Blissfully Delicious

Make-Ahead Pigs in a Blanket

I love finger foods! I found this recipe a few weeks ago, and I thought that this would be an appropriate recipe to share with my readers just in case that you still need a quick game day appetizer. I remember making these in my college days when I needed a quick snack or meal that could be put together very quickly. Of course, back then I just relied on the cheapest hot dogs that I could find paired up with the refrigerated dough. I have never attempted making them (the dough, of course, not the hot dogs) from scratch until now. This classic appetizer earns double points with me since they can be prepared ahead of time, and even requires a little freezer time before going into the oven. The bread dough has a nice brown crust on the outside with nice bread/hot-roll texture in the inside. I  love having them ready to go in the freezer, so that my daughter can also enjoy them for lunch and my sitter can just throw a few of these in the oven without any special preparation required.

2-1/4 all-purpose flour
4 tbsp vegetable shortening, cut into 1/2-inch pieces and chilled
2 tsp baking powder
1 tsp salt
1/4 tsp cayenne pepper
1-1/2 cups heavy cream
1 large egg, lightly beaten
6 all natural beef hot dogs

Line rimmed baking sheet with parchment paper. Pulse 2 cups of flour, shortening, baking powder, salt and cayenne pepper together in food processor until mixture resembles coarse meal. Transfer to a large bowl. Stir in cream until combined. On lightly floured counter, knead dough until smooth, about 8 to 10 times.

Roll dough into 15×10-inch rectangle. Brush dough with egg and cut into six 5-inch squares. Place remaining 1/4-cup flour in shallow dish. Pat hot dogs dry with paper towels and coat with flour, shaking off excess. Arrange 1 hot-dog in center of each dough square. Roll dough around hot-dog and pinch seam closed. Cut each hot dog into 4 pieces and place on prepared sheet. Freeze until firm, about 30 minutes. Transfer to zipper lock bag and freeze for up to 1 month.

Adjust oven rack to middle position and heat oven to 425 degrees. Arrange wrapped hot dog pieces, seam side down, on parchment rimmed baking sheet. Baked until golden brown 25-30 minutes. Let cool for 10 minutes, serve warm.

Yield: 24 pieces

Recipe from The Best of America’s Test Kitchen 2012


6 Responses to “Make-Ahead Pigs in a Blanket”

  1. #
    Maureen — February 5, 2012 at 6:17 am

    Nothing better than finger food except maybe finger good you can make ahead. Very good looking!

  2. #
    Pure Complex — February 6, 2012 at 11:55 pm

    I LOVE pigs in a blanket. I remember my mom teaching me how to make these.. and me wanting to make them everyday lol. You just can’t eat one of these.. they’re so addictive and good. Amazing post

  3. #
    Nami | Just One Cookbook — February 7, 2012 at 1:17 pm

    Such a cute finger food! I recently learned the word “pigs in a blanket” – such a cute word. :-) My kids will love this!

  4. #
    Sammie — February 9, 2012 at 4:40 am

    mm! Never tried this style of Pigs in a Blanket! I’ve only tried one wrapped in pancakes before! but this looks like the perfect game day snack. Recipe doesn’t look too difficult either!

  5. #
    Tracey — February 9, 2012 at 10:13 pm

    These are pretty much my husband’s favorite thing ever, he’ll be so excited if I make them. They look great!


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