Pigs in a blanket are a timeless snack loved by kids and adults alike, featuring juicy mini sausages wrapped in soft, buttery dough. Making your own dough is simple and lets you control ingredients, ensuring a tender, flaky wrap that’s perfect for little hands and picky eaters.
Ingredients
- 2 ½ cups (315g) all-purpose flour, plus extra for dusting
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup (180ml) warm milk (about 110°F / 43°C)
- 3 tablespoons unsalted butter, melted, plus extra for brushing
- 1 large egg
- 24 mini cocktail sausages or hot dogs
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive; start over with fresh yeast.
- Mix dry ingredients: In a large bowl, whisk together the flour and salt.
- Combine wet and dry: Add the yeast mixture, melted butter, and egg to the flour. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If too sticky, sprinkle a little more flour, but avoid adding too much.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Preheat oven: When the dough is nearly ready, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Shape the dough: Punch down the risen dough and roll it out on a floured surface into a rectangle about ¼ inch (6mm) thick.
- Cut strips: Using a sharp knife or pizza cutter, slice the dough into strips about 1 inch (2.5cm) wide and 6 inches (15cm) long.
- Wrap the sausages: Take each mini sausage and wrap it tightly with one dough strip, pinching the edges to seal.
- Arrange and brush: Place the wrapped sausages seam-side down on the baking sheet. Brush the tops with a little melted butter to encourage browning.
- Bake: Bake for 12–15 minutes until golden brown and cooked through.
- Cool and serve: Let cool slightly before serving to kids to avoid burns.
Tips
- Substitutions: You can swap all-purpose flour for whole wheat flour for a nuttier flavor and extra fiber, but expect a denser dough. Milk can be replaced with a dairy-free alternative like almond or oat milk, but keep it warm to activate the yeast.
- Storage: Store leftover pigs in a blanket in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best texture.
- Common mistakes: Avoid using water that’s too hot for the yeast, as it will kill it and prevent rising. Also, don’t over-flour the dough during kneading, or the final product will be tough instead of soft.
- Make ahead: You can prepare and wrap the sausages, then freeze them on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Serving Suggestions
Pigs in a blanket are a versatile snack that pairs well with a variety of dips and sides. Try serving them with ketchup, honey mustard, or a mild cheese sauce for dipping. They also go great alongside carrot sticks, cucumber slices, or apple wedges for a balanced kid-friendly snack or lunchbox addition. For parties, arrange them on a platter with colorful veggies and fruit for an inviting finger food spread.
Variations
Customize this recipe to suit your child’s preferences or dietary needs. Use turkey or chicken mini sausages for a leaner option, or substitute with vegetarian sausages for a meat-free version. Add a sprinkle of shredded cheddar or mozzarella cheese inside the dough wrap for extra flavor and gooeyness. You can also experiment with seasoning the dough by adding a teaspoon of dried herbs like oregano or rosemary for a subtle savory twist kids might enjoy.
Storage and Reheating
Store cooled pigs in a blanket in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and warm them on a baking sheet for 8–10 minutes until heated through and slightly crisp. Avoid microwaving if possible, as this can make the dough soggy. If frozen, keep them in a sealed freezer bag for up to 2 months. Bake from frozen at 375°F (190°C) for about 18–20 minutes, checking for doneness.
Frequently Asked Questions
Can I use store-bought dough instead of making my own?
Yes, pre-made dough like refrigerated crescent roll dough or puff pastry can be used for convenience. However, homemade dough offers a fresher taste and allows you to control ingredients, which is especially helpful for kids with dietary restrictions.
What is the best type of sausage to use for kids?
Mini cocktail sausages or small hot dogs made from beef, pork, turkey, or chicken are ideal because they are easy to handle and cook quickly. Look for low-sodium and preservative-free options if possible for a healthier snack.
How do I know if the yeast is still good?
If the yeast mixture doesn’t foam after 5–10 minutes in warm milk with sugar, it’s likely expired or dead. It’s best to start over with fresh yeast to ensure the dough rises properly.
Can I make the dough in a stand mixer?
Absolutely! Use the dough hook attachment and mix on low speed to combine ingredients, then knead for about 5–7 minutes until smooth. This saves time and effort, especially if making larger batches.
Is it safe to let kids help with this recipe?
Yes, pigs in a blanket are a great recipe for kids to get involved with, especially wrapping the sausages in dough strips. Just supervise when handling sharp knives and hot ovens. It’s a fun, hands-on way to encourage cooking skills and confidence.
Can I add flavors to the dough?
Yes, for mild flavor enhancements, add a teaspoon of garlic powder, onion powder, or dried herbs like thyme or basil to the flour mixture. Keep flavors subtle to suit kids’ palates and avoid overpowering the sausages.
With this homemade pigs in a blanket dough recipe, you’ll have a soft, buttery wrap that’s perfect for kids’ snacks, lunches, or parties. The dough is quick to prepare and versatile enough for many variations, making it a reliable crowd-pleaser anytime.
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