Homemade pigs in a blanket is a surefire way to get your next party started ~ refrigerated crescent dough wrapped around cocktail wieners has been a classic American appetizer for generations!
When was the last time you had pigs in a blanket? Maybe it’s been a while, but I bet you can still remember biting into that soft crescent roll dough and hitting that juicy little hot dog or smoked sausage. Pigs in blankets are a beloved American appetizer invented during the post WWII boom in processed foods, and they’ve been a party favorite ever since. While I usually focus on whole foods here in the Great Island kitchen, I stray outside those boundaries every once in a while (especially with something this delish!)
Let’s dig in
Pigs in a blanket ingredients
- mini cocktail wieners or little smokies sausages
- Pillsbury refrigerated crescent dough
- personally I prefer the texture of refrigerated crescent roll dough to heavier homemade bread crusts for this recipe. The buttery softness of the refrigerated dough is perfect. And so easy.
- egg
- a beaten egg with a splash of water is brushed on the dough before baking and creates a really nice golden sheen, so don’t skip it.
- optional garnishes
- coarse salt, poppy seeds, Everything Bagel seasoning, etc.
Don’t forget the dip!
You wouldn’t eat a naked hotdog, and you definitely don’t want to serve pigs in a blanket without something dunk-able. Honestly, the dips are half the fun of this classic appetizer. And when it comes to dips, I love options. I set out a combination of homemade and store-bought and of course you can narrow down your choices to just a few ~ I go overboard!
Classic dips for pigs in a blanket
Buttermilk Ranch
- We love buttermilk ranch and homemade is a thousand percent better than bottled. Here’s my recipe for homemade buttermilk ranch dressing. Want the secret shortcut version? Thin sour cream with a little buttermilk and blend in some ranch dressing mix (from a packet.)
Honey Mustard
- One of my favorites, and easy to remember how to make: equal parts mayo, honey, and yellow mustard. I like to use hot honey for a little kick. Finish with a dash of cider vinegar and salt to taste.
Zesty dips for pigs in a blanket
Buffalo Mayo
- You can purchase this readymade, but it’s super easy to make: just mix mayo, hot sauce, and a dash of Worcestershire sauce to taste. Add a pinch of garlic powder and salt, too.
Spicy Ketchup
- Easily bought (Heinz is selling several different spicy ketchup flavors) and easily made, see my recipe for Roasted Jalapeño Ketchup.
Carolina Gold BBQ
- This regional bbq sauce is the perfect dip for pigs in blankets! You can find this in the bbq sauce section of your grocery store, but I like to make mine homemade. Recipe here.
Creamy dips for pigs in a blanket
Horseradish Sour Cream
- Blend sour cream with prepared horseradish to taste. It gives a zesty little kick to your pigs in blankets.
Creamy Blue Cheese
- My recipe for creamy blue cheese dressing is perfect for salads, dipping crudité, wings, and these pigs in blankets.
Asian inspired dips for pigs in a blanket
Sweet Chili Sauce
- Go ahead and buy it in a bottle, but once you make my Sweet Chili Sauce Recipe you won’t ever want to do that again!
Thai Curry
- So easy ~ just whisk together mayo with a couple of teaspoons of Thai curry paste (find it right in the International aisle of your supermarket, you might see red, yellow, or green. I use yellow.) Add as much or as little as you like. I sometimes add a bit of turmeric for color.
What’s the scoop with double dipping?
Can you double dip your pigs in a blanket? Does it introduce dangerous bacteria into your dip? Should you give double dippers the evil eye?
The folks at Scientific American did a series of experiments and found that, yes, double dipping does introduce bacteria into dips (abut 1,000 bacteria/ml of dip.) The team concluded that, even though the risk of you getting sick from double dipping is low, yes, you probably want to steer clear of double dippers.
Harvard Health advises serial double dippers to: Turn the chip (or pig!) around to double dip from the unbitten end. But here’s another solution: provide small spoons and individual appetizer plates with your pigs in a blanket. The spoon in the dips sends a signal to guests to do the right thing.
Or, do what I do, go in for a nice big dunk and pop the whole pigs in a blanket in your mouth at once. Small talk is overrated anyway 🙂
Pigs in Blankets
Equipment
- parchment paper or foil
Ingredients
- 24 mini hot dogs or little smokies sausages
- 8 ounce tube refrigerated crescent roll dough
- 1 egg
optional topping
- poppy seeds, sea salt, sesame seeds, Everything but the Bagel seasoning, etc.
Instructions
- Preheat oven to 375F. Line 2 baking sheets with parchment paper or foil to prevent sticking.
- Open the tube of crescent dough and unroll. Start with half of the sheet, and put the other half back in the refrigerator, wrapped in plastic, to keep it chilled.
- Carefully separate the perforated triangles. Use a sharp knife to slice each triangle into 3 long thin triangles.
- Wrap up each mini hotdog in each of the triangles, starting at the wider base and rolling up to the tip. Set each one on the lined baking sheet.
- Whisk the egg well with a splash of water in a small cup. Brush the egg wash over the surface of each pig in blanket. Top with a sprinkle of poppy seeds or whatever topping you choose. Note: once prepped, bake your pigs in a blanket asap so the dough stays cold. If you aren't ready to bake, refrigerate the tray.
- Bake for about 14 minutes, or until golden and sizzling.
- While the first pan is baking prep the rest of the pigs in blankets and bake after the first tray comes out of the oven.
- Serve your pigs in a blanket hot, with dipping sauces* of your choice.
- Reheat leftover pigs in blankets for 30 seconds to one minute in the microwave.
