Pigs in a blanket that delicious appetizer that practically gives Oscar Mayer hot dogs a reason to exist just got better. Many of us grew up with the traditional version of the recipe which typically involves little cocktail sausages carefully stuffed into a single sheet of dough. They’re cute and delicious but they’re also a pain to make. If you plan on making 10 you’ll have to wrap each one individually in dough and then fry it. (Of course the more pigs in a blanket you make the more labor-intensive the process becomes.)
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How to Make Pigs in a Blanket
To streamline the process pigs in a blanket fans should take a tip from the earliest version of the dish which appeared in the 1957 Betty Crocker Cookbook for Boys and Girls which calls for full-size franks instead of cocktail weenies. The idea here though is to wrap each hot dog end to end in puff pastry — rolling them up like you would make homemade sushi by wrapping seaweed around rice and fish — and then cutting them into individual portions for frying. Each sliced hot dog yields a handful of dough-wrapped appetizer-sized morsels saving you time and effort (which everyone can use when entertaining).
Considering how delicious these handy morsels of decadence are you might not feel like you need to add anything to make them any better but for the sake of all that’s good you should! Andouille bratwurst or even vegan sausages can be substituted for the regular hot dog. This hack is one of the easiest and most effective ways to teach an old dog some new tricks. Of course since bacon goes well with everything you can also add a strip or two to the bun before you wrap that pup up. Cheese or cheese and bacon works here too.
When serving this style of pigs in a blanket you can mix it up a bit. Try cutting them into thinner knot-like slices and skewering them to make shish kabobs. Or if you want a bigger bite skip the knot-sized slices and cut the pieces so they are double or triple the size.
