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Pigs in Blankets

Recipe photo courtesy of Nicole Franzen

Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking.

Source: Martha Stewart Living, January/February 2014
Total Time Prep Yield



Cook's Notes

Pigs in blankets can be frozen until firm, then stored in freezer bags up to one month ahead.

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How would you rate this recipe?
  • cohensuzie
    24 APR, 2018
    These guys were a HUGE hit at our housewarming party and were the first thing gone on our spread. I seriously had friends asking me about them days later. I used basic Costco hot dogs, made my own honey mustard, and put everything bagel seasoning on the top and they were perfection. Make sure that you fully coat the top of the pastry in egg wash to get the golden brown color during baking. They were so easy and delicious - just make them the night before, freeze them, and then put them directly into the oven 1/2 an hour before you want to serve them. A practically foolproof recipe.
  • cravotta
    30 MAY, 2015
    I have made these Pigs in the Blanket twice for parties and everyone loves them. The sausages I use are venison, jalapeƱo and cheese. Because they are about a foot long, I half them and cut the pastry in 4 squares instead of 9. After the sausages are wrapped and seasoned with smoked sea salt, I cut them in fourths instead of thirds. Works great.
  • Kimberlee Barresi
    30 JAN, 2015
    Do you have to freeze them first or can they just be placed in the oven?
  • JasDelat
    31 MAR, 2014
    I have made this recipe now multiple times. I create it verbatim as suggested. They are absolutely delicious and freeze very well. I've made them with all varieties of meat hotdogs (Turkey, Pork, Beef). My whole family loves them. From a health perspective, due to the smaller amount of dough and (especially) if using Turkey they turn out much healthier for you then having a regular hotdog in a bun.
  • MS11728808
    3 FEB, 2014
    We tried Andouille sausage as well as kosher frankfurters. The Andouille sausage was too dense a meat for such a snack (a reason we opted out of using chicken sausages, which we normally love). My family also preferred the poppyseed to the Maldon salt topping.

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