Pigs In a Blanket Recipe
Cheesy Pigs in a Blanket are a fun snack that can be customized to your liking. Use our homemade biscuit dough recipe to wrap little hot dogs, mini sausages, and bun-length hot dogs for a tasty snack.
These homemade pigs in a blanket take the classic party favorite and make it even better. Instead of store-bought dough, these little appetizers are wrapped in a tender, cheesy biscuit dough seasoned with cayenne for just a hint of warmth. The dough bakes up beautifully around the mini hot dogs, giving you a soft, golden exterior with a savory, melty center.
They’re perfect for game days, holidays, or any gathering where finger foods are a must. Because the dough is simple to mix and easy to roll out, these treats feel a little special without adding extra work. Serve them with mustard, ketchup, barbecue sauce, or your favorite dipping sauce and watch them disappear.
What You’ll Like About This Snack
Homemade dough. The biscuit-style dough is tender, cheesy, and so much better than canned dough.
Perfect for parties. Easy to make in batches and always a crowd-pleaser.
Customizable heat. The cayenne adds gentle warmth, but you can adjust it to taste.
Great for dipping. Pair with mustard, ketchup, or creamy sauces for endless variations.
Ingredient Notes
- Flour – Standard all-purpose flour gives the dough its structure.
- Butter – Cut into the flour for flaky, biscuit-like layers.
- Sour cream – Adds moisture and helps keep the dough tender.
- Cheddar cheese – Gives flavor and richness to the dough.
- Cayenne pepper – Just a pinch for subtle heat.
- Mini hot dogs – Cocktail wieners or smokies both work well.
Steps to Make Pigs in a Blanket
- Mix the dry ingredients in a bowl.
- Cut in the butter until the mixture resembles coarse meal.
- Stir in the sour cream and cheese gently to form a soft dough.
- Chill the dough briefly to make it easier to roll out.
- Roll the dough thinly and cut into squares.
- Wrap each mini hot dog in a dough square and seal the edges.
- Arrange on a prepared baking sheet.
- Bake until lightly browned and cooked through.
Tips
- Keep the dough slightly chilled so it rolls cleanly and seals well.
- Pinch the edges firmly to keep the “blankets” closed while baking.
- Use sharp Cheddar for the best flavor in the dough.
- Serve with a variety of dipping sauces to suit different tastes.
Recipe Variations
- Bacon Pigs in a Blanket: Partially cook strips of bacon, then cut them in half crosswise. Wrap each mini hot dog in the bacon before wrapping them in the biscuit dough.
- Breakfast Pigs in a Blanket: Use breakfast sausages instead of cocktail hot dogs or smokies.
- Veggie Pigs in a Blanket: Use vegetarian sausages or strips of roasted eggplant, summer squash, or zucchini.
Serving Suggestions
- Serve with spicy mustard or whole-grain mustard.
- Pair with barbecue sauce or honey mustard dips.
- Add them to a game day or holiday appetizer spread.
- Offer ketchup or ranch dressing for kids or picky eaters.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. They reheat well and stay tender when sealed properly.
Freeze: Suitable for freezing. Freeze baked pigs in a blanket in a single layer, then transfer to containers or bags for up to 2 months.
Reheat: Warm in a 350°F oven for best texture, or microwave briefly for a quick reheat.
Pigs In a Blanket Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cayenne pepper
- 6 tablespoons butter
- 1 cup sour cream
- 1 cup Cheddar cheese, finely shredded sharp
- 24 little smokies, or cocktail wieners
Instructions
- In a bowl, combine the flour, salt, baking powder, baking soda and cayenne pepper.
- Cut in butter with a pastry blender until well blended and the texture of meal. This can be done in a food processor as well.
- Stir the sour cream and cheese into the dry mixture until blended. Avoid overworking the dough.
- Divide the dough into two parts and shape each into a flattened disk. Wrap the disks in plastic wrap and chill for 30 minutes.
- Heat oven to 400 F.
- Line a baking sheet with parchment paper or spray it with nonstick cooking spray.
- Roll out one portion of the dough to a 1/8-inch thickness on a floured surface; cut into 2 1/2-inch squares with a cutter or by hand. Repeat with the remaining dough.
- Lay a cocktain wiener or smokie across a square of dough diagonally and bring two corners over and seal well by pinching, forming the “blanket.”
- Place the wrapped hot dog on the prepared baking sheet and repeat with remaining dough and hot dogs.
- Bake the pigs in a blanket in the preheated oven for 12 to 14 minutes, until they are lightly browned.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
