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Pigs in a Blanket

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Pigs in a Blanket

 

Pigs in a blanket, typically hot dogs wrapped in pastry or biscuit dough, are popular in the United States as a kid food and a breakfast food.  Variations of sausage rolls can be found all around the world.  These piggies in a blanket are mini versions and make the perfect little appetizer at parties.

Pigs in a Blanket {Pops}

My twist on these finger food delicacies is to use chicken sausages or turkey hot dogs wrapped in bread dough for a healthier version that still tastes great and is a kid and crowd pleaser.  They are essentially a hot dog {or sausage} with the bun baked on.  As hot dog hot dog hot diggity dogs they fit the theme perfectly for my son’s 3rd Mickey Mouse Clubhouse birthday party.

Baked Corn Dog

Baked Corn Dogs

The ways to serve them are endless.  You can bake hot dog buns and serve them as traditional hot dogs.  You can wrap whole sausages or hot dogs in the bread dough and put a stick in them once they have cooked for a healthier version of a corn dog.  You can cut the sausages into bite-sized chunks and then wrap them in dough for mini versions, perfect for kiddos and parties.  You can even put sticks in the minis {pigs in a blanket pops?!}. 

Pigs in a Blanket {Pops}

They are best served right out of the oven when the bread dough is still warm {so I can’t blame my son for snagging all of my photo samples!}.  Serve them with mustard, ketchup and the other condiments of your choice.  You can use your favorite bread/roll dough or opt for a store-bought variety.  I have had great luck with my homemade hamburger bun recipe {adapted from The Good Housekeeping Illustrated Cookbook} because it is an easy dough to work with.

Pigs in a Blanket
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8+
 
This healthier version of pigs in a blanket is a kid and crowd-pleaser, and makes the perfect party fare.
Ingredients
  • Chicken sausages or hot dogs, cut into bite-sized pieces
  • Lollipop sticks, optional
Bread Dough
  • 1 Tbsp sugar
  • 1½ tsp salt
  • 4½ tsp yeast (2 packages)
  • 4-5 cups all-purpose flour
  • 1 cup +1 Tbsp milk, divided
  • ¼ cup butter
  • 3 eggs, divided
Instructions
Bread Dough
  1. Combine the sugar, salt, yeast and 1½ cups flour in a bowl.
  2. In a saucepan, heat 1 cup milk and the butter over low heat until the butter melts and the mixture is very warm.
  3. Gradually add the liquid into the dry ingredients, beating for 2 minutes.
  4. Add two eggs and ½ cup flour to make a thick batter.
  5. Beat for 2 minutes, then stir in 2 – 2½ cups flour to make a soft dough.
  6. Knead the dough for 10 minutes on a lightly-floured surface or with the dough hook of a stand-up mixer until the dough is smooth and elastic.
  7. Form the dough into a ball and place it in a greased bowl, first brushing the top of the dough on the bottom of the greased bowl so that it doesn’t dry out.
  8. Cover the bowl and let the dough rise for 1 hour or until it doubles.
  9. Punch down the dough and divide it in half.
  10. Cover the dough and let it rest for 15 minutes.
Pigs in a Blanket
  1. Tear off small chunks of dough. The size will depend on the size of sausage pieces.
  2. Gently pull the dough to stretch it out and wrap it around the sausage pieces.
  3. Pinch the edges of the dough together and place the piggies in a blanket on a greased baking sheet.
  4. In a small bowl, beat 1 egg and 1 Tbsp milk.
  5. Brush the tops of the pigs in a blanket with the egg glaze and bake them at 400 degrees for 10 minutes or until they are golden.
  6. Let them cool for about 5 minutes and then serve them with the condiments of your choice.
  7. For pigs in a blanket pops, insert a lollipop stick into the hot dogs once they have baked.
  8. If you forget to brush them with egg before baking them {like I have done many times!}, simply brush them with a tiny bit of milk right when they get out of the oven to give them a finished, shiny glaze.

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