Full-Pigs-in-a-blanket4I grew up with pigs in a blanket.  Loved them.  My mother wrapped biscuit dough around sausages or hot dogs. They were quick and easy and her kids were excited about them.  She could add a salad and maybe some chips and had a meal.  A blanket wrapped around a hot dog-or better, a brat-sure beats a store-bought bun.  A narrow strip of cheddar down the center of the dog makes them even better.

Last week, we took Lit’lSmokies, smothered them in our good Elki whipped mustard spreads, and wrapped them in pizza dough.  They were fantastic-great snacking or party fare.

How to Make Pigs in a Blanket with Bread or Pizza Dough

You’ll need sausages, brats, or hot dogs plus bread dough.  Our pizza crust mixes are perfect because the dough is soft and easy to work with without spring-back. 

  1. Mix the dough per package instructions.  (With a stand type mixer and a dough hook, add the water and yeast and mix for four minutes.)
  2. Roll the dough to 1/4-inch thickness and cut out the shapes.  For little sausages, we used 2-inch diameter circles.  For hot dogs-because they are longer-you’ll want rectangles or ovals. 
  3. Spread mustard or another condiment on the dough.  Do not spread mustard where the two edges will overlap.  My favorite is the Elki Maple Bacon Whipped Mustard Spread
  4. If you are using brats or hotdogs, consider splitting them and placing a strip of cheese in the split. 
  5. Wrap the dough around the meat pressing the two dough edges together where they overlap.  Let rest for 30 to 45 minutes or until the dough doubles in volume.
  6. Bake at 350 degrees for 7 minutes or until the dough starts to brown.  Serve hot. 

How to Make Pigs in a Blanket with Biscuit Dough

Full-Pigs-in-a-blanket6We used our classic butter-based biscuit recipe and hot dogs to make these pigs in a blanket.   You can use a good biscuit mix. Our New England Cheddar Biscuit Mix works great. 

3 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold butter cut in pieces
1 1/3 cups buttermilk
hot dogs or sausages
Whipped mustard or other spreads
cheddar cheese (optional)

Preheat the oven to 425 degrees.

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  2. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse pieces.
  3. Add buttermilk and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do not knead longer than necessary.
  4. Roll or pat the dough to about 1/4-inch thickness and cut into a circle with a biscuit cutter for small sausages or into oblong or rectangular pieces for hot dogs. (The tendency is to roll the dough too thick. Remember that the dough will double in thickness when baked.)
  5. Spread mustard or another condiment on the dough.  Do not spread mustard where the two edges will overlap.  My favorite is the Elki Maple Bacon Whipped Mustard Spread.Full-Pigs-in-a-blanket-meal8
  6. Place a hot dog or sausage on each. For hot dogs, slice the dogs lengthwise about half-way through the dog. Place mustard or a cheese stick in the opened dog.
  7. Fold the dough around the dog or sausage. Place the biscuits on a greased baking sheet.
  8. Bake for 9 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm.

Spreads for your Pigs

You can put all sorts of spreads on your pigs in a blanket. We love the gourmet dips and whipped mustards by Elki. Our favorite is Maple Bacon Whipped Mustard. It packs a lot of flavor in just a little spread.

Meal Suggestions

Full-Pigs-in-a-blanket-mealTo make your blanketed pigs a full meal, try biscuit-wrapped brats with corn on the cob, frozen peas, and a sliced tomato.

Or how about an Italian Herb Pizza-dough-wrapped hot dog with a slice of cheese in the middle, accompanied by potato salad, corn on the cob, and fresh grapes.


Dennis Weaver is the founder of  The Prepared Pantry. He is the author of How to Bake, a 250 page book about the art and science of baking. You can download a free copy of  How to Bake here.