pigs in a blanket dough recipe

Written BySheba G Updated On
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The Best pigs in a blanket dough recipe

I started making this pigs in a blanket dough from scratch a few years ago and I have not bought a tube of crescent rolls since. It takes about ten minutes to pull together with flour, butter, milk, and a little baking powder, all things I already have in the pantry on a random Tuesday. The dough comes out soft and slightly flaky, and it holds up around a hot dog or a little sausage without splitting open in the oven. I usually double the batch because the first pan disappears before the second one is even out of the oven.

My kids ask for these constantly. They like the mini version for after school snacks and the full size ones for dinner with a bowl of soup on the side. I bring them to potlucks, birthday parties, and football Sundays, and they are always the first thing gone off the table. They also freeze well, so I keep a bag in the freezer for nights when I need something fast and everyone is hungry and cranky. It is one of those recipes that works for a holiday spread and for a regular Wednesday.

The part I like most is that I know exactly what is in the dough. No dough conditioners, no mystery preservatives, just basic ingredients I can pronounce. Baking them instead of frying keeps the grease down, and the sausage or hot dog gives you a decent amount of protein to go with the carbs. I use a good quality all beef hot dog and sometimes tuck in a small piece of cheese, which my family prefers. It is not a health food, but it is a reasonable homemade option I feel fine serving often.

Homemade Pigs in a Blanket Dough Recipe

4.9 from 1524 votes

A soft, buttery yeast dough that wraps around cocktail sausages and bakes into golden, pillowy bites. It mixes up in one bowl and works just as well for a game-day platter as it does for a weeknight dinner with mustard on the side.

Prep Time25 mins
Cook Time20 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

2 1/4 cups all-purpose flour, plus more for dusting
1 tbsp granulated sugar
1 packet (2 1/4 tsp) active dry yeast
3/4 tsp fine salt
1/2 cup whole milk, warmed to 110°F
1/4 cup warm water (110°F)
2 tbsp unsalted butter, melted and slightly cooled
1 large egg, room temperature

For Assembly

24 cocktail sausages (about 12 oz), patted dry
1 large egg beaten with 1 tbsp water, for egg wash
1 tbsp sesame seeds or poppy seeds (optional)
1 tsp flaky sea salt (optional)
Yellow mustard and ketchup, for serving

👨‍🍳Directions

1Warm the milk and water together until the mixture reads 110°F on an instant-read thermometer. Sprinkle the yeast over the top, add a pinch of the sugar, and let it sit for 5 to 10 minutes until the surface turns foamy. If nothing happens, the yeast is dead and you should start over with a fresh packet.
2Whisk the flour, remaining sugar, and salt in the bowl of a stand mixer or a large mixing bowl.
3Pour in the yeast mixture, then add the melted butter and the egg. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
4Knead with the dough hook on medium-low, or turn the dough out onto a lightly floured counter and knead by hand, for 6 to 8 minutes. The dough is ready when it is smooth, slightly tacky, and springs back when you press it with a fingertip.
5Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a towel or plastic wrap. Let it rise in a warm spot for 60 to 75 minutes, until doubled in size.
6Punch down the dough and turn it out onto a lightly floured surface. Divide it into 24 equal pieces, about 1 ounce each, and roll each piece into a 4-inch oval or thin rope.
7Line a large baking sheet with parchment paper. Wrap one piece of dough around each cocktail sausage in a gentle spiral, pinching the seam and the ends closed so the sausage stays put. Set each one seam-side down on the sheet about 1 inch apart.
8Cover the sheet loosely with a towel and let the wrapped sausages rest for 20 minutes while the oven heats.
9Heat the oven to 375°F. Brush the dough with the egg wash and sprinkle with sesame seeds and flaky salt, if using.
10Bake for 18 to 22 minutes, until the dough is puffed and deep golden brown and the sausages are heated through. Rotate the pan halfway if your oven bakes unevenly.
11Cool on the sheet for 5 minutes, then move to a wire rack. Serve warm with mustard and ketchup for dipping.

🔧Equipment

Stand mixer with dough hook or large mixing bowl
Whisk
Wooden spoon
Instant-read thermometer
Clean kitchen towel or plastic wrap
Rolling pin (optional)
Large baking sheet
Parchment paper
Pastry brush
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 29g💛Saturated Fat: 11g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 46g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 12g

📝Notes

Tips: For a shortcut version, swap the yeast dough for one sheet of thawed puff pastry cut into 24 strips. The dough can be made through the first rise, punched down, covered, and refrigerated overnight; let it sit at room temperature for 20 minutes before shaping. Keep the dough covered as you work so it does not dry out and form a skin. Baked pigs in a blanket reheat well at 350°F for 6 to 8 minutes. Nutrition figures are estimates based on six servings of four pieces each.

Watch Video Of How Homemade Pigs in a Blanket Dough Recipe Works

This pigs in a blanket dough recipe is the one I keep coming back to because it is simple, reliable, and always gets eaten. I make it for birthdays, game days, and holidays, and it works just as well for a casual family dinner when I need something everyone will actually agree on. If you are bringing food to a family gathering, this is the recipe that comes home with an empty plate.

❓ Frequently Asked Questions About Pigs in a Blanket Dough

1. Can I make the dough ahead of time and bake it later?

Yes. Wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours before rolling. Let it sit at room temperature for about 15 to 20 minutes before you roll it out, since cold dough cracks and fights the rolling pin. If you want to go further ahead, freeze the dough for up to two months and thaw it overnight in the fridge.

2. Can I use store-bought crescent roll dough instead of homemade?

Absolutely. Refrigerated crescent rolls or biscuit dough work as a shortcut, and you will need roughly one can per batch. The trade-off is texture: store-bought dough is softer and sweeter, so the wrapped sausages tend to puff more and hold less shape. If you use it, press the perforated seams together before cutting so the strips stay intact.

3. How do I stop the dough from tearing when I wrap the sausages?

Keep your dough cool and roll it to an even thickness, about an eighth of an inch. Cut strips slightly longer than you think you need, then wind them around the sausage at a gentle diagonal, overlapping each pass a little. If a strip does split, pinch the tear closed with damp fingers and keep wrapping.

4. Can I freeze pigs in a blanket, and should I bake them first?

Freeze them unbaked for the best result. Arrange the wrapped sausages on a parchment-lined sheet, freeze until solid, then transfer to a freezer bag for up to three months. Bake from frozen without thawing, adding about five to eight extra minutes to the usual bake time so the dough cooks through and the filling heats evenly.

5. What is the best way to reheat leftovers so the dough stays crisp?

Skip the microwave, which steams the pastry and leaves it chewy. Reheat in a 350°F oven on a wire rack set over a baking sheet for eight to 10 minutes, until the dough re-crisps and the centers are hot. An air fryer at 320°F for three to four minutes works well for small batches.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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