These homemade pigs in a blanket are a crowd-pleasing appetizer: smoky cocktail sausages wrapped in flaky pastry, brushed with egg yolk and sprinkled with sesame and poppy seeds, served alongside a tangy sriracha-yogurt dipping sauce.
Pigs in a blanket are simple to prepare and perfect for parties, game days, or casual family gatherings. Using refrigerated puff pastry or crescent roll dough keeps the process quick, and cocktail wieners fit perfectly. You can customize the flavor by choosing pork, beef, turkey, or chicken sausages. Serve them warm with ketchup, mustard, barbecue sauce, or a creamy Sriracha dip for a satisfying finger food that disappears fast.
Ingredients You’ll Need
- Dough: Refrigerated puff pastry or crescent roll dough (crescent dough is convenient because it’s pre-cut into triangles).
- Cocktail Wieners: About 24 cocktail sausages, or 8 regular hot dogs cut into 2‑inch pieces.
- Sesame and Poppy Seeds: For a crunchy, toasted finish.
- Egg Yolk: One egg yolk, beaten, to brush the pastry before baking.
- For the Dipping Sauce: Sriracha, plain yogurt (or sour cream), mayonnaise, lime juice, and salt and pepper to taste.
How to Make Pigs in a Blanket
Prepare a clean work surface and preheat your oven. Lining a baking sheet with parchment paper prevents sticking and makes cleanup easier.
- Cut the pastry and sausages. Preheat the oven to 375°F (190°C). Roll out the puff pastry and cut into small triangles sized to wrap each cocktail wiener (or cut full-size hot dogs into 2‑inch pieces).
- Roll them up. Place a sausage at the base of each triangle and roll toward the tip so the pastry overlaps the sausage but leaves the ends visible.
- Brush and sprinkle. Arrange the wrapped sausages on a parchment-lined baking sheet, brush with beaten egg yolk, and sprinkle with sesame and poppy seeds.
- Bake. Bake 12–15 minutes, until the pastry is puffed and golden brown.
- Make the dipping sauce. In a small bowl, combine 1 tablespoon sriracha, 1/2 cup plain yogurt (or sour cream), 1/3 cup mayonnaise, 1 tablespoon lime juice, and salt and pepper to taste. Chill until serving.
Recipe Tips and Variations
- Dough choice: Puff pastry gives a flaky, buttery texture; crescent roll dough is quicker and already portioned into triangles.
- Sausage options: Use pork, beef, turkey, or chicken sausages depending on preference or dietary needs.
- Keep them crisp: Cool on a wire rack and serve in a single layer to prevent sogginess.
- Full-size version: Wrap full hot dogs in larger dough pieces for an easy dinner option.
- Fun presentations: Arrange the wrapped sausages into shapes (circle, heart, wreath) on parchment and bake as a centerpiece appetizer.
Serving Suggestions
Along with the creamy Sriracha dip, offer ketchup, yellow mustard, honey mustard, barbecue sauce, or relish. For a heartier spread, pair pigs in a blanket with baked beans and potato salad to make a full meal suitable for casual gatherings.
How to Store and Reheat Leftovers
- To store: Refrigerate cooled pigs in a blanket in an airtight container for up to 2 days, or freeze baked pieces for up to 2 months. You can bake from frozen when needed.
- To reheat: Rewarm on a baking sheet at 350°F (175°C) for 6–10 minutes, until heated through and crisp.
More Fun Snack Recipes
- Crunchy pasta chips
- Chicken potstickers
- Homemade bagel chips
- Air fryer Parmesan zucchini fries
- Soft pretzels
Homemade Pigs in a Blanket
Ingredients
For the Pigs in a Blanket
- 1 package puff pastry, or one tube of crescent roll dough
- 24 cocktail wieners, or 8 hot dogs cut into 2-inch pieces
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 1 large egg yolk, whisked
For the Dipping Sauce
- 1 tablespoon sriracha
- 1/2 cup plain yogurt, or sour cream
- 1/3 cup mayonnaise
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry and cut into small triangles sized to the sausages or hot dog pieces.
- Place a sausage at the base of each triangle and roll from the wide side to the tip.
- Place wrapped sausages on a baking sheet with 1 inch of space between each. Brush with beaten egg yolk and sprinkle with sesame and poppy seeds.
- Bake 12–15 minutes, until golden brown.
- While they bake, stir together sriracha, yogurt, mayonnaise, and lime juice. Season with salt and pepper.
- Serve warm with the dipping sauce.
Nutrition
Nutrition estimates are approximate and provided as a courtesy. Values vary by ingredients and preparation.