A super easy homemade pigs in a blanket recipe that uses a whole wheat yeast dough with a quick rise so you can have warm fresh hot dog rolls anytime.
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Pigs in a blanket is such an odd name, isn't it? Yet it describes a hot dog (or sausage) wrapped in dough pretty accurately. A kid - and adult - favorite, homemade pigs in a blanket made with hot dogs has been on our menus many times because they're just a really fun food. Plus, no need to buy those squishy white hot dog buns!
However, I know that it seems like they would be hard or time consuming to make a yeast dough from scratch, which is why I want to share how easy they are to make using my Quick and Tender Breadstick/Hamburger Bun Dough recipe.
Like seriously easy. As in mix the dough (5-10 min), let it rest (10 min), cut and shape around hot dogs (15 min), let rest while heating the oven (10 min), and cook (15 min). Honest-to-goodness incredible homemade pigs in blankets in about an hour!
Wait, what are "real" pigs in a blanket?
But first I googled "pigs in a blanket" to make sure what we've always called these is what everyone else calls them. Guess what?
All the top results for this were for those little smokie things wrapped in canned crescent dough, canned biscuits or even bacon for appetizers. For the most part it seems like they always have sausage in the centers? I guess if the hot dogs are all beef then the pig part doesn't really work. Hmmm, "cow in a blanket?"
Then there were results for hot dogs wrapped in pancakes...huh? Um, no that is NOT what these are, for sure.
I've nothing against bacon, and you could certainly cut these smaller and make appetizers from them, but these are good old hot dogs with a regular, yeast-risen bun - just baked together with results in a wonderful soft and crispy bun around the dog.
And they certainly raise the humble hot dog (I use all beef, nitrate-free hot dogs) to a whole new level- my family thinks I'm the best mom/wife whenever I make these. Um...whatever they are called.
How To Make Homemade Pigs in a Blanket
1. After mixing and resting the dough, roll it out into a rough rectangle and then cut into a dozen pieces, just like for hamburger buns. This actually makes pretty large buns around the dogs- you could easily cut it into 16 pieces and use two packages of hot dogs.
Oh, and they freeze wonderfully. However, I usually just make eight hot dogs (one package), and then use the remaining four pieces for hamburger buns which I cook with the hot dogs before storing in the freezer.
2. Notice the towel? My favorite bread tip is to roll and shape bread dough onto a floured tea towel- I use less flour, there's less sticking, and it's easy clean-up. Plus, if I need to cover the dough, I simply cover with the same towel- floured side down.
3. Place each hot dog onto one of the cut rectangles of dough and bring the dough up around, pinching the edges close.
4. Place then seam-side down on a lined or greased cookie sheet. I place them pretty close, as I don't care if they touch.
Use two sheets if you'd like more room between them. Cook any extra buns on the same large cookie sheet, as well.
Pigs in a Blanket Frequently Asked Questions
Can I add cheese?
Yes! Simply cut a slice of cheese the length of the hot dog, set it next to the meat and then wrap the dough around both the bun and the cheese.
Can I add bacon?
I think so, though I haven't tried it. I would cook the bacon until almost crisp, though, because the dough will keep it from cooking more. Wrap with the hot dog like normal.
Can I cook them the day before?
Yep, these hold well in the refrigerator for a couple days. Just reheat in a 325 degree oven for about 8 minutes or until heated all the way through.
Can I freeze them?
The freeze wonderfully, but baking them first is the best way I think. Bake as normal, let cool and add to a freezer safe container. Thaw and heat again for 5-8 minutes in a toaster oven or oven. You can add these to a lunch sack frozen and they will be defrosted by lunch. My kids were okay eating them cold, but if you have access to a toaster oven, that's better I think.
Homemade Pigs In A Blanket
- 2 cups warm water
- 1 1/2 tablespoons yeast
- 2 tablespoons honey
- 1 tablespoons salt
- 2 tablespoons oil
- 4 1/2 to 5 cup whole wheat white flour or half unbleached/whole wheat
- Mix water, yeast, and honey until yeast and honey are dissolved. Add the salt, oil, and 4 1/2 cups of flour to make a soft dough.
- Beat with a stand mixer for a minute or two (or knead a minute), adding the other 1/2 cup flour as needed to help dough be less sticky (you may not need all of it- and it will still be somewhat tacky- that is, sticking to the bowl in places, but not to your fingers when you gently touch the dough). Let it rest 10 minutes.
- Remove to a floured surface and knead by hand a few times. Press dough flat on floured surface and cut into 12 to 16 (depending on how much bun you want around each hot dog) roughly even pieces.
- Press each piece into a rectangular shape just short of the length of your hot dogs, and laying a hot dog on each rectangle, wrap the dough around the dog, pinching the ends to seal.*
- Place seam side down on a large lined or greased baking sheet and let rest for 10 minutes while you heat an oven to 400 degrees. They'll get a little more puffy, but won't double.
- Bake for 15 to 20 minutes, rotating if needed for even cooking, until golden on top and browned on the bottoms. Cool for about 5 minutes before serving.
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This recipe has been updated - it was originally published January 2012.
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