If you’re new to making pigs in a blanket but want to whip up this classic snack quickly and with minimal fuss, this list is for you. We’ll cover 10 different dough options that are beginner-friendly, easy to find, and perfect for wrapping those little sausages. Whether you want something store-bought or a simple homemade dough, these choices will get you making delicious pigs in a blanket in no time.
Pillsbury Crescent Roll Dough
Pillsbury Crescent Roll Dough is a go-to for beginners because it’s widely available, pre-rolled, and easy to handle. The dough is buttery and flaky, which bakes into a golden, tender blanket around your mini sausages. It requires no prep beyond unrolling and cutting, making it ideal for quick snacks or last-minute parties.
Pillsbury Pizza Dough
This dough is a bit sturdier than crescent rolls, offering a chewier texture that holds up well to fillings. It’s sold refrigerated and can be stretched or rolled out to your desired thickness. Pizza dough is great if you want a less flaky and more bread-like pig in a blanket, giving a heartier bite.
Store-Bought Puff Pastry Sheets
Puff pastry sheets, like those from Pepperidge Farm, provide a very flaky and buttery crust that puffs up beautifully in the oven. They require thawing but no kneading, and you can cut them into small rectangles for wrapping. Puff pastry creates a flaky, elegant pig in a blanket perfect for entertaining.
Pre-Made Biscuit Dough (e.g., Pillsbury Grands!)
Biscuit dough is thicker and fluffier than crescent rolls, resulting in a soft, bready wrap. It’s sold in refrigerated tubes and can be sliced into smaller pieces for wrapping. This dough is an excellent choice if you prefer a more substantial, biscuit-like texture around your sausages.
Homemade Quick Yeast Dough
For beginners ready to try homemade, a quick yeast dough made with flour, warm water, yeast, sugar, salt, and a bit of oil rises in about an hour. It produces a soft, slightly chewy bread that’s perfect for pigs in a blanket. This option is rewarding and customizable but requires a bit more time and patience.
Refrigerated Pie Crust Dough
Refrigerated pie crust dough, often sold in a roll or flat disks, is buttery and flaky but denser than puff pastry. It’s simple to cut and wrap, making it a good alternative if you want a crispier, more crumbly texture. Pie crust dough delivers a slightly different mouthfeel that pairs well with savory fillings.
Phyllo Dough
Phyllo dough is paper-thin and requires careful handling, but beginners can manage it by layering multiple sheets with melted butter between each. It bakes into a very crisp, flaky casing for your mini sausages. While a bit more delicate, phyllo dough offers a light, crunchy alternative for pigs in a blanket.
Pre-Made Frozen Bread Dough
Frozen bread dough, like Rhodes or local brands, is a beginner-friendly option that you thaw and shape yourself. It rises during baking, creating a soft, fluffy bread wrap. This dough is versatile and forgiving, great if you want a homemade feel without starting from scratch.
Pre-Made Empanada or Hand Pie Dough
Empanada dough is typically a sturdy, slightly crumbly pastry designed to hold fillings without sogging. It’s available refrigerated or frozen and can be cut into strips or circles for pigs in a blanket. This dough adds a unique texture and flavor profile, often slightly richer due to added fats like lard or butter.
Ready-Made Naan or Flatbread
While unconventional, using ready-made naan or flatbread cut into strips can serve as a quick wrap for mini sausages. It won’t puff or flake but offers a soft, chewy alternative that requires no rising or baking time beyond warming. This is a great last-minute hack for a fast snack.
How to Choose
When selecting dough for pigs in a blanket, consider your texture preference first: flaky (puff pastry, crescent rolls) or soft and bread-like (pizza dough, biscuit dough). Convenience is key for beginners—store-bought refrigerated doughs like Pillsbury crescent rolls or biscuit dough minimize prep time and skill required. If you want a more homemade touch, quick yeast dough or frozen bread dough offer that flexibility but need more time. Also, think about flavor: buttery doughs add richness, while bread doughs provide a neutral base ideal for seasoning. Finally, consider baking time and handling ease; delicate doughs like phyllo require care, while crescent rolls are forgiving and fast.
Frequently Asked Questions
Can I use regular bread dough for pigs in a blanket? Yes, regular bread dough works well, especially if it’s a soft dinner roll or sandwich bread style. Just roll it thin and wrap around the sausages before baking.
Do I need to thaw frozen dough before using? Most frozen doughs like puff pastry or bread dough should be thawed according to package instructions to ensure proper handling and even baking.
What temperature and time should I bake pigs in a blanket? Typically, bake at 375°F to 400°F for 12-15 minutes or until dough is golden brown and cooked through. Specific temps vary by dough type, so follow package guidelines if available.
Can I freeze pigs in a blanket before baking? Yes, you can assemble them and freeze on a tray, then transfer to a bag. Bake from frozen by adding a few extra minutes to the baking time.
Is crescent roll dough the same as puff pastry? No, crescent roll dough is a yeast-leavened dough with layers created by folding, while puff pastry is a laminated dough with many thin butter layers and no yeast, resulting in a flakier texture.
What’s the easiest dough for beginners? Pillsbury Crescent Roll Dough is the easiest due to its availability, minimal prep, and forgiving texture.
Final Thoughts
For beginners eager to make quick pigs in a blanket, the variety of dough options means there’s something for every taste and skill level. Store-bought doughs like Pillsbury Crescent Rolls and biscuit dough provide the fastest, most foolproof results. If you’re willing to experiment, puff pastry and quick yeast dough open up more texture and flavor possibilities. Ultimately, your choice depends on how much time you have, the texture you prefer, and your comfort in the kitchen. With these 10 dough options, you’re well-equipped to create tasty pigs in a blanket with ease and confidence.
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