5 Ingredients or Fewer

'Everything' Pigs In a Blanket

November 14, 2018
5 Stars
Photo by Rocky Luten
Author Notes

While these might not be 100% scratch made because of the use of store-bought puff pastry, the addition of grain mustard and a Everything But The Bagel 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

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Makes 30 or 24 if using regular size hot dogs
  • 1 (12 ounce) package beef cocktail franks or 3 (10 ounce) package regular beef hotdogs
  • 1 (17.5) ounce package puff pastry (2 sheets)
  • 1/4 cup whole grain mustard
  • 1 egg beaten with 1 tablespoon water
  • 4 tablespoons 'Everything but the bagel' seasoning blend (Trader Joes)*
In This Recipe
  1. Preheat oven to 350 degrees.
  2. If using regular hot dogs, in lieu of cocktail franks, cut each hot dog into three equal pieces to yield 24 small hot dogs.
  3. Lay out a piece of parchment or wax paper and unfold the defrosted puff pastry onto it. Lightly flatten, with a rolling pin to a 1/4 inch thickness.
  4. Bush the mustard all over the pastry in a thin, even layer. Using a sharp knife, cut the pastry into nine, even, vertical strips. Then, cut the nine strips in half, with one horizontal cut to yield 18 small strips.
  5. Place the frank on one end and roll it up. Place it on a parchment lined baking sheet, seam side down.
  6. Brush the puff pastry with egg wash and sprinkle the everything spice blend on top. Use sparingly, as the blend is salty.
  7. Bake in the preheated oven for 30 minutes, rotating the pan at the 15 minute mark for even browning.
  8. *If you can't source premade 'Everything' spice blend, you can make your own. Mix 1 tablespoon sesame seeds, 1 teaspoon coarse salt, 1 tablespoon dried minced garlic and 1 tablespoon dried minced onion in a bowl.

See what other Food52ers are saying.

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

2 Reviews

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.