This classic finger food is always a crowd-pleaser.
Learn how to make Pigs in a Blanket.
Why Are They Called Pigs in a Blanket?
Credit:Will Dickey
The finger food may have originated as early as the 1600s as a convenient lunch for laborers.
In fact, this would be a great opportunity to involve the kids.
They can prick the hot dogs and roll up the blankets while you slice the individual pieces.
Credit:Will Dickey
Here, a brief recap on to make pigs in a blanket.
The full recipe is below.
If there are leftovers, store them in an airtight container in the refrigerator for 3 to 4 days.
Credit:Will Dickey
Then place them in the freezer-safe container.
How Should Pigs in a Blanket Be Served?
What Other Foods Should Be Served with Pigs in a Blanket?
Credit:Will Dickey
Ingredients
12beef hot dogs
1large egg
1Tbsp.
water
1(17.3-oz.)
frozen puff pastry sheets, thawed but cold
All-purpose flour
2Tbsp.
Credit:Will Dickey
Dijon mustard, plus more for serving
1Tbsp.
everything-bagel seasoning
Directions
Prepare oven and pan:
Preheat oven to 425F.
Line 2 baking sheets with parchment paper.
Whisk together egg and water in a small bowl.
Cut pastry in half lengthwise; cut each half crosswise into 3 equal pieces.
Repeat procedure with second puff pastry sheet.
(You will have a total of 12 pieces.)
Brush edges of pastry with egg mixture; roll up, and seal overlapping edges.
Place seam side down on prepared baking sheets.
Freeze until firm, about 30 minutes.
Cut into pieces:
Cut each log crosswise into 4 equal pieces, trimming ends as needed.
Brush tops with remaining egg mixture, and sprinkle evenly with seasoning.
(Keep second baking sheet chilled until ready to bake.)
Serve warm with additional mustard.
Like pasties, a pastry or dough blanket covered the sausage and protected it from dirty hands.
