How to Make the Perfect Pigs in a Blanket

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How to Make the Perfect Pigs in a Blanket

Stop buying the popular appetizer frozen and make it, perfectly, from scratch at home. From the dough and the miniature franks to everything in between their rolled-up goodness, here's how to make the perfect pig in a blanket.

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The Dough

There’s one thing that’s inevitable for the home cook to avoid when making pigs in a blanket, and it’s using store-bought dough. A lot of people buy pre-made croissant dough and roll up their mini franks inside it, but for the classic, perfect mini hot dog, you want an even amount of dough wrapped around it, so buying square sheets of puff pastry and cutting them into strips the width of your franks is the way to go.

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The Franks

The name "pigs in a blanket" leaves a world of options open for when you’re making your cocktail wieners. Depending on what country or culture you’re enjoying them in, the blanket-wrapped "pig" could be a variety of pork-based foods, including vienna sausages, mini hot dogs, or breakfast sausage links. The recipe we’re most familiar with uses mini franks, available at many grocery stores in 14-ounce packages. Whichever pigs you go with, make sure to pat them dry and poke a few holes in them before blanketing them so they don’t make the dough soggy and they don’t burst while baking.

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Dijon Mustard

There’s always that special bite to a mini hot dog, and it’s due to a layer of Dijon mustard between the dough and the frank. To make sure your dogs have an extra bit of tang, spread a thin layer of mustard on the dough before rolling them up.

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Make Sure to Grease

The crispy dough wrapped around the hot dog is important, and there's nothing worse than when you go to scoop them off the baking sheet and they’re all stuck to it. You don’t want your pigs’ blankets to get torn, so make sure to grease your baking sheet well before placing them on it to bake.

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Egg Wash

Sure, there’s more butter in puff pastry dough then we’d like to acknowledge, but unfortunately it doesn’t give our pigs as much of a golden shine as we’d like. Brushing a light egg wash of beaten and eggs and water is the last and final step you need to make before placing them in the oven.

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Their Sidekicks

Pigs in a blanket wouldn’t be what they are without their sidekicks. Some people's dipping sauce of choice is mustard, and for others it’s ketchup, but for safety's sake, better put out both.

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Perfect Pigs in a Blanket

There's nothing more rewarding than making something from scratch at home, and these classic appetizers are easy to make by keeping a few simple things in mind.

Get the recipe: Pefect Pigs in a Blanket

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We know what you're thinking. How is it even possible to perfect a pig in a blanket? When you think of the popular mini appetizer, you probably think of it frozen on a sheet pan, ready to be popped in the oven — so what's there to discuss?

How to Make the Perfect Pigs in a Blanket

Even if you do want to make the classic cocktail wieners at home, you're probably thinking that there's not much to worry about. A package of premade dough, mini cocktail franks, and a side of mustard for dipping and you've got yourself a dish, right? We beg to differ.

Pigs in a blanket will forever be a widely loved dish, and it deserves to be treated like one. Whether whipping up a small batch for a pre-dinner snackor preparing them for a crowd, there are certain steps that you should take to make them into perfectly passed treats. Ever think about the dough getting soggy? Because if you don't dry your cocktail franks well, it's definitely a possibility. Or how to get a perfect golden crust without overbaking your pigs? All it takes is one simple step.

From the dough and the miniature franks to everything in between their rolled-up goodness, click on the slideshow above to learn how to make the perfect pig in a blanket.

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