Pigs in a Blanket with Puff Pastry

If you need a quick appetizer that makes everyone happy, these little pigs in a blanket are my go-to. I've made them for birthday parties, holiday get-togethers, even those last-minute "what am I supposed to bring" potlucks.

They're cute, they're flaky, and people basically inhale them the second they hit the plate.

this sugar

I love that they only take a few ingredients and don't require any fancy skills. You're basically wrapping pieces of hot dog in puff pastry and letting the oven do the rest. That's my kind of cooking.

What You Need

Hot Dogs or Sausages

I usually grab regular all-beef hot dogs from Hebrew National. They're about six inches long, so I cut each one into smaller pieces, usually around two inches. You can use any type you like, including mini cocktail sausages if you want to skip the cutting. Just make sure the puff pastry pieces are sized to fit whatever you're using.

Puff Pastry

Store-bought puff pastry is the real hero here. I've used both the frozen sheets and the refrigerated rolled kind. For this batch, I used one sheet from Jus-Rol, which unrolls really easily. The only thing to remember is to keep it cold. If puff pastry warms up too much, the butter melts into the dough and you lose those pretty layers.

Egg

A beaten egg helps seal the pastry and gives the tops that golden color. If you don't do eggs, melted butter will get the job done too.

Sesame Seeds

Totally optional, but I love sprinkling a mix of white and black sesame seeds on top. Everything bagel seasoning also works if you want extra flavor.

How I Keep the Puff Pastry in Good Shape

Puff pastry likes to stay cold. I try to work quickly so it doesn't get soft. If you're doubling the recipe, leave the second sheet in the fridge until you're ready for it.

If you see any cracks, just press them together with your fingers. Puff pastry is pretty forgiving as long as it stays chilled.

Making These Ahead

This recipe is perfect when you want to prep early. I usually do one of two things:

Prep and Bake Later

Wrap the pieces of hot dog with the pastry, set them on a baking sheet, and refrigerate until you're ready to bake. Pop them straight into the preheated oven.

Half-Bake and Finish Later

Bake them for eight to ten minutes until they're just starting to color. Let them cool, refrigerate, then finish baking for a few minutes at a slightly lower temperature. This method is great if you want them hot and fresh without doing everything at the last minute.
You can also freeze the half-baked ones and bake them straight from frozen after thawing for about half an hour.

Reheating Leftovers

My air fryer is the fastest way to bring them back to life. I usually do five minutes at around 365F. The oven works too - just cover the pastries with foil so the tops don't over-brown and warm them at 350F for six to eight minutes.

How I Like to Serve These

Kids usually go straight for ketchup and yellow mustard. Adults love spicy mustard. And if you're feeling a little fancy, a simple cheese sauce makes them feel like something you'd get at a party you actually had time to prepare for.

Pigs in a Blanket with Puff Pastry

Here's the full recipe in a clean, step-by-step format you can follow without overthinking anything.

Print