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These homemade pigs in a blanket are made with mini beef franks or Little Smokies wrapped in flaky puff pastry, brushed with egg wash, sprinkled with your favorite toppings, and baked until golden and crisp. They’re an easy party appetizer that feels a little more special than the classic crescent-roll version but still comes together fast.
I’ve made plenty of crescent-roll pigs in a blanket over the years, but puff pastry is my favorite when I want them extra buttery and crisp. It bakes up light and flaky, holds the mini franks well, and makes this nostalgic party snack feel just a little more special for holidays, game day, and casual get-togethers.
Table of Contents
- Kellie’s Note Perfect Pigs in Blankets
- Ingredients for Pigs in a Blanket
- How to Make Pigs in a Blanket
- What are Pigs in a Blanket
- Tips for Perfect Pigs in a Blanket
- The Best Way To Cook Pigs in a Blanket
- How To Make Pigs in a Blanket In Advance
- Storage and Reheating
- What to Serve with Pigs in a Blanket
- More Easy Appetizer Ideas
- Pigs in a Blanket Recipe
Kellie’s Note
Perfect Pigs in Blankets
Holidays and the big game are right around the corner and that means, it’s time to make piles of snacks to nosh on while entertaining friends. That’s all we really want when hitting the parties all season long. Chips and cheesy dips, pulled pork sandwiches, Bourbon BBQ CrockPot Little Smokies and crescent roll pigs in a blanket to pop in our mouths with reckless abandon.
A party must have, these Homemade Pigs in a Blanket are the easiest appetizer to make and we love to flavor them with all kinds of toppings. There’s really something for everyone here. It is always the perfect party appetizer.
Ingredients for Pigs in a Blanket
- Puff Pastry Dough – Puff pastry creates a lighter, flakier, more buttery blanket than crescent roll dough. Crescent rolls work in a pinch, but puff pastry gives these homemade pigs in a blanket a crisp, bakery-style finish.
- Mini Beef Franks or Little Smokies – Mini beef franks, cocktail wieners, or Little Smokies all work well. Pat them dry before wrapping so the pastry bakes up crisp instead of soggy.
- Dijon Mustard – A thin layer of Dijon adds tangy flavor inside the pastry. Honey mustard also works, or you can leave it out for a more classic flavor.
- Egg – A beaten egg helps the pastry bake up glossy and golden brown, and it helps the toppings stick.
- Toppings – Everything bagel seasoning, sesame seeds, poppy seeds, coarse sea salt, za’atar, or your favorite seasoning blend all work well.
For the full ingredient list and exact measurements, see the recipe card below.
How to Make Pigs in a Blanket
Making pigs in a blanket with puff pastry is quick and easy. The key is to keep the pastry cold, pat the mini franks dry, and bake until the pastry is puffed and golden.
- Thaw the puff pastry according to the package directions.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll out the pastry into an even square.
- Cut the pastry into approximately 2-inch squares.
- Brush lightly with Dijon mustard, if using.
- Wrap each mini frank diagonally in a piece of pastry.
- Place seam-side down on the prepared baking sheet.
- Brush with egg wash and sprinkle with your favorite toppings.
- Bake for 10–12 minutes, or until the pastry is puffed, golden brown, and crisp.
- Serve warm with mustard, ketchup, honey mustard, or your favorite dipping sauce.
They’re so simple to make it’s silly! I, also, like to serve them with this easy cheese sauce or Chick Fil A Sauce for dipping.
What are Pigs in a Blanket
Pigs in a blanket are mini sausages or cocktail wieners wrapped in dough and baked until golden, puffy, and crisp. They’re most often made with crescent roll dough or puff pastry and served as a party appetizer, game day snack, or holiday finger food.
The dish has roots in European sausage-in-dough recipes, and today there are many versions made with puff pastry, crescent rolls, bread dough, or even pretzel dough.
Tips for Perfect Pigs in a Blanket
- Thaw the puff pastry completely. If it is still frozen, it can crack or tear when you roll it.
- Keep the pastry cold. Puff pastry bakes best when it is chilled, so work quickly and refrigerate the wrapped franks if the dough gets too soft.
- Pat the mini franks dry. Extra moisture can steam inside the pastry and keep it from baking up crisp.
- Place them seam-side down. This helps keep the pastry wrapped tightly around the sausage as it bakes.
- Do not skip the egg wash. It gives the pastry a golden, glossy finish and helps the toppings stick.
- Customize the toppings. Try everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, za’atar, cheese, or bacon.
- Bake until golden. They’re ready when the pastry is puffed, golden brown, and crisp around the edges.
The Best Way To Cook Pigs in a Blanket
Baking is the best way to cook puff pastry pigs in a blanket. The dry oven heat helps the pastry puff, brown, and crisp evenly without becoming greasy.
I bake them in a 350°F oven until the pastry is golden brown and puffed, usually about 10–12 minutes. Frying is messier and can make the pastry heavy, while baking keeps these pigs in a blanket light, flaky, and buttery.
You can also make this recipe with full-size hot dogs. Just cut the puff pastry into larger squares and add a few extra minutes to the baking time as needed.
How To Make Pigs in a Blanket In Advance
These pigs in a blanket are a great make-ahead appetizer for parties, holidays, and game day.
- To Refrigerate – Assemble the pigs in a blanket as directed, place them on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate until ready to bake. For the best finish, add the egg wash and toppings right before baking.
- To Freeze – Arrange the assembled pigs in a blanket in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a zip-top freezer bag and freeze for up to 2 months.
- To Bake From Frozen – Arrange the frozen pigs in a blanket on a baking sheet and bake at 350°F for 20–25 minutes, or until puffed and golden brown.
Reader tip: One reader asked if the egg wash could be added before freezing, and yes, these can be fully prepped before freezing so they’re ready to bake straight from the freezer.
Storage and Reheating
- Store leftover pigs in a blanket in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them on a baking sheet and warm in a 350°F oven until heated through and crisp. Avoid microwaving if possible, because it can soften the puff pastry.
For best results, reheat only what you plan to serve and keep them in a single layer so the pastry stays crisp.
What to Serve with Pigs in a Blanket
Pigs in a blanket are best served with a few dipping sauces so everyone can choose their favorite. Classic mustard and ketchup always work, but you can make them feel extra party-ready with something creamy, cheesy, smoky, or sweet.
Try serving them with:
- Yellow mustard
- Dijon mustard
- Honey mustard
- Ketchup
- Barbecue sauce
- Cheese sauce
- Chick-fil-A-style sauce
- Ranch dressing
- Spicy mustard
- Garlic aioli
For a party spread, serve them with other easy appetizers like bacon wrapped smokies, sausage stuffed mushrooms, cranberry brie pastry bites, or mini crab cakes.
More Easy Appetizer Ideas
- My favorite Sweet and Spicy Candied Bacon…seriously, try it!
- Super simple Salt and Vinegar Potato Chips….yes!
- Asparagus Puff Pastry Tart
- Relish Tray
Want even more simple recipe ideas? Follow us over on Instagram for fun food and behind the scenes craziness!
Pigs in a Blanket Recipe
Equipment
- 1 baking sheet
- chef's knife
- pastry brush
- cutting board
Ingredients
- 1 sheet frozen puff pastry dough, thawed
- 20 mini beef franks, or Little Smokies
- 2 tablespoons Dijon mustard, or honey mustard
- 1 large egg, lightly beaten
- Everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, or desired toppings
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry into an even square and cut into approximately 2-inch squares.
- Brush each piece of pastry lightly with Dijon mustard, if using.
- Place one mini frank diagonally on each pastry square and wrap the pastry around it.
- Place each wrapped frank seam-side down on the prepared baking sheet.
- Brush the tops with beaten egg and sprinkle with your favorite seasoning.
- Bake for 10–12 minutes, or until the pastry is puffed, golden brown, and crisp.
- Serve warm with mustard, ketchup, cheese sauce, honey mustard, or your favorite dipping sauce.
Video
Notes
- Pigs in a blanket can be assembled ahead and refrigerated, covered tightly with plastic wrap, until ready to bake. For the best texture, add the egg wash and toppings right before baking.
- To freeze, arrange unbaked pigs in a blanket in a single layer on a baking sheet and freeze until firm. Transfer to a zip-top freezer bag and freeze for up to 2 months.
- Bake from frozen at 350°F for 20–25 minutes, or until puffed and golden brown.
- You can apply the egg wash before freezing if you want them fully prepped.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. Crescent roll dough works well for pigs in a blanket, but puff pastry bakes up flakier, crispier, and more buttery.
Yes. Cut the puff pastry into larger squares, wrap each hot dog, and add a few extra minutes to the baking time as needed.
Yes. Assemble them, cover tightly, and refrigerate until you’re ready to bake. Add the egg wash and toppings right before baking for the best texture.
Yes. Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months. Bake from frozen at 350°F for 20–25 minutes.
Yes. You can prep them completely before freezing, including the egg wash, then bake them straight from the freezer.
Pat the mini franks dry before wrapping, place the wrapped franks seam-side down, and bake until the pastry is fully puffed and golden. Reheat leftovers in the oven instead of the microwave to help the pastry stay crisp.
If you want to freeze them, can you put the egg wash on before freezing so you can just bake them from the ziplock bag?
Yes! you can prep them completely before freezing and then just pop them in the oven when you’re read to bake. Enjoy!