Pigs in a Blanket don’t get any better than this! A simple combination of cocktail wieners and puff pastry with a crispy egg wash finish, they’re soft, pillowy, and especially delicious dipped in our homemade wasabi mayo!
Pigs in a Blanket. They’re a classic! And a simple one, at that. Just two ingredients is all you really need… so how, then, do you make the BEST Pigs in a Blanket? The answer is simple: you use the BEST ingredients!
Namely… you use puff pastry dough instead of crescent rolls. A simple switch that makes all the difference! Because puff pastry is light and flaky and crispy around the edges, which makes it the perfect pairing for Lil’ Smokies! Don’t get me wrong… I like crescent rolls just as much as the next person. But. If you want to take your appetizer to the next level? Grab a box of puff pastry.
And as long as we’re talking about ingredients… your choice of cocktail wieners is just as important. I used Hillshire Farms Lit’l Smokies, which are made with a combination of chicken and pork. They have a variety of different flavors to suit your tastes… but these are my personal favorite.
And as for the dipping sauce? Well… that’s just as important as the rest. We decided to make this recipe its very own Wasabi Mayo Dip, and let me just say the flavor combination is spot on. Between the flaky pastry, the savory smokies, and the creamy sauce? This is the appetizer that literally has it all. And couldn’t be easier to make.
What you’ll need for this recipe
Puff pastry – Puff Pastry makes the BEST “blanket” for these Pigs in a Blanket. Traditional recipes call for crescent roll dough, but I always prefer the flakiness of puff pastry. You’ll need one box of it, which can be found in the frozen foods aisle (near the ice cream) at your local grocery store.
Cocktail wieners – Cocktail wieners, of course, are the “pigs” in this recipe. I love using Lit’l Smokies, which can be found in a variety of flavors near the lunchmeat and bacon at your local grocery store.
Egg + water – Finally, a beaten egg combined with water makes a simple egg wash finish for this recipe, giving the Pigs in a Blanket a golden brown, crispy top.
How to make Pigs in a Blanket
Unroll the pastry & cut it into pieces – Before you begin, make sure your puff pastry is fully thawed. Unwrap and unroll each sheet, then cut it into 3 pieces along the seams. Cut each of the 3 pieces in half, then in half diagonally (twice) to create 4 triangles.
Wrap each piece around a cocktail wiener – Wrap each cocktail wiener in a piece of puff pastry dough, stretching the dough as needed. Place seam side down on a lightly greased baking sheet.
Brush with egg wash -Brush with the beaten egg combined with water.
Bake & enjoy – Bake at 400°F until golden brown.
Recipe variations
- Substitute crescent roll dough or bread dough for the puff pastry
- Use any type of cocktail wiener or substitute pieces of regular sized hot dogs
- Use breakfast sausages in place of cocktail wieners
- Add a piece of cheese to each before rolling
- Sprinkle with sea salt, Everything Bagel Seasoning, or garlic powder after the egg wash
- Secure with toothpicks for easy grabbing
Make-ahead & storage tips
Pigs in a Blanket can easily be made in advance for easy day-of entertaining. To make them ahead of time, simply follow the instructions as directed, stopping just before the egg wash. Cover them loosely with foil and store them in the refrigerator for several hours or overnight. When you’re ready to serve them, simply brush with egg wash and bake as directed.
They also freeze and reheat well. To freeze them, let the baked pigs in a blanket cool, then transfer them to a freezer-safe, airtight container for up to 6 months. To reheat, place on a baking sheet and bake at 325°F for 15-20 minutes or until fully heated through.
Wasabi Mayo
Our FAVORITE dip for these Pigs in a Blanket? Homemade Wasabi Mayo! If you’ve never tried wasabi mayo, don’t worry. It’s not overly spicy! It has just the right amount of kick in a creamy sauce that pairs incredibly well with this recipe. Or… feel free to try some of our other favorite dipping sauces below!
To make wasabi mayo, simply combine 1/2 cup mayo, 2 teaspoons wasabi paste, 1 teaspoon lemon juice, and 1/4 teaspoon ground ginger. Mix well and enjoy!
What to dip them in
- Honey Mustard Sauce
- Yum Yum Sauce
- Creamy Horseradish Sauce
- Garlic Aioli
- Blue Cheese Dressing
- Spicy Mayo
Pigs in a Blanket
Pigs in a Blanket don't get any better than this! A simple combination of cocktail wieners and puff pastry with a crispy egg wash finish, they're soft, pillowy, and especially delicious dipped in our homemade wasabi mayo!
Ingredients
- 14 ounce package cocktail wieners
- 1 box puff pastry
- 1 egg
- 1 Tablespoon water
Instructions
- Preheat oven to 400°F.
- Unroll puff pastry, then cut it into 3 pieces along the seams. Cut each of the 3 pieces in half, then in half diagonally (twice) to create 4 triangles.
- Wrap each cocktail wiener in a piece of puff pastry dough, stretching the dough as needed.
- Place seam side down on a lightly greased baking sheet; brush with the beaten egg combined with water.
- Bake at 400°F for 15 minutes or until golden brown.
Notes
Recipe variations
- Substitute crescent roll dough or bread dough for the puff pastry
- Use any type of cocktail wiener or substitute pieces of regular sized hot dogs
- Use breakfast sausages in place of cocktail wieners
- Add a piece of cheese to each before rolling
- Sprinkle with sea salt, Everything Bagel Seasoning, or garlic powder after the egg wash
- Secure with toothpicks for easy grabbing
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