I grew up with pigs in a blanket. Loved them. My mother wrapped biscuit dough around sausages or hot dogs. They were quick and easy and her kids were excited about them. She could add a salad and maybe some chips and had an easy meal. A blanket wrapped around a hot dog—or better, a brat—sure beats a store-bought bun. A narrow strip of cheddar down the center of the dog makes them even better.
You can use sausages, brats, or hot dogs. You can use any bread dough. Our pizza crust mixes are perfect because the dough is soft and easy to work with without springback.
The secret to a soft, easy-to-work-with dough is a dough relaxer. Pizza dough mixes have a dough relaxer so that you can roll thin crust pizzas. You can add your own dough relaxer to any bread dough, about a two teaspoons per loaf will do.
Specialty and artisan breads make great blankets for your pigs. Pick any one of these great bread mixes to get started. For our “Black Bread Pigs” we used our Black Russian Pumpernickel Bread.
A Note from the Test Kitchen: From one loaf of bread, you can expect up to 32 pigs in a blanket. You will have leftovers. That’s okay. Divide them up, put them in ziplocks, and freeze them for future meals. You may have three or four future meals already made ahead.
These are “Black Bread Pigs”–pigs in a blanket made with Black Russian Bread dough. We made them in our test kitchen and served them in the store. They were a real hit.
They are half pigs rolled in rectangular pieces of bread dough.
Alesa, the baker on this project, added two teaspoons of dough relaxer, mixed it in a bread machine set on the “dough” setting and then rolled the dough into a rough rectangular shape.
The dough was only about 1/4-inch thick. The dough relaxer made the dough soft and easy to roll without springback. The gluten would have made it difficult to roll without the relaxer.
You can see the resulting profile, a nice balance of bread to meat.
She split the dogs lengthwise and cut cheese slices into half-inch wide strips to drop in the slits.
She spread a mixture of mustard and mayonnaise on the dough to within a half-inch of the ends of the dough. It was easier to weld the ends together without the spread between the two layers.
She added sweet relish to the remaining mayonnaise and mustard mixture to make a delightful sandwich spread for dipping. (We did not serve the dipping sauce in the store but I loved it.)
The pigs were baked on a greased sheet at 350 degrees for ten to twelve minutes.
Step 1: Cut the biscuit dough for sausages. Prepare the biscuit dough according to package instructions and roll it out to about 1/4 inch thick. Use a biscuit cutter to cut uniform circles for the blankets.
Step 2: Spread preferred condiments onto the biscuit dough. Lay the biscuit dough pieces onto a prepared baking sheet and spread your choice of condiment on the dough, leaving a small border along the edge to easily press the edges together later.
Step 3: Wrap the biscuit dough around the sausages. Place a sausage in the middle of each dough piece. Wrap the biscuit dough around the sausage like a blanket, pressing the edges firmly together.
Step 4: Put them into the oven to bake. Once all of your pigs have been wrapped in a blanket, bake them in the oven for nine minutes at 425 degrees, or until the tops turn golden brown and the biscuits sound hollow when gently tapped.
You can also use a scratch recipe. For these pigs in a blanket, we used our classic butter-based biscuit recipe and hot dogs to make these pigs in a blanket.
3 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold butter cut in pieces
1 1/3 cups buttermilk
hot dogs or sausages
Whipped mustard or other spreads
cheddar cheese (optional)
Preheat the oven to 425 degrees.
It’s easy to fancy-up your biscuit dough:
To make your blanketed pigs a full meal, try biscuit-wrapped brats with corn on the cob, frozen peas, and a sliced tomato.
Or how about an Italian Herb Pizza-dough-wrapped hot dog with a slice of cheese in the middle, accompanied by potato salad, corn on the cob, and fresh grapes.