These homemade pigs in a blanket will be the star of your game day or get-together snacks!

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!

Pigs in a Blanket

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.

Pigs in a Blanket

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…

Pigs in a Blanket

Use a fork and make two pricks in each little smokie then blanket each one with the dough…

Pigs in a Blanket

Place the piggies seal side down on a buttered baking sheet and brush with the egg wash then sprinkle with a pinch of salt…

Pigs in a Blanket

Now they’re ready to bake to golden deliciousness…

Pigs in a Blanket

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!

xoxo,

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Pigs in a Blanket

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 25 1x
  • Category: Appetizer

Description

These homemade pigs in a blanket will be the star of your game day or get-together snacks!


Ingredients

Scale
  • 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

  1. Preheat oven to 425°F. Butter or lightly grease a large baking sheet and set aside.
  2. 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.
  3. 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.
  4. Brush each pig with some of the egg wash and sprinkle with a pinch of kosher salt.
  5. Bake for 12-15 minutes or until dough starts to turn golden brown. Serve with ketchup and mustard.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. 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!

      1. How would you cook them when frozen? Would they need to thaw first? Or just increase the cook time?

      2. Hi Hunter! You can definitely bake them from frozen. Just increase the baking time by about 8-10 minutes. Enjoy!

    1. I made them and we loved them! Lost the recipe and searched til I found it again! Pinned it to me screen! Thanks!

    1. 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!

    1. 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.

  1. 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!

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