Puff Pastry Hot Dogs (Pigs In A Blanket)
Whether you’re hosting a party, a game night, or just craving a tasty snack, these flaky Puff Pastry Hot Dogs, aka pigs in a blanket, quickly become crowd favorites. In this quick and easy recipe breakfast sausages are wrapped in puff pastry alongside some traditional hot dog toppings and served with a homemade hot dog sauce. My kids love these as a savory school snack and I’m sure your family and friends will enjoy them as well!
Why you’ll love these hot dogs in puff pastry
- Quick and easy appetizer: These puff pastry-wrapped hot dogs are a delicious appetizer that is super quick and easy to make.
- Simple ingredients: Only a few simple ingredients and minimal prep time are required for these handy starters.
- Versatile: You can easily customize these hot dogs with your favorite fillings, toppings, and sauces.
Ingredients
- Puff pastry: I use a store-bought package of puff pastry sheets for convenience but you can make homemade puff pastry if you prefer. You can also use crescent rolls.
- Small sausages: I use uncooked breakfast pork sausage links but you can also use cooked cocktail sausages or little smokies to make these bite-sized hot dogs. Depending on the size of the hot dogs you’re after, you can also use full-size pork, beef, chicken, or vegetarian sausages.
- Cheese: Choose your favorite cheese for melting, such as cheddar, mozzarella, or Monterey Jack.
- Mustard: I use Dijon mustard as a base filling but you can also use ketchup or onion tomato jam.
- Onion: I love to add finely sliced red onion into these puff dogs but you can also use white or yellow onion for a stronger taste.
- Pickles: Sandwich sliced dill pickles add extra flavor and crunch to these mini hot dogs but you can also use pickle relish.
- Egg wash: The egg yolk mixed with water creates a golden brown color after baking the hot dogs wrapped in puff pastry.
- Toppings: You can sprinkle grated cheese, sesame seeds, or poppy seeds on top of the pastry for added flavor and texture. You can also use bagel seasoning or simply sea salt.
Hot dog sauce for dipping
Make a simple hot dog sauce using tomato sauce, mustard, mayonnaise, black pepper, and pickle water for a tangy kick. You can also serve these with a side of ketchup, extra mustard, or homemade tzatziki.
Variations
- Kid-friendly: Simply add ketchup and cheese for a less spicy version.
- Spicy sauce: Add a dash of hot sauce, spicy ketchup, or sriracha to the hot dog sauce for an extra kick of heat.
- Gourmet puff dogs: Upgrade your hot dogs with puff pastry by using bacon or gourmet sausages like merguez or chorizo for a more elevated flavor profile.
How to make puff pastry hot dogs
- Add mustard in the middle of the rolled puff pastry.
- Place a sandwich pickle on top.
- Top with finely sliced red onion.
- Add the sausage.
- Finish the hot dog filling off with grated cheese and add some egg wash to one rim.
- Roll the puff dog up and seal the edges firmly with your fingers.
- Place the sausage rolls on a parchment paper-lined baking tray. Apply egg wash and add sesame seeds. Bake the puff pastry rolls.
- Meanwhile, prepare the hot dog dipping sauce.
American vs. European hot dog sauce
While American hot dog sauces typically feature a savory blend of ground beef, onions, and spices, in European countries, especially in Scandinavia, it’s common to find a simpler sauce made from ketchup, mustard, and mayonnaise, offering a tangy and creamy alternative to its meatier US version.
Recipe FAQs
Yes, you can assemble the pigs in a blanket ahead of time and refrigerate them until ready to bake. Just remember to brush them with egg wash and sprinkle with seeds just before baking.
Yes, you can reheat leftover puff pastry sausage rolls in the oven at 350°F (175°C) for 5 minutes or until warmed through. Store any leftovers in an airtight container in the refrigerator and enjoy them the next day.
More finger food ideas
For more easy appetizers, check out the following recipes:
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Puff Pastry Hot Dogs (Pigs In A Blanket)
Ingredients
- 3 puff pastry sheets
- 1 egg yolk
- 12 breakfast pork sausages uncooked
- 4 tbsp Dijon mustard
- 1/2 cup sandwich pickle slices
- 1/2 cup grated cheddar cheese
- 1 small red onion finely sliced
- 1 tbsp sesame seeds
Homemade Hot Dog Sauce
- 3 tbsp ketchup
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp pickle juice
- 1/8 tsp ground black pepper
Instructions
- Preheat your oven to the temperature specified on the puff pastry package. Thaw the puff pastry dough if frozen, and prepare the egg wash by beating an egg yolk with a tablespoon of water.3 puff pastry sheets, 1 egg yolk
- Roll out the puff pastry sheet with a rolling pin on a lightly floured surface and cut it into equal squares with a sharp knife or pizza cutter. Place some mustard, a sandwich pickle, a sausage, and some grated cheese on each square. Wrap the pastry around the hot dog, sealing the seams at the end of the pastry with some egg wash.12 breakfast pork sausages, 4 tbsp Dijon mustard, 1/2 cup sandwich pickle slices, 1/2 cup grated cheddar cheese, 1 small red onion
- Place the wrapped hot dogs seam-side down on a parchment paper-lined baking sheet. Brush the tops with egg wash with a pastry brush and sprinkle with sesame seeds.1 tbsp sesame seeds, 1 egg yolk
- Bake in the preheated oven for 20-25 minutes or until the pastry has a beautiful golden color and is cooked through.
- While the hot dogs are baking, prepare the hot dog sauce by mixing tomato sauce, mustard, mayonnaise, and pickle water in a small bowl.3 tbsp ketchup, 1 tbsp Dijon mustard, 3 tbsp mayonnaise, 1 tsp pickle juice, 1/8 tsp ground black pepper
- Serve these puff pastry hot dogs hot from the oven with the homemade hot dog sauce on the side for dipping and topping.
