5 Ingredients or Fewer

'Everything' Pigs in a Blanket

January  5, 2022
5
5 Ratings
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 30 minutes
  • makes 30 (or 24 if using regular size hot dogs)
Author Notes

While these might not be 100% scratch made because of the use of store-bought puff pastry, the addition of grainy mustard and an "everything" spice blend makes these homemade piggies absolutely delicious!

Even better? These freeze beautifully, so make them before your next cocktail party and bake them—straight from the freezer! —Anna Francese Gass

Test Kitchen Notes

Sure, you could go out and buy frozen pigs in a blanket in anticipation of your next cocktail party or family gathering. But this version is just so much more fun, and both adults and kids alike will devour a platter of these adorable little appetizers. Your family may argue about which is the best dipping sauce to use, from what kind of mustard to, gasp, ketchup, but we'll leave that entirely up to you. Making these is also a really great way to use up hot dogs if you find yourself with a whole bunch of extras...for whatever reason! You can just cut them into three equal pieces, and you'll have enough for 24 dogs. What really puts this recipe over the top is using an "everything" spice blend, which you sprinkle on top of the little dogs before they go in the oven. You'll wonder why you haven't been using it for pigs in the blanket this entire time.

If you can't source the premade 'Everything' spice blend, which you can find at Trader Joe's and online, you can make your own. In a small bowl, mix 1 tablespoon sesame seeds, 1 teaspoon coarse salt, 1 tablespoon dried minced garlic, and 1 tablespoon dried minced onion. Feel free to play around with the spices and ratios to suit your tastes though. Basically anything goes with a recipe this easy and versatile. Feel free to let us know what kind of spice blend you come up with in the comments. —The Editors

Ingredients
  • 1 (12-ounce) package beef cocktail franks or 3 (10-ounce) packages regular beef hot dogs
  • 1 (17.5-ounce) package puff pastry (2 sheets)
  • 1/4 cup whole-grain mustard
  • 1 large egg beaten with 1 tablespoon water
  • 4 tablespoons 'everything but the bagel' seasoning blend (Trader Joe's)
In This Recipe
Directions
  1. Heat the oven to 350°F. If you're using regular hot dogs in lieu of cocktail franks, cut each hot dog into 3 equal pieces to yield 24 small hot dogs.
  2. Lay out a piece of parchment or wax paper and unfold the puff pastry on it. Lightly flatten with a rolling pin until about ¼ inch thick.
  3. Bush the mustard all over the pastry in a thin, even layer. Using a sharp knife, cut the pastry into 9 vertical strips. Cut the 9 strips in half horizontally to yield 18 small strips.
  4. Place the frank on the end of one strip and roll it up. Arrange on a parchment-lined baking sheet seam side down.
  5. Brush the puff pastry with egg wash and sprinkle the everything spice blend on top; use sparingly, as the blend is salty.
  6. Bake, rotating the pan halfway through, for about 30 minutes, until the pastry is golden brown.

See what other Food52ers are saying.

  • redkat
    redkat
  • Jenifer
    Jenifer
  • ghainskom
    ghainskom
  • erin leary
    erin leary
Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.

4 Reviews

Jenifer January 26, 2022
These were fabulous! I made them ahead of time and popped them in the freezer until the party. Everyone loved them and they are so darn cute too.
I did find the "everything bagel" seasoning and didn't realize until I got home that it was unsalted. However, with the saltiness of the "pigs" it was fine.
I did perhaps cut the puff pastry a little wide so some of these pigs were pretty smothered by their blankets. Love this recipe. Adults and children both raved.
 
ghainskom January 4, 2022
Iade this with veggie sausages and the homemade "everything" blend was exactly the right taste kicker.
 
redkat December 15, 2019
Can this be partially baked and continued later when I arrive at the party?
 
erin L. December 17, 2019
I wouldn't--I think it would melt all the butter in the pastry and ruin it.