These homemade Pigs in a Blanket will be the star of your game day or get-together snacks!
Easy Pigs in a Blanket!
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!
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!
Awesomely Hard to Resist
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.
What Do I Need to Make Pigs in a Blanket?
- Self-rising flour
- Whole milk
- Butter
- Little smokies or mini hot dogs
- Egg
- Kosher
- Ketchup
- Mustard
- Baking sheet
How to Make Pigs in a Blanket
- 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 1/4-inch thick.
- Cut dough lengthwise into 1-inch wide 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.
How to Store Pigs in a Blanket
Store leftover pigs in a blanket in an airtight container in the refrigerator for up to three days. Reheat in the microwave for 15-30 seconds until heated through. Or reheat in the oven at 350°F for about 5 minutes until glistening on top and heated through again.
To freeze, let cool completely and place in a freezer safe container or baggie for up to 3 months. Reheat from frozen in the middle rack of the oven set at 350°F until warmed through, about 10-15 min.
More Winning Recipes for Football Season
You’ll score big with my Winning Recipes for Football Season! I’ve rounded up our favorite game day recipes that are sure to win everyone over at your football watch party!
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! If you make these Pigs in a Blanket, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Pigs in a Blanket
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 25
- Category: Appetizer
Description
These homemade pigs in a blanket will be the star of your game day or get-together snacks!
Ingredients
- 1 cup self-rising flour
- 1/2 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
Instructions
- 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 1/4-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 for dipping.
Thank you for this recipe!! They turned out delicious! I used all-purpose flour and added baking soda and salt as recommended. The dough was fluffy and moist – just perfect! I’ve only now started using glutenous flours for baking (I used to be gluten-free) and was worried the dough wouldn’t rise. It did and the whole process was so easy!
Awful. Since there is no leavening, the dough is not soft or tender. Deleted the recipe. Sorry.
Hi Patricia! Did you use self-rising flour?? The leavening agent is in self-rising flour. Hope this helps and that you get to try them again because they are so delicious.
can I use regular flour?
Hi Susan! Yes, for the cup of self-rising flour called for, replace it with 1 cup all-purpose flour, 1 & 1/2 teaspoons baking powder and 1/2 teaspoon salt. Hope this helps. Enjoy!
I was out of crescent rolls and milk (so I used water instead). These were fantastic!! Thank you!!
I made them and we loved them! Lost the recipe and searched til I found it again! Pinned it to me screen! Thanks!
Can these be rolled and frozen to cook very, very, very, very early the next morning for a kids field trip?
Hi Jan! Absolutely. Just freeze them in a single layer, uncovered, on a parchment-lined baking sheet until firm and then cover or transfer to a freezer-safe bag for longer storage. Enjoy!
How would you cook them when frozen? Would they need to thaw first? Or just increase the cook time?
Hi Hunter! You can definitely bake them from frozen. Just increase the baking time by about 8-10 minutes. Enjoy!