Whether he’s stirring something new and delicious into his skillet cornbread, adding a healthy twist to a favorite comfort food recipe, or trying out a new exotic spice, Senior Food Editor Josh Miller loves dreaming up delicious, cookable recipes for PioneerWoman.com. When he hangs up his apron for the day, you can him in his pottery studio, creating fun and functional items for the kitchen and home.
Fancy appetizers are great, but pigs in a blanket are always the first thing that runs out at a party, right? Insanely easy to prepare with only two main ingredients, these tiny sausages wrapped in warm, buttery bread are impossible to resist. So why fight it? This recipe ups the ante with a sprinkling of everything bagel seasoning on top and three different dipping sauces. Try just one of the party dips, or make all three and let your hungry guests choose their favorite. The next time you're dreaming up your lineup of tailgate foods or finger foods to serve a crowd, put these little piggies on the menu.
Why are they called "pigs in a blanket?"
The first published recipe for pigs in a blanket is from a children's cookbook from the 1950's. But you don't have to be a kid to enjoy sausage (pigs) wrapped in dough (blankets) and baked until golden, crispy, and delicious!
What are pigs in a blanket called around the world?
Americans love their pigs in blanket, but dough-wrapped sausages are beloved around the world and called by many different names: In the Netherlands, they're called worstenbroodje; in Mexico, they're called salchitaco; in Estonia, they're known as viineripirukas; in Hong Kong, they're known as cheung jai baau. There are many, many more, but one of my favorites is the Israeli version, Moshe Ba’Tevia, which translates to "Moses in the basket."
How do you make pigs in a blanket not soggy?
Be sure you pat the sausages dry before you wrap them in dough. This will remove some moisture and ensure the piggies come out crispy and not a big soggy.
Can you use hot dogs for pigs in a blanket?
You can absolutely use hot dogs for pigs in a blanket! For proof, check out one of our favorite Halloween recipes: mummy hot dogs! In fact, you can pretty much use any pre-cooked sausage that you like, including chicken sausage, andouille, or any smoked sausage. While we use miniature cocktail sausages for this recipe, you can use regular sized sausages; instead of cutting the crescent roll dough triangles into smaller triangles, simply use a whole triangle for each hot dog or sausage. No matter what size you make, just be sure leave about an inch of space between each piggy on the baking sheet.
How can you take pigs in a blanket to the next level?
There are many ways to upgrade your piggies. You can sprinkle them with tasting toppings like poppy seeds, sesame seeds, or everything bagel seasoning. You can even cut a slice into the cocktail sausages and tuck in a flavorful surprise, like half a pickle slice or half a jalapeño slice.
What dips can you serve with pigs in a blanket?
This recipe includes three super delicious dipping sauces. There's an addictive spicy mayo that you can make with Sriracha or chili-garlic sauce, a quick ranch dip, and a tangy-sweet maple dijon mustard dip. You could also dip 'em in simple yellow, spicy brown mustard, or ketchup.
- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 25 mins
Ingredients
For the Pigs in a Blanket:
- 1
8-oz. can refrigerated crescent roll dough
- 1
14-oz. package cocktail-sized smoked sausages, patted dry
- 1
large egg
everything bagel seasoning (optional)
For the Spicy Mayo Dipping Sauce:
- 3/4 c.
mayonnaise
- 1/4 c.
chile-garlic sauce or Sriracha
For the Maple-Dijon Dipping Sauce:
- 3/4 c.
Dijon mustard
- 1/4 c.
genuine maple syrup
For the Quick Ranch:
- 3/4 c.
sour cream
- 1/4 c.
pickle juice (from jar)
- 1 tbsp.
fresh chives, chopped
Directions
- Step 1Preheat the oven to 375°. Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three equal skinny triangles.
- Step 2Place 1 cocktail sausage on the wide base of 1 skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place the rolled sausage on a parchment-lined baking sheet, point-side down. Repeat with the remaining dough triangles and sausages.
- Step 3Whisk together the egg with 1 teaspoon water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the everything bagel seasoning, if desired. Bake until the dough is puffed and golden brown, 12 to 15 minutes.
- Step 4Make the dipping sauces (optional): For the Spicy Mayo Dipping Sauce, stir together the mayo and chile-garlic sauce in a small bowl until smooth. For the Maple-Dijon Dijon Dipping Sauce, stir together the mustard and syrup in a small bowl until smooth. For the Quick Ranch, stir together the sour cream, pickle juice, and chives in a small bowl until smooth.
- Step 5Serve the pigs in a blanket warm with Spicy Mayo, Maple Dijon, or Quick Ranch Dipping Sauces.
Tip: Use a pizza cutter to quickly and easily cut the 8 large crescent dough triangles into 24 smaller triangles.
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