Pigs in blanket are a beloved appetizer featuring savory sausage wrapped in tender dough. Using yogurt in the dough adds a subtle tang and moist texture, making the pastry delightfully soft and slightly tangy—perfectly complementing the savory filling. This recipe shows you how to make a simple, reliable yogurt dough that’s easy to work with and bakes up golden and flaky.
Ingredients
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240g) plain Greek yogurt (full-fat preferred)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon honey or sugar (optional, for slight sweetness)
- 12 cocktail sausages or mini hot dogs
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the Greek yogurt, melted butter, and honey (if using) to the dry ingredients. Stir with a wooden spoon or your hands until a soft dough forms. It should be slightly sticky but manageable; if too sticky, sprinkle a little extra flour.
- Turn the dough out onto a lightly floured surface and knead gently for about 1-2 minutes until smooth. Avoid overworking the dough to keep it tender.
- Roll the dough out into a roughly 12×10 inch (30×25 cm) rectangle, about 1/8-inch thick.
- Cut the dough into 12 equal strips, approximately 1×4 inches (2.5×10 cm) each. You want strips long enough to wrap around each sausage.
- Wrap each cocktail sausage with one strip of dough, slightly overlapping the edges to seal. Place the wrapped sausages seam-side down on the prepared baking sheet.
- Brush each pig in a blanket lightly with the beaten egg to promote browning. Sprinkle sesame or poppy seeds on top if desired.
- Bake in the preheated oven for 15-18 minutes, or until the dough is golden brown and cooked through.
- Remove from the oven and let cool for a few minutes before serving warm.
Tips
- Yogurt choice: Use full-fat Greek yogurt for a richer dough and better texture. Low-fat yogurts can make the dough drier and less tender.
- Flour substitution: You can substitute up to 25% of the all-purpose flour with whole wheat flour for a nuttier flavor, but keep in mind it may make the dough slightly denser.
- Storage: Unbaked pigs in blanket can be refrigerated for up to 24 hours, covered tightly. Bake directly from chilled for best results, adding a couple of minutes to baking time if needed.
- Common mistake: Over-rolling the dough or adding too much flour can make it tough. Keep it soft and handle gently to maintain tenderness.
Serving Suggestions
Pigs in blanket made with yogurt dough are perfect as party appetizers, game-day snacks, or kid-friendly finger food. Serve them with a variety of dipping sauces such as classic yellow mustard, honey mustard, ketchup, or a tangy BBQ sauce. For a more elevated spread, accompany them with a fresh herb yogurt dip or a spicy sriracha mayo. They pair well with crunchy pickles or a crisp green salad to balance the richness.
Variations
You can easily adapt this recipe to suit different tastes or dietary needs. Try using vegetarian or vegan sausages and substitute the yogurt with a plant-based alternative like coconut or almond yogurt, though note this may alter the dough’s texture slightly. For a cheesy twist, sprinkle shredded cheddar or parmesan inside the dough before wrapping the sausages. Adding herbs like rosemary, thyme, or garlic powder to the dough also brings extra flavor. For a sweeter version, use mini sweet sausages (like breakfast links) and add a pinch of cinnamon to the dough.
Storage and Reheating
Store any leftover cooked pigs in blanket in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes until heated through and the dough regains some crispness. Avoid microwaving as it can make the dough soggy. If you’d like to freeze them, wrap tightly in foil and place in a freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight before reheating in the oven.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt has higher water content and less protein, which can make the dough wetter and less firm. If using regular yogurt, drain it through cheesecloth for 30 minutes to thicken it or reduce the quantity slightly to avoid overly sticky dough.
Why add baking powder to the dough?
Baking powder acts as a leavening agent, giving the dough a light rise and a tender crumb. This helps the pastry puff slightly and prevents it from becoming too dense or heavy around the sausages.
Can I make the dough ahead of time?
Yes, the dough can be made a day ahead and stored wrapped tightly in plastic wrap in the refrigerator. Bring it to room temperature before rolling out to make it easier to handle.
What if my dough cracks while rolling?
If the dough cracks, it’s usually because it is too dry or cold. Warm it slightly in your hands or let it sit at room temperature for 10 minutes. Adding a small amount of water or yogurt can also help rehydrate it if needed.
Are pigs in blanket safe to eat if undercooked?
No. Sausages, especially pork or mixed meat types, should be cooked to an internal temperature of 160°F (71°C) to ensure food safety. Always bake until the dough is golden and the sausages are fully cooked inside.
Can I use puff pastry instead of yogurt dough?
Yes, puff pastry is a popular alternative that yields a flakier texture, but it lacks the tangy flavor and tender softness that yogurt dough provides. The yogurt dough is quicker to prepare and uses common pantry ingredients.
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