I will show you how to make pigs in a blanket your crowd will love. With easy ingredients and a simplified video -even the kids can help roll the pigs. Each pig in a blanket is wrapped in a scrumptious pastry, has a light dijon flavor, and baked to perfection. This pig in a blanket recipe is both adult and kid-approved. These are perfect for your Super Bowl party and any hungry crowd.
Jump to:
Watch VIDEO Here on How to Make Pigs in a Blanket:
Ingredients for Pigs In a Blanket
- Pastry Dough - Find in the freezer section. We use Pepperage Farm
- Lil smokies - Sam's carries the large bags.
- Dijon Mustard - there is not an overpowering flavor of mustard.
- Egg Yolk - Used to seal the edges of pastry when rolling and to make a beautiful crust for presentation.
- All Purpose Flour - Flour helps roll dough on counter to keep dough from sticking and easily cuts dough into strips.
See recipe card for quantities.
Instructions on How to Make Pigs In a Blanket
Preheat oven to 425°F.
On a floured surface, roll out pastry puff to slightly larger than a 12" x 12" square.
Prepare mustard and egg in separate bowls with two brushes. Place lit'l smokies in strainer to slghtly air dry while preparing pastry puff.
Cut off the outside edge of 12 square. (Optional but makes for pretty sausages)
Next, on your right and left side of the pastry, mark and cut every 1 ½ inches. Then, use the ruler to line up both marks and cut along the ruler’s edge making 8 cuts.
On the top and bottom of the pastry, mark and cut pastry puff every 3 inches wide across the pastry. Then, use the ruler to line up both marks and cut along the ruler’s edge making 3 cuts. (The two outer cuts will be the egg yolk seams, skipping inner cut)
Use pastry brush to paint egg yolk about ½ inch wide down right and left inner cuts (3 inch cut and 9 inch cuts) and skip the inside seam. Brush the remainder of the dough with Dijon mustard.
Place lit'l smokies on pastry puff and roll up starting with mustard end, then ending with yolk to seal. Press dough to seal if needed.
Place each pig in a blanket seam down on silpat/silicone mat covered with parchment paper-covered baking sheet approximately ½ - 1 inch apart.
Brush each pastry all the way around with the remaining egg yolk. However, you can simply brush pastry tops, if you desire.
Bake at 425°F for approximately 11 minutes and flip each pig on a blanket over. Cook for approximately another 10 minutes.
Hint: You don't have to trim the 12 x 12 inch square as exact measurements, but the end result is uniform pastry and pretty!
Substitutions
- Pastry Dough - instead of dough, you can use buttermilk biscuits and roll like pastry dough. We have not tried gluten-free pastry dough.
- Dijon Mustard - Instead of dijon, you can substitute spicy mustard or your favorite condiment. Dijon is hardly tasted but pairs well with the lit'l smokey.
Variations
These variations below have not been tested and are not intended to be part of the recipe. Feel free to make adjustments according to your liking and please try the original recipe for a rating of the recipe. Please let us know your favorite variation in the comments.
- Spicy - add a dash of cayenne on the dough before rolling.
- Deluxe - add a narrow strip of bacon next to the lil' smokie before rolling.
- Kid-friendly - add a small strip of cheddar next to the lil' smokie before rolling.
Equipment
Pizza cutter - Find It Here. We used a pizza cutter and ruler to make straight lines. However, you can use a knife along a straight edge, like the edge on a plastic cutting board.
Ruler - Keep a ruler for designated use in the kitchen. Metal or Plastic is your choice. Find Metal Ruler Here. Find Plastic Ruler Here.
Pastry Brush(es) - brush on yolk and Dijon mustard. Find the Set Here.
Silpat/Silicone Mat - Find it Here.
Parchment Paper - Find precut paper here.
Storage
Prepare ahead of time for up to four hours, assembled on parchment lined baking sheet and covered with plastic cling wrap. Place in refrigerator. Cook 30 minutes before your guests arrive. Great for crowds and Super Bowl parties.
Freezer Friendly: Freeze uncooked assembled pigs in a blanket in the freezer for 30 minutes then transfer to a baggy or sealed container up to 1 month.
Top tip
These do not have to be topped with egg yolk, however the results of the glossy look and texture change without it.
FAQ
Yes! Place baking sheet with uncooked dough wrapped lil' smokies in freezer for approximately 30 minutes. Then remove and place in a baggy, removing the air. Freeze up to 1 month.
Can you freeze these?
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with your Pig in a blanket:
Print
Pigs In A Blanket
- Total Time: 40
- Yield: 32 1x
Description
I will show you how to make pigs in a blanket your crowd will love. With easy ingredients and a simplified video -even the kids can help roll the pigs. Each pig in a blanket is wrapped in a scrumptious pastry, has a light dijon flavor, and baked to perfection. This pig in a blanket recipe is both adult and kid-approved. These are perfect for your Super Bowl party and any hungry crowd.
Ingredients
½ box frozen Puff Pastry, thawed - We use Pepperidge Farm
1 - 24oz Lit'l Smokies Smoked Sausages - need 32 smokies
3 Tablespoons Dijon Mustard - We like Grey Poupon
3 Egg Yolks, whisked
Instructions
Preheat oven to 425°F.
On a floured surface, roll out pastry puff to slightly larger than a 12" x 12" square.
Prepare mustard and egg in separate bowls with two brushes. Place lit'l smokies in strainer to slightly air dry while preparing pastry puff.
Measure 12" x 12" square, cutting off the outside edge. (Optional but makes for pretty sausages)
Next, on your right and left side of the pastry, mark and cut every 1 ½ inches. Then, use the ruler to line up both marks and cut along the ruler’s edge making 8 cuts.
On the top and bottom of the pastry, mark and cut pastry puff every 3 inches wide across the pastry. Then, use the ruler to line up both marks and cut along the ruler’s edge making 3 cuts. (The two outer cuts will be the egg yolk seams, skipping inner cut)
Use pastry brush to paint egg yolk about ½ inch wide down right and left inner cuts (on the 3 inch cut and 9 inch cuts) and skip the inside seam. Brush the remainder of the dough with Dijon mustard.
Place lit'l smokies on pastry puff and roll up starting with mustard end, then ending with yolk to seal. Press dough to seal if needed.
Place pigs in a blanket seam down on silpat/silicone mat covered with parchment paper-covered baking sheet approximately ½ - 1 inch apart.
Brush each pastry all the way around with the remaining egg yolk. However, you can simply brush pastry tops, if you desire.
Bake at 425°F for approximately 11 minutes and flip each pig on a blanket over. Cook for approximately another 10-11 minutes.
Notes
Freezer Friendly - Place uncooked, pastry puff-wrapped lit'l smokies on a baking sheet in the freezer for approximately 30 minutes. Then remove and place in a baggy, removing the air. Freeze up to 1 month.
Make ahead: Prepare pastry puff, assemble pigs in a blanket, and place on parchment paper lined baking sheet. Do not bake but cover with plastic cling wrap and refrigerate up to four hours ahead of time. Bake as suggested.
- Prep Time: 18
- Cook Time: 22
- Category: Appetizer
Kylie says
So yummy and worth it!
Jon says
These are amazing!!
Rick says
Best appetizer I have ever ate.
Marci says
Wow! These were tasty and will make again.