonings.
- Perfect Party Food: Bite-sized, easy to handle, and always a hit.
Ingredients for Puff Pastry Pigs in a Blanket
Here’s what you’ll need to make these easy and delicious appetizers. The full list with measurements is in the recipe card below.
Main Components
- Frozen puff pastry sheets (Pastry)
- Regular hot dogs (or mini cocktail wieners) (Meat)
Egg Wash and Toppings
- Egg yolk (Binder/Wash)
- Water (Liquid)
- Salt (for egg wash) (Seasoning)
- Shredded Cheddar cheese (optional topping) (Dairy)
- Sesame seeds (optional topping) (Seed)
- Italian seasoning (optional topping) (Spice Blend)
- Other potential toppings: Everything bagel seasoning, coarse salt, poppy seeds
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While the classic is fantastic, you can easily customize these Puff Pastry Pigs in a Blanket:
- Different Sausages: Use mini smoked sausages, chicken sausages, or even vegetarian hot dogs.
- Add Cheese Inside: Wrap a small strip of cheese (cheddar, Swiss, American) around the hot dog piece before wrapping with pastry.
- Spicy Kick: Brush the puff pastry lightly with Dijon mustard or a spicy brown mustard before wrapping.
- Sweet & Savory: Add a tiny dab of fig jam or apple butter inside before wrapping.
- Different Seasonings: Use everything bagel seasoning, garlic powder, or paprika on top.
How to Make Puff Pastry Pigs in a Blanket
Let me show you how incredibly simple it is to make these Puff Pastry Pigs in a Blanket:
Prep Oven, Pastry, and Sausages
- First, I preheat my oven to 400°F (200°C). I line a baking sheet with parchment paper for easy cleanup.
- I make sure my puff pastry is properly thawed according to the package instructions (usually about 30-40 minutes at room temperature, or overnight in the fridge).
- If using regular hot dogs, I cut them into bite-sized 1-inch chunks. Mini cocktail wieners can be used whole.
Assemble the Pigs in a Blanket
- I lightly flour my work surface and gently unfold or roll out one sheet of the puff pastry.
- Using a sharp knife or a pizza cutter, I cut the puff pastry into long strips, about 1-inch wide.
- I take one hot dog piece (or mini wiener) and roll it up snugly in a puff pastry strip, trimming any excess pastry. Sometimes I lightly wet the end edge of the pastry strip with water to help it seal.
- I place the wrapped “pig” seam-side down on the prepared baking sheet.
- I repeat this process with the remaining sausage pieces and pastry strips, arranging them on the baking sheet with a little space in between.
- I repeat with the second sheet of puff pastry if needed for all the sausage pieces.
Chill, Brush, and Top
- Once all the bites are assembled on the baking sheet(s), I chill them in my refrigerator for 10-15 minutes. This quick chill helps the puff pastry puff up better and become flakier during baking!
- While they chill, I prepare the egg wash. I beat the egg yolk with a pinch of salt and a few drops (about 1-2 teaspoons) of water until well blended.
- I remove the chilled pigs in a blanket from the refrigerator.
- Using a pastry brush, I lightly brush the tops and sides of each pastry bite with the beaten egg wash. This gives them a beautiful golden color!
- Now, I sprinkle them with my desired toppings – shredded cheddar cheese, sesame seeds, Italian seasoning, everything bagel seasoning, coarse salt – whatever I’m in the mood for!
Bake
- I bake the Puff Pastry Pigs in a Blanket in the preheated oven for about 15-20 minutes (the original recipe notes 20, adjust as needed). They’re ready when the puff pastry has puffed up, turned a beautiful golden brown, and looks crisp.
- I remove them from the oven and let them cool slightly on the baking sheet for a few minutes before transferring to a serving platter.
Tips and Tricks for the BEST Puff Pastry Bites
Here are my secrets for making perfect Puff Pastry Pigs in a Blanket:
- Keep Puff Pastry Cold: Work with cold, thawed puff pastry. If it gets too warm and sticky, pop it back in the fridge for a few minutes.
- Don’t Stretch Pastry Too Thin: Gently wrap the pastry around the sausage; don’t stretch it tightly, or it might tear or not puff as well.
- Chill Before Baking: The brief chill helps ensure maximum puffiness and flakiness.
- Egg Wash is Key: Don’t skip the egg wash! It gives the pastry a beautiful golden sheen.
- Bake Until Golden: Ensure the pastry is fully cooked, puffed, and golden brown for the best texture.
How to Serve
These Puff Pastry Pigs in a Blanket are the ultimate party appetizer! Serve them warm:
- With Dipping Sauces: Offer a variety of dips like honey mustard, spicy brown mustard, ketchup, barbecue sauce, or cheese sauce.
- On a Platter: Arrange them nicely on a platter for easy grabbing.
- For Parties: Perfect finger food for game days, holidays, birthdays, or casual get-togethers.
- Kids Love Them: A guaranteed hit with younger eaters (and adults too!).
They are also good served at room temperature.
Make Ahead and Storage
- Make Ahead: You can assemble the pigs in a blanket (unbaked) up to a day ahead. Place them on the parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. Brush with egg wash and add toppings just before baking (you may need to add a couple of extra minutes to the baking time). You can also freeze the unbaked pigs in a blanket on the baking sheet until solid, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding several extra minutes to the baking time.
- Storage: Store leftover baked pigs in a blanket in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat briefly in a toaster oven, regular oven, or air fryer at around 350°F (175°C) for a few minutes to restore crispness. Microwaving will make the pastry soft.
FAQs about Puff Pastry Pigs in a Blanket
- Can I use crescent roll dough instead of puff pastry?
- Yes, you can use refrigerated crescent roll dough for a softer, more traditional pig in a blanket, but you won’t get the same flaky layers as puff pastry. Adjust baking time according to the crescent roll package directions.
- What kind of hot dogs/sausages work best?
- Mini cocktail wieners (lit’l smokies) are easiest as they require no cutting. Standard beef, pork, or turkey hot dogs cut into pieces work great too. Cooked chicken or apple sausages are also delicious options.
- How do I prevent the bottoms from getting soggy?
- Baking on parchment paper helps. Ensure your oven is fully preheated. If using sausages with higher fat content, some grease might render out, but the puff pastry usually stays fairly crisp. Using a wire rack inside the baking sheet can also promote air circulation.
Enjoy these incredibly easy, flaky, and crowd-pleasing Puff Pastry Pigs in a Blanket! They’re the perfect party bite.
Print
Puff Pastry Pigs in a Blanket
- Prep Time: 15 minutes
- Chill Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24–30 bites 1x
- Category: Appetizer, Snack
- Cuisine: American
Description
Pigs in a blanket with a flavorful sausage filling wrapped in crisp puff pastry make the perfect bite-size appetizers for the holidays! Customize these easy sausage rolls with herbs, spices, and cheese – everyone will rave about them!
Ingredients
Scale
- 1 box (usually containing 2 sheets) frozen puff pastry, thawed according to package instructions
- 1 package regular hot dogs (cut into 1-inch pieces) OR mini cocktail wieners
- 1 large egg yolk
- Pinch of salt
- Few drops of water
Optional Toppings:
- Shredded Cheddar cheese
- Sesame seeds
- Poppy seeds
- Italian seasoning
- Coarse salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare Puff Pastry: Gently unfold the thawed puff pastry sheet(s) on a lightly floured surface. If needed, roll slightly to smooth out creases. Using a sharp knife or pizza cutter, cut the pastry into long strips, about 1-inch wide.
- Prepare Sausages: If using regular hot dogs, cut them into 1-inch long pieces. If using mini cocktail wieners, leave them whole.
- Assemble Roll-Ups: Place a piece of hot dog or a mini wiener at one end of a puff pastry strip. Roll the sausage snugly into the puff pastry strip. Trim any excess pastry if needed. Repeat with remaining sausages and pastry strips.
- Arrange and Chill: Place the rolled “pigs in a blanket” seam-side down on the prepared baking sheet, leaving a little space between each one. Place the baking sheet in the refrigerator or freezer to chill for 10-15 minutes. This helps the pastry puff up better.
- Prepare Egg Wash: In a small bowl, beat the egg yolk with a pinch of salt and a few drops of water until well combined.
- Apply Egg Wash and Toppings: Remove the chilled roll-ups from the refrigerator/freezer. Brush the tops of the puff pastry with the beaten egg wash. If desired, sprinkle with shredded cheese, sesame seeds, Italian seasoning, or other toppings.
- Bake: Bake in the preheated oven for about 20 minutes, or until the puff pastry is puffed, golden brown, and crisp.
- Serve: Remove from the oven and let cool slightly. Serve warm or at room temperature.
Notes
- Puff Pastry: Ensure the puff pastry is thawed according to package directions but kept cold for optimal puffiness. All-butter puff pastry generally yields the best flavor.
- Sausages: Regular hot dogs, beef franks, mini cocktail wieners, or even small cooked sausages can be used.
- Chilling: Chilling the assembled roll-ups before baking helps the pastry rise higher and become flakier.
- Egg Wash: Provides a nice golden color and helps toppings adhere.
- Toppings: Get creative with toppings like everything bagel seasoning, different cheeses, or dried herbs.
- Storage: Store cooled leftovers in an airtight container at room temperature for a day or in the refrigerator for 2-3 days. Reheat in an oven or air fryer at 350°F (175°C) for a few minutes to restore crispness.