Grown up Pigs in a Blanket

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It’s National Pigs in a Blanket day! Pigs in a blanket can be different things depending on where in the world you are. I grew up with this dish as a hot dog wrapped in crescent rolls. We looked forward to the nights my mom would make them. And we always had green peas on the side. So, in celebration of this day, I tried to think of a more grown up version, and here’s what I came up with.

pigs in a blanket


The original pigs in a blanket used sausage, so that’s where I went with it. I used jalapeño and cheddar chicken sausage. And I wrapped them in pizza dough. Add a dipping sauce and you’re good go!

Here’s How to Do it:

Start by re-hydrating the onions. Put both the dehydrated onion pieces and the water in a bowl. Let them sit for about 15 minutes.

While they are sitting, cut the dough.

Roll the dough out on a board and cut it in half, then each half into four triangles. You should have 8 “blankets”.

Spread the onion evenly over each piece and line of dijon,

then lay a dog down.

Carefully roll the dog in the dough, then place it on a parchment lined baking sheet or a pizza stone.

pigs in a blanket

Bake at 350° for about 10 or 15 minutes.

Remove from the oven, turn and put back in the oven. Make sure you actually remove them and close the oven while you turn. Leaving it open will cool it off.

Now bake for another 8 to 10 minutes, or until the crust is golden brown.

Remove them from the oven to cool.

While they are cooling, make up the dipping sauce. Put all the ingredients in a bowl and whisk!

Serve those pigs in a blanket hot with dipping sauce – and a side of peas (optional)!

pigs in a blanket

© Copyright 2020 The Lazy Gastronome

pigs in a blanket

5 from 2 votes
pigs in a blanket
Pigs in a Blanket

The original pig in a blanket used sausage, so that's where I went with it. I used jalapeño and cheddar chicken sausage. And I wrapped them in pizza dough. Add a dipping sauce and you're good go!

Course: Appetizer, dinner, lunch, Main Course, main dish, Snack
Cuisine: American
Keyword: crust, hot dog, pizza dough, sausage, sourdough
Servings: 8 piggys
Author: HelenFern
Ingredients
  • 8 Sausages, your choice
  • 1 package Bistro Pizza refrigerator dough
  • dijon mustard
  • 3 Tablespoons dried onion pieces
  • 3 Tablespoons water
Dipping Sauce
  • 3/4 cup sour cream
  • 3 Tablespoons yellow, ballpark mustard
  • 3 Tablespoons dijon mustard
Instructions
  1. Start by re-hydrating the onions. Put both the dehydrated onion pieces and the water in a bowl. Let them sit for about 15 minutes.

  2. While they are sitting, cut the dough. Roll the dough out on a board and cut it in half, then each half into four triangles. You should have 8 "blankets".

  3. Spread the onion evenly over each piece, then a line of dijon. Lay a dog down.

  4. Carefully roll the dog in the dough, then place it on a parchment lined baking sheet or a pizza stone. Bake at 350° for about 10 or 15 minutes.

  5. Remove from the oven, turn and put back in the oven. Make sure you actually remove them and close the oven while you turn. Leaving it open will cool it off.

  6. Now bake for another 8 to 10 minutes, or until the crust is golden brown.

  7. Remove them from the oven to cool.

  8. While they are cooling, make up the dipping sauce. Put all the ingredients in a bowl and whisk!

  9. Serve those piggies up hot with dipping sauce - and a side of peas (optional)!

Recipe Notes

© Copyright 2020 The Lazy Gastronome

Note – the pig doesn’t have to be meat!

Jalapeño Peppers in a Blanket (with Bacon)

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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5 Responses to Grown up Pigs in a Blanket

  1. Joanne says:

    Those do look delicious!

    • HelenFern says:

      Thanks Joanne – I’m thinking of all kinds of variations – bratwurst in pretzel dough; andouille in corn based dough…. Thanks for stopping by.

  2. 5 stars
    These look absolutely delicious, I cant wait to try them

  3. Marilyn says:

    5 stars
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

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