Pigs in a Blanket

5.0
(4)
7 Reviews

Jen Pelka loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard, and fresh black pepper before rolling up with the hot dogs and baking.

By Jen Pelka
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Pigs in a Blanket with Black Pepper Pastry
Photo: © Abby Hocking
Active Time:
15 mins
Total Time:
1 hr
Yield:
12

Pigs in a blanket is a cocktail party standard that you may not think of as being very fancy, but wait. Wine expert Jen Pelka, the CEO and co-founder of Une Femme Wines, makes pigs in a blanket that are worthy of serving with Champagne. She uses frozen packaged puff pastry to make this an easy dish to pull together, and makes it special by brushing the puff pastry with a glaze made with butter, brown sugar, honey, and Dijon mustard. Standard hot dogs are cut into pieces, then wrapped in the glazed puff pastry. Make sure you refrigerate the uncooked pigs in a blanket for at least 15 minutes before baking, so the pastry is nice and cold when it goes in the oven. That way, it will puff up when it bakes, and create all those layers that shatter into pieces when you bit into them. These snacks are delicious on their own, or you can serve them with a honey-mustard dip if you like.

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Ingredients

  • Canola oil, for greasing

  • 1 1/2 tablespoons unsalted butter

  • 1 1/2 tablespoons packed light brown sugar

  • 1 tablespoon honey

  • 1/4 cup Dijon mustard

  • One 12- to 14-ounce sheet of thawed frozen all-butter puff pastry

  • Flaky sea salt

  • Coarsely ground black pepper

  • 4 long (about 8 inch) hot dogs, cut into thirds

  • 1 egg beaten with 1 tablespoon milk

Directions

  1. Preheat oven to 375°F. Lightly oil a large baking sheet. Melt butter with the sugar and honey in a small saucepan over moderate heat. Remove from heat and whisk in the Dijon until smooth. Let glaze cool completely.

  2. Unfold puff pastry onto a lightly floured work surface and roll out to a 12-inch square. Cut dough in half, then cut each half into 6 triangles. Brush 1 triangle with glaze and season with coarsely ground black pepper. Put 1 piece of hot dog on the wide end of the triangle, then loosely roll up. Put pig in a blanket seam side down on prepared baking sheet. Repeat with remaining triangles, glaze and hot dogs. Brush pigs in a blanket with egg wash and sprinkle with flaky sea salt and coarsely ground black pepper. Refrigerate for 15 minutes.

  3. Bake pigs in a blanket for 30 to 35 minutes, until puffed and golden; rotate the baking sheet halfway through baking. Serve hot.

Make Ahead

The unbaked pigs in a blanket can be refrigerated overnight.

Originally appeared: March 2017

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