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

Martha Stewart Living, January/February 2014


Read the full recipe after the video.

Recipe Summary

25 mins
1 hr 50 mins
Makes 54


Ingredient Checklist


Instructions Checklist
  • On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.

  • Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

Cook's Notes

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


Reviews (6)

391 Ratings
  • 5 star values: 59
  • 4 star values: 79
  • 3 star values: 166
  • 2 star values: 71
  • 1 star values: 16
Rating: 5 stars
Loved them. Used three different sausages. Frankfurther, Smoked Polish, and Andouille with cheddar bits. I liked the one with cheese the very best because 1) I'm from Wisconsin 2) The cheese baked on the bottom part into this amazing carmelized crust. Oh my. It made more than I should have cooked for the small group I had - so the option to make lots and freeze some is wonderful. Love another persons idea of the "everything" bagel topping. I uses poppy seed and sea salt as suggested and was great.
Rating: 5 stars
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.
Rating: 5 stars
I have made these Pigs in the Blanket twice for parties and everyone loves them. The sausages I use are venison, jalapeño 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.
Rating: Unrated
Do you have to freeze them first or can they just be placed in the oven?
Rating: 5 stars
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.
Rating: 2 stars
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.