✔ Updated · puff pastry method fixed to match the card, minis, crescent and biscuit swaps, dips and freezing
Pigs in blankets are hot dogs wrapped in buttery puff pastry and baked until golden and flaky. Mine hide a little strip of melty cheddar, and they vanish faster than I can say "who wants mustard?"
At a glance
The one tip that matters: Keep the puff pastry cold. Cold pastry puffs into flaky layers; warm pastry turns flat and greasy.
Why You'll Love These
- Four ingredients, plus whatever dips you like.
- Party-ready, as big hot dogs or bite-size minis.
- Freezer friendly, so you can bake a tray straight from frozen.
What Are Pigs in Blankets?
In the US, pigs in blankets (or dogs in a blanket) are hot dogs or little sausages wrapped in dough and baked. This version uses frankfurters in puff pastry, so you get crisp, flaky, buttery layers around a juicy hot dog.
They're my favorite easy party food because they need almost no prep and everyone, from toddlers to grandparents, reaches for one.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Thaw pastry in the fridge. Overnight is ideal. If it cracks when you unfold it, let it sit 5 minutes, then press the cracks back together.
- Dry the hot dogs. Wet hot dogs make the pastry slip and steam. A quick pat with a paper towel helps it grip.
- Seam side down. Tuck the pastry ends underneath so they don't unravel as they puff. My first batch had a few escape artists.
- Go mini for parties. Cut each hot dog into 3 pieces and the pastry into 24 short strips. Bake 15 to 18 minutes.
- Lucy and Max's favorite part is the cheese pocket, so I always make a few extra-cheesy ones. Pepper jack is great for grown-ups who like a kick.
Cheesy Puff Pastry Pigs in Blankets
8
pigs in blankets15
minutes20
minutes320
kcal35
minutesHot dogs or frankfurters tucked with a strip of cheddar and wrapped in flaky puff pastry, brushed with egg and baked until puffed and golden. Makes 8 big ones or 24 party bites in 35 minutes.
Ingredients
1 puff pastry sheet, thawed in the fridge (half a 17.3-ounce package)
8 hot dogs or frankfurters
2 slices cheddar cheese, each cut into 4 strips
1 large egg, beaten with 1 tablespoon water
1 teaspoon everything bagel seasoning or sesame seeds, optional
ketchup, mustard or honey mustard, for dipping
Directions
- Heat the oven to 400°F and line a baking sheet with parchment paper. Pat the hot dogs dry with a paper towel.
- Cut a shallow slit along each hot dog, without cutting all the way through, and press a strip of cheddar into each pocket.
- Unfold the puff pastry on a lightly floured counter and roll it gently to smooth the creases. Cut it into 8 long strips, about 1 inch wide.
- Wrap a pastry strip around each hot dog, cheese side up, pressing the ends to seal. Place seam side down on the baking sheet, 2 inches apart.
- Brush with the egg wash and sprinkle with seasoning, if using. Chill for 10 minutes if your kitchen is warm, so the pastry puffs higher.
- Bake for 18 to 22 minutes, until the pastry is puffed, deep golden and crisp and the hot dogs are piping hot (165°F). Cool for 5 minutes and serve with dips.
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Best Dips for Pigs in Blankets
- Ketchup and yellow mustard: the classic pair.
- Honey mustard: equal parts Dijon and honey, whisked smooth.
- Cheese sauce: warm and perfect for game day.
- Ranch: try my Wingstop ranch copycat.
- BBQ sauce: smoky-sweet McDonald's BBQ sauce copycat.
More Hot Dog and Party Food Ideas
Short on oven space? Make air fryer hot dogs. For a bigger spread, add copycat potato skins and a bowl of Knorr spinach dip.
Frequently Asked Questions
What's the difference between pigs in blankets and dogs in a blanket?
They're the same idea with different names. In the US, pigs in a blanket and dogs in a blanket usually mean hot dogs or cocktail sausages wrapped in pastry or crescent dough. In the UK, pigs in blankets are small sausages wrapped in bacon, a Christmas dinner classic.
Can I use crescent roll dough instead of puff pastry?
Yes. Unroll a can of crescent dough, separate the 8 triangles and roll each hot dog from the wide end to the point. Bake at 375°F for 12 to 15 minutes. Crescent dough gives a softer, bread-like blanket; puff pastry is flakier.
Can I use biscuit dough?
Yes. Flatten each canned biscuit into a thin oval, wrap it around a hot dog and pinch the seam. Bake at 350°F for 15 to 18 minutes until golden. Biscuit-wrapped hot dogs are fluffier and more filling.
Can I make pigs in blankets ahead?
Assemble them, cover and refrigerate for up to 24 hours, then egg-wash and bake. Or freeze the unbaked, wrapped hot dogs on a tray, bag them for up to 2 months, and bake from frozen at 400°F for 25 to 30 minutes.
How do I reheat leftovers?
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat in a 350°F oven or air fryer for 6 to 10 minutes until hot all the way through (165°F). The microwave works but softens the pastry.
