These homemade pigs in a blanket will be the star of your game day or get-together snacks!
The big game is just a week away and you can’t go wrong with a pile of pigs in a blanket for everyone to snack on! It’s a fan favorite that’s easy to make and everyone will enjoy!
Still not sure why we call these bites of yuminess pigs in a blanket since they’re made with little beef dogs, but cows in a blanket or dogs in a blanket is just not as cute, so pigs it is! They’re awesome and addicting and I could eat them all myself, but I’ll share since they’re so cheap and easy to make that I could whip up another batch in no time.
My made from scratch version of this crowd-craving appetizer is perfect in every way! You probably already have all of the ingredients on hand to bake a batch right now so let me show you.
Start by stirring together the flour, milk and butter to create the dough and then roll it out and cut into strips…
Use a fork and make two pricks in each little smokie then blanket each one with the dough…
Place the piggies seal side down on a buttered baking sheet and brush with the egg wash then sprinkle with a pinch of salt…
Now they’re ready to bake to golden deliciousness…
Take these to the watch party or serve them as an after-school snack and you’re sure to be surrounded by a cheering crowd! Enjoy!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 1 cup Gold Medal® self-rising flour
- ½ cup whole milk
- 2 tablespoons butter, melted
- 25 little smokies or mini hot dogs, dried well with a paper towel
- 1 large egg, slightly beaten with 2 teaspoons water for an egg wash
- kosher salt for sprinkling
- Preheat oven to 425°F. Butter or lightly grease a large baking sheet and set aside.
- In a large mixing bowl, combine the flour, milk and 2 tablespoons melted butter until a ball forms. Roll dough into a thin rectangle on a lightly floured surface, about ¼-inch thick. Cut dough lenghthwise into 1-inch strips.
- Using a fork, prick each little smokie twice. Place a little smokie on the end of a strip of dough and roll twice to blanket it. Cut dough and press gently to seal the loose end. Place sealed side down on the prepared baking sheet. Repeat with remaining little smokies.
- Brush each pig with some of the egg wash and sprinkle with a pinch of kosher salt.
- Bake for 12-15 minutes or until dough starts to turn golden brown. Serve with ketchup and mustard.