Best Puff Pastry Pigs In A Blanket Recipe

Best Puff Pastry Pigs In A Blanket Recipe: The simple taste of pigs wrapped in a blanket and covered in bread dough is beloved by all. But when you encase these miniature hot dogs in tender puff pastry, the flavor of this snack takes a whole new level.

As for me, I’m a true fan of hot dogs. They’ve always had my undying love. This gal will be in ecstasy if you slather those pups with a ton of pickle relish, drizzle some ketchup and mustard, and then put them inside a soft, buttery bun.

That’s how hot dogs are eaten downtown.

When a hot dog is wrapped in buttery, flaky pastry dough to form a gently puffed built-in bun, it becomes a somewhat more sophisticated uptown meal.

They are equally valued at a combative Super Bowl party as they are at a formal dinner party.

Best Puff Pastry Pigs In A Blanket Recipe

• Set oven temperature to 400°F.

• Puff pastry should be defrosted per the directions on the package. Roll out the pastry to a about 19″ by 12″ rectangle on a counter dusted with flour. To make a total of 16 rectangles, cut the large rectangle in half lengthwise and the smaller rectangles into eight equal portions.

• Top half of each pastry rectangle with a dab of mustard. Place a half of a sausage or hot dog on top of the mustard and top with your preferred herb. Seal the ends by rolling the sausage in the pastry and brushing the opposite end of the rectangle with a bit of the beaten egg. To allow the pastry to cool, place the sausage rolls in the refrigerator for fifteen to twenty minutes.

• Take the pastries out of the fridge, puncture the tops with a fork, then brush with the remaining beaten egg, sprinkle with kosher salt, and bake for 25 to 30 minutes, or until the crust is crisp and golden brown. Take out of the oven and serve hot or cold with more mustard.

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Nutrition

• Calories: 217 kcal
• Carbohydrates: 17g
• Protein: 5g
• Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 250mg
• Potassium: 57mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 15 IU
• Calcium: 11mg
• Iron: 1mg

FAQs AND QUESTIONs

How to Make Pigs in a Blanket

• Defrost the puff pastry, then roll it out into a large rectangle. Cut into 16 small rectangles.
• No need for ketchup, pickle relish, onions or kraut. All these dogs need is a slather of dijon or grainy mustard before rolling them up in the puff pastry with a scattering of fresh herbs such as thyme, rosemary, or marjoram.

• Seal the ends of the pastry with an egg wash, then pop the dogs into the fridge for 15 or so minutes to give the pastry time to chill.
• Just before baking these pigs in a blanket, brush them all over with egg wash and sprinkle with kosher salt. Bake until the puff pastry turns golden brown.

Can I prepare these in advance?

• Although I’ve never kept these little pigs in a blanket in the refrigerator for more than 20 minutes, you should be able to chill them over night before baking them the following day. If this works for you after trying it out, please let me know in the comments section below!

Can I make these with crescent rolls?

• Yes, in a technical sense, but the puff pastry is the real star of this recipe. If you’ve never made pigs in a blanket like this, give it a try.

Tips for Making Pigs in a Blanket

• One of the keys to these easy-to-make-and-bake appetizers that everyone will love is thawed puff pastry from the freezer section. Though I usually freeze a package of puff pastry for moments like these, the greatest puff comes from a new bag, so make sure to check the expiration date.
• For the finest flavor, in my opinion, I use all-beef kosher hot dogs, but I’ve also made these rolls with sausages and my favorite is the apple chicken sausage version.
• I like to top my puffs with a sprinkling of crisp, flake herbed salt, but sesame or poppy seeds would also provide a delicious crunch, and they would go well with another round of spiced mustard. However, they’re delicious on their own