Crispy Homemade Pigs in a Blanket Recipe for Parties

These homemade Pigs in a Blanket are a crowd-pleasing appetizer: smoky cocktail sausages wrapped in buttery, flaky pastry, sprinkled with sesame and poppy seeds, and paired with a creamy, slightly spicy dipping sauce.

Pigs in a Blanket are simple, versatile, and perfect for parties, game days, or an easy snack. You can use refrigerated puff pastry, crescent roll dough, or biscuit dough with cocktail wieners or small sausages. For larger hot dogs, cut them into 2-inch pieces to fit the dough. Serve warm with your favorite condiments—ketchup, honey mustard, barbecue sauce, or a homemade Sriracha-yogurt dip make great pairings.

Ingredients You’ll Need

• Dough: Refrigerated puff pastry, crescent roll dough, or biscuit dough.
• Cocktail Wieners: Ideal size; for full-size hot dogs, cut into 2-inch pieces.
• Sesame & Poppy Seeds: For texture and a nice finish.
• Egg Yolk: Lightly beaten, for an egg wash that gives a golden color.
• Dipping Sauce: Sriracha, plain yogurt (or sour cream), mayonnaise, lime juice, salt, and pepper.

How to Make Pigs in a Blanket

These are quick to prepare. Use a clean work surface and parchment-lined baking sheet to prevent sticking. The basic steps are straightforward and great for making ahead.

1. Preheat the oven: Set to 375°F (190°C).
2. Prepare the dough: Roll out puff pastry if needed and cut into small triangles sized to wrap each cocktail wiener or 2-inch hot dog piece. Crescent roll dough often comes pre-cut.
3. Wrap: Place a sausage at the base of a triangle and roll toward the tip so the dough overlaps the sausage, leaving the ends exposed if you like.
4. Egg wash and seeds: Arrange the wrapped sausages on a parchment-lined baking sheet, brush with beaten egg yolk, and sprinkle with sesame and poppy seeds.
5. Bake: Bake for 12–15 minutes or until the pastry is puffed and golden brown.
6. Make the dipping sauce: Whisk together 1 tablespoon Sriracha, 1/2 cup plain yogurt (or sour cream), 1/3 cup mayonnaise, and 1 tablespoon lime juice. Season with salt and pepper to taste. Chill until serving.

Recipe Tips and Variations

• Choose the dough: Crescent roll dough is convenient because it’s pre-cut into triangles. Puff pastry yields a flakier result.
• Swap proteins: Pork sausages are traditional, but beef, turkey, or chicken sausages all work well.
• Keep crisp: Cool on a wire rack and serve in a single layer to avoid sogginess.
• Make dinner-sized: Use full-sized hot dogs wrapped in larger pieces of dough for an easy meal.
• Fun shapes: Arrange wrapped sausages into a ring, heart, or other shapes on the baking sheet before baking for a festive presentation.

Serving Suggestions

Offer a variety of sauces alongside the Sriracha-yogurt dip: ketchup, honey mustard, yellow mustard, barbecue sauce, mayonnaise, or relish. Add sides like baked beans or a classic potato salad to transform the platter into a full meal.

How to Store and Reheat Leftovers

• Store: Refrigerate cooled leftovers in an airtight container for up to 2 days. You can freeze fully baked pigs in a blanket for up to 2 months; reheat from frozen.
• Make ahead: Assemble them and keep refrigerated for a few hours before baking, or bake and then freeze for later.
• Reheat: Place on a baking sheet and warm at 350°F (175°C) for 6–10 minutes, or until heated through and crisp.

More Fun Snack Recipes

• Crunchy Pasta Chips
• Chicken Potstickers
• Homemade Bagel Chips
• Air Fryer Parmesan Zucchini Fries
• Soft Pretzels