Look at All the Pigs-in-a-Blanket You can Make!
Pigs are the funnest. They're summer food. Great for picnics or parties. And perfect when you need an easy meal that will make your family happy.
Look at all the ways you can make pigs-in-a-blanket--from cute little pigs that you can wrap in refrigerated dough to big brats in a bun that make a meal.
We'll tell you how to make them. You can make it a party!
What kind of pigs do I use?
Use anything from little cocktail dogs to big beefy brats. But regular picnic hotdogs work well too.
You can use them as appetizers or snacks—in which case you probably want little cocktail dogs. If you’re making a meal, you probably want something bigger.
I like the meal shown here with the potato salad and grapes—though you may wish to substitute a watermelon wedge for the grapes. That’s a cheesy sandwich spread for a dipping sauce. There will be a lot of other ideas for in the condiment aisle.
How do I fill them?
You don’t have to fill them, but we do with the bigger pigs—hot dogs and brats.
See the cheese oozing out of the ends? Those pigs were split lengthwise, and a stick of cheese slipped in the slit. You can use any kind of cheese that you like.
You can use any refrigerator dough from the grocer’s cage. I particularly like croissant dough for buttery, flaky little pigs made from cocktail dogs. Now you have great finger food, something for the kids to attack before the party gets going. And they’re mom friendly—wrap them, stick them in the oven and they become munchies in minutes.
Pigs in a biscuit
These work when you are short on time. Choose refrigerated biscuits or a just-add-water biscuit mix.
Pigs in bread
Here’s where it gets fun. You can choose from over 60 bread mixes.
It’s not quick because you have to let the bread rise. But if you have a bread machine, it doesn’t take much of your time—you can do something else while the bread is rising.
Choose the dough setting; it’s program 8 on most machines. It only takes a few minutes, but the machine needs about an hour and half to knead and let the dough rise.
After you get the dough from the machine, roll it out, slice it, wrap the pigs, and let the dough rise. Again it’s not quick but you don’t have to invest much of your time.
The Basic Recipe
- Any bread mix of your choice
- 18 hot dogs (can be halved for smaller pigs) or 36 sausages
- 2 tablespoons dough relaxer (optional for more manageable dough)
- Mustard (or preferred dip or spread)
- Sliced cheese (optional)
- Mix the bread dough according to package instructions in a stand mixer with a dough hook for about five minutes or until the gluten is developed and the dough becomes stretchy. Or use your bread machine.
- Roll the dough to 1/4-inch thick. Let it relax for ten minutes and roll it again if needed. Cut it into circles or rectangles sized to wrap around your hot dogs.
- Cut a slit in each hot dog lengthwise and put the sliced cheese into the slit.
- If you want to use a condiment, such as mustard, spread it onto each dough piece, leaving a clean border along the long edges to squeeze the dough together. Place the hot dog in the center.
- Wrap the dough around the hot dog, pressing the edges together where they overlap, and repeat until each pig has a blanket. Let it rise for about 30-45 minutes or until the dough has doubled in size.
- Bake at 350°F for 10 to 15 minutes or until the dough just starts to brown.