I’ve included homemade pigs in a blanket on our menus many times, and they’re such a fun way to eat hot dogs that I thought I’d pass along how easy they are to make using my Quick and Tender Breadstick/Hamburger Bun Dough.
Seriously easy– as in mix the dough (5-10 min), let it rest (10 min), cut and shape around dogs (15 min), rest while heating the oven (10 min), and cook (15 min). Honest-to-goodness incredible homemade pigs in blankets in about an hour!
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 crescent dough, canned biscuits or bacon for appetizers. Then there were results for dogs wrapped in pancakes…huh? Whoa, 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 ol’ 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 cat’s pajamas whenever I make these. Um…whatever that is.
Here are some tips for making easy 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.
5. After baking, serve with easy homemade ketchup (Addictive Tomato Chutney is even better!) and mustard for dipping.
PrintHomemade Pigs In A Blanket
A super easy homemade “pigs in a blanket” recipe that uses a yeast dough with a quick rise.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Total Time: 1 hour
- Yield: 8 "pigs" + 4 extra buns* 1x
Ingredients
- 2 c. warm water
- 1–1/2 Tb. yeast
- 2 Tb. honey
- 1 Tb. salt
- 2 Tb. oil
- 4–1/2 – 5 c. whole wheat white flour (or half unbleached/whole wheat)
Instructions
- 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 (if making a package of only 8 hot dogs, you can shape the rest of the dough into buns to cook at the same time to keep in the freezer).
- 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.
Notes
*The dough recipe makes enough to cover 8 hot dogs (typical package) with extra dough for 4 hamburger buns, or 16 “pigs in a blanket” (two packages of hot dogs).
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Arlene Meekis-Jung says
February 2 at 1:38 pmThese were so yummy. The dough is great on it’s own with a crispy crust and a soft chewy texture. I’ve been using this dough for dinner rolls and most recently cinnamon buns as well.
★★★★★
Jami says
February 5 at 10:16 amGreat ideas for using the dough – it’s also the dough I use to make hamburger buns. 🙂
Hailey Smith says
April 19 at 6:59 pmI just made these tonight. We didnt wrap them the same way and had extra dough. These were amazing and easy to make. Thank you !
★★★★★
Jami says
April 23 at 2:15 pmI’m glad you liked them, Hailey!
mandy brellahan says
April 1 at 6:54 pmAlright, dont hate, has anyone tried wrapping the dog on bacon, then wrapping the bread dough? Was wondering if the bacon cooks or stays raw, or if I should par cook it… I was going to do 8 with and 8 without.
Jami says
April 3 at 12:05 pmI haven’t tried it, but in other recipes where the bacon is wrapped, they always cook it about halfway first, so that’s what I’d do. It sounds fun. 🙂
Debbie Dibble says
February 15 at 11:13 pmDo you use active yeast or instant yeast in pig in blanket recipe I’m new to using yeast, and don’t know the difference between them. Also thanks for this recipe, I have thought about making these for years and never could find a recipe for them. I loved these, use to have them in middle school.
Jami says
February 18 at 5:49 pmI have found this recipe to work great with either active dry or instant, Debbie, so go for it with whatever you have. 🙂
Debbie Dibble says
February 18 at 6:21 pmI tried this recipe Friday night, I wish I could say it turned out good, but it did not. Not because the recipe is bad but because I am horrible at baking. I can cook good, but baking is a whole different ball game. I decided to google baking 101, and start from beginning LOL. I’M GOING to try these again in the near future, thanks for your recipe
Jami says
February 20 at 12:20 pmOh, no! What happened – are you sure I can’t help you through it? It really is a pretty easy recipe, though it’s a soft dough and is a bit sticky so your hands need to be well floured. Do you think you added too much flour?
Eliza Meza says
December 25 at 8:33 pmI made this recipe yesterday, why were my pigs in a blanket tough? I dont understand, I followed the recipe to a “T”. I used pork sausage links which released some grease but I dont think this may have caused them to become tough, or am I wrong? Please help! I would love to try them a second time!
Jami says
December 25 at 9:53 pmI don’t know, Eliza – bummer! It sounds like maybe a bit too much flour – that’s usually what makes bread tough like that. I encourage everyone to keep trying with yeast breads because it’s really about getting used to what the dough looks like a feels like.
Mary Jane says
September 23 at 4:44 pmMy 5 and 2 year old boys both agreed it was their favorite food they had ever tried. These boys are spoiled foodies, so that meant a lot to me. (It placed alongside Cool River Pizza, better than organic watermelon and salmon caviar and lamb’s liver. When I say spoiled, I mean it…)
We used 100% sprouted whole wheat flour, Applegate pork breakfast sausages in lieu of hotdogs, and rolled them out on grated Parmesan instead of extra flour.
It was soo fluffy and delicate; I will never buy buns again. I especially like that theres no baking powder/baking soda.
(We dont buy those because of the aluminum and other questionable ingredients)
Thank you for posting this.
Jami says
September 25 at 11:25 amI’m so glad to read this, Mary Jane! Wow, such high praise – thank you. 🙂 (Oh, and I love your idea to roll them in parmesan – will HAVE to try that!!)