by Diana Rattray
What sets this version apart from the well-known crescent roll pigs in a blanket recipe is the cheesy homemade biscuit dough. The little hot dogs or smokies are wrapped in a homemade cheese biscuit dough. Make them with cocktail sausages or mini hot dogs. Or cut bun-length hot dogs into thirds and wrap them in the dough. Whether you’re snacking at a party or grabbing a midnight snack, pigs in a blanket are are an excellent option.
Even though the homemade “blankets” have cheese baked into them, you could also add small slices of cheese to the squares of dough before you wrap the sausages. Or spread some mustard or honey mustard on the dough. You can even do this with full-size hot dogs by making the squares large enough to wrap around them.
Preparation Notes
- The dough comes together quickly using a pastry cutter or the food processor. The dry ingredients are combined with the butter to make a meal-like mixture, then the sour cream and cheese are added. The chilled dough is rolled out and cut into squares.
- Cocktail wieners or Lit’l Smokies are wrapped in the squares of dough and baked to perfection on parchment paper-lined baking sheets.
- Enjoy the pigs in blankets with yellow mustard, barbecue sauce, or aioli.
- The recipe makes about 36 appetizers. The dough freezes nicely, so you could scale the recipe down or freeze half of the dough for another day.
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.
Pigs In a Blanket Recipe
Your guests will love this pigs-in-a-blanket appetizer! Mini hot dogs or smokies are snug in their cozy little homemade biscuit sleeping bags!
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 24 pieces 1x
- Category: Appetizers, Hot Dogs
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 finely shredded sharp Cheddar cheese
- 2 dozen mini hot dogs
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.
