pig in a blanket recipe
The Best pig in a blanket recipe
I love this recipe because it’s versatile—you can serve it as a main dish or a side, and it pairs well with almost anything. It’s also a great way to use up leftover rolls or even store-bought puff pastry, so there’s no waste. Plus, it’s a fun activity for kids to help roll out the dough and shape the sausages, turning a simple meal into a little celebration of their own. And let’s be honest, there’s nothing quite like the smell of a freshly baked pig in a blanket wafting through the house, making everyone feel warm and cozy. It’s a dish that’s as nostalgic as it is delicious, and it’s always a crowd-pleaser—whether you’re feeding a small family or a group of friends.
Classic Pig in a Blanket
A nostalgic, easy-to-make treat featuring a flaky pastry wrapped around a savory sausage filling. Perfect for potlucks or a cozy family dinner.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast
- 1 cup warm milk
- 1 large egg
- 1 tbsp melted butter
- 1 lb hot sausage links (Italian sausage works best)
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- ½ cup ketchup
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Activate the yeast by mixing it with warm milk, 1 tbsp sugar, and a pinch of salt in a bowl. Let sit for 5 minutes until foamy. -
2
In another bowl, whisk together flour, remaining sugar, and salt. Add the yeast mixture and egg, then stir in melted butter until a soft dough forms. -
3
Roll the dough into a rectangle about 12×18 inches. Place a sausage link in the center, then sprinkle with cheese. -
4
Roll the dough tightly around the sausage, sealing the edges with a fork. Trim excess dough, then cut into 8 equal pieces. -
5
Preheat oven to 375°F. Place the rolls on a baking sheet lined with parchment paper. -
6
Mix ketchup, brown sugar, and mustard to make the glaze. Brush lightly over the rolls before baking. -
7
Bake for 20–25 minutes until golden brown and crisp. Let cool for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pig in a Blanket Works
❓ Frequently Asked Questions About Pig in a Blanket
How long should I bake a pig in a blanket?
Bake the pig in a blanket until the filling is fully cooked through and the edges of the pastry pull away from the filling, typically around 25–30 minutes at 375°F. Check the internal temperature of the ham with a meat thermometer—it should reach 145°F for safety.
Can I make this recipe ahead of time?
Yes, you can assemble the pig in a blanket up to 24 hours ahead. Store it in the fridge in a sealed container until ready to bake. Thaw in the fridge overnight before baking to ensure even cooking.
What if my pastry doesn’t puff up enough?
If the pastry doesn’t rise as expected, try these fixes:
– Use a flaky, all-purpose pastry dough (or a store-bought puff pastry for easier handling).
– Chill the dough for at least 30 minutes before rolling it out to prevent shrinking.
– Bake at 350°F instead of 375°F to slow the puffing process slightly.
How do I know when the ham is fully cooked?
The ham is done when it reaches an internal temperature of 145°F on a meat thermometer. The filling should also be steaming slightly when you lift the pastry. Overcooking can dry out the ham, so check early if possible.
Can I substitute the ham for another type of meat?
Yes, but keep a few things in mind:
– Pre-cooked ham (like a rotisserie ham) works best—it needs minimal reheating.
– Pork shoulder or pork loin can substitute, but you’ll need to cook it first to reach 145°F before assembling.
– Avoid raw meats that haven’t been fully cooked, as they won’t heat through safely in the pastry.
