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Prep time
15 minutes
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Cook time
30 minutes
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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
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1
(12-ounce) package beef cocktail franks or 3 (10-ounce) packages regular beef hot dogs
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1
(17.5-ounce) package puff pastry (2 sheets)
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1/4 cup
whole-grain mustard
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1
large egg beaten with 1 tablespoon water
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4 tablespoons
'everything but the bagel' seasoning blend (Trader Joe's)
Directions
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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.
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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.
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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.
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Place the frank on the end of one strip and roll it up. Arrange on a parchment-lined baking sheet seam side down.
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Brush the puff pastry with egg wash and sprinkle the everything spice blend on top; use sparingly, as the blend is salty.
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Bake, rotating the pan halfway through, for about 30 minutes, until the pastry is golden brown.
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