Little Smokies in a Blanket with Puff Pastry
Pigs in a blanket are an iconic party appetizer. But these little smokies in a blanket with puff pastry, parmesan, and everything bagel seasoning are even better. Trust me when I say you’re going to want to make double. You’re going to need them!
You guys are actually never going to believe this, but I think I understand sports now? I never thought it would happen, but here we are. I’m just as confused as you are!
The story goes like this. On Sunday night, Marc and I went to a local bar for soft pretzels, poutine, and beer to watch the AFC championship game. Needless to say, I went for the booze, but then something happened. I actually watched the game. The Chiefs snapped some snaps, the Patriots touched some touchdowns. Did the bros at the bar initiate me?
Idk though, I haven’t watched a game since. So I may not be a football aficionado, but if you need someone to eat tempura fried cheese curds or barbeque chicken nachos with, I’m your gal. Pass me a beer.
I have a confession: I am an avid hot-dog-hater. Will not eat them. But little smoky sausages wrapped in puff pastry? Give me 100. My family has been making a version of these pigs with crescent rolls for years. But when I was in culinary school, I learned how to make them with puff pastry and it changed my life. Let’s make them!
- This recipe is super easy, quick, and even make-ahead.
- The puff pastry is topped with everything seasoning and parmesan.
- They’re the perfect finger food for holidays, game days, or parties.
- Everyone loves these – seriously. Everyone.
The ingredient list
Pigs in a blanket
- Puff pastry – trust me on this, pigs in a blanket with puff pastry are elite. You’ll just need one sheet! Make sure to defrost it until it’s pliable but chilled.
- Flour – a bit of all-purpose flour will keep the pastry from sticking while you roll it out.
- Little smokies – also called cocktail sausages! You can use either beef or pork. I like both but I usually go for the pork.
- Eggs – you will want an egg to make egg wash. The egg was will give us that pretty, shiny top and help the seasonings stick!
- Everything seasoning – you can use homemade or store-bought, but I usually go with homemade. Just combine equal parts toasted sesame seeds, toasted poppy seeds, dried onions, and dried garlic.
- Parmesan – for the best flavor, use freshly-grated.
- Ketchup – I’m a Hunt’s girl myself, but any ketchup will work for this recipe.
- Hot sauce – harissa paste and Sriracha are my go-tos. Use your fave!
- Whole grain mustard – for a little crunch and hint of spice.
- Honey – to add a little sweetness to the mustard.
- Bourbon – this adds a lovely sweet and smoky flavor to the mustard sauce. Feel free to leave this out if you’re not a fan!
- Puff pastry – if you like a classic pig, crescent roll dough will also work in this recipe.
- Little smokies – if you’re a hot dog fan, try mini or sliced hot dogs instead.
- Everything seasoning – you can add any seed you like on top of these pigs. Poppy, sesame, caraway, etc.
- Mustard – you can use regular Dijon if you prefer a smoother sauce.
- Vegetarian – instead of little smokies, try a veg alternative! Or sliced vegetarian hot dogs.
How to make this recipe
To make the pigs…
- Start by rolling the puff pastry and cutting it into strips.
- Next, roll the mini sausages in the the pastry strips.
- Pinch the dough to seal the sausages.
- To make the egg wash, crack an egg into a small bowl.
- Add 1 Tablespoon of water. Then, whisk until the mixture is smooth.
- Place the pigs on a sheet pan about 2 inches apart.
- Brush the puff pastry on all sides with egg wash. Sprinkle with everything seasoning and parmesan.
- Lastly, bake the pigs until they’re golden-brown. Enjoy hot!
Make sure to seal the puff pastry very well, or it will pop open while it’s baking. To keep it sealed, I like to roll each pig in a blanket on a clean counter or cutting board a few times to make sure it stays together!
To make the sauces…
- While the pigs are baking, make the sauces. First, combine the ketchup and hot sauce in a small bowl.
- Mix the spicy ketchup until smooth.
- In a small bowl, combine the whole grain mustard, honey, and bourbon.
- Then, stir the mixture until smooth. Serve both sauces with the pigs!
Honestly, I’m partial to the spicy ketchup + bourbon mustard combo, but you have lots of options here!
Storing, freezing, & make-ahead
To store leftovers, place the pigs in a blanket with puff pastry in an airtight container, spacing them out a bit so they don’t get soggy. Refrigerate for up to 3-4 days.
To make these in advance, wrap the pigs in a blanket but don’t brush them with egg wash! Store them in an airtight container and refrigerate for up to 1 day or freeze for up to 2 months. When you’re ready to make them, brush the puff pastry with egg wash, sprinkle with everything seasoning and parmesan, and bake. If you’re baking from frozen, they may need an extra 5-10 minutes.
To keep the puff pastry from getting soggy, pat the little smokies completely dry before rolling. This is especially important if you plan on making them in advance or freezing the pigs!
To reheat the pigs in a blanket, I highly recommend baking or air frying them. The puff pastry will get soggy in the microwave.
Oven directions – preheat the oven to 350°F. Place the pigs in a blanket on a sheet pan and bake 8-10 minutes, turning them halfway through, until warm. Keep a close eye so they don’t burn!
Air fryer directions – preheat the air fryer to 350°F. Spray the air fryer basket with neutral oil or cooking spray to keep them from sticking. Then, place the pigs in a single layer and fry 3-4 minutes until warmed through.
Tips & tricks
- Keep the puff pastry chilled. For those flaky layers, the pastry needs to be as cold as possible! (While still being rollable.)
- The puff pastry has the tendency to split at the seam while baking. To keep the seam from popping open, make sure to really seal those pigs by pinching the dough and then rolling the pigs on clean counter or cutting board to seal completely.
- Don’t over-crowd the pan! The puff pastry will expand quite a bit and they will stick if the pigs are too close together. Aim for 1 1/2-2 inches apart.
- If you’re serving a crowd, double or triple the recipe. You will just need to bake them in batches, but they’re a great app for lots of friends or family!
What are pigs in a blanket?
Pigs in a blanket are basically the U.S.’s answer to the British sausage roll. It is some form of sausage (hot dog, cocktail sausage, etc.) wrapped in pastry. In this recipe, we’re using little smokies (cocktail sausages) and puff pastry for an elevated version!
Are little smokies the same as cocktail sausages?
Yes! They’re the same thing, so look for either at the grocery store.
Are little smokies already cooked?
Yep! They’re pre-cooked so there’s no need to cook or prepare them in any way before rolling.
How do I keep pigs in a blanket from getting soggy?
To keep the pigs from getting soggy, make sure to pat the sausages as dry as possible before wrapping them in pastry. You’ll also want to space them out 1 1/2-2 inches apart on the sheet pan so they crisp up instead of steaming.
How do I keep pigs in a blanket warm at a party?
To keep the pigs warm, put them on a sheet pan and keep them warm in the oven at 200°F. Place some of the pigs in a blanket on a small platter for guests, and replenish the platter with warm pigs as they get taken!
More appetizers for a crowd
Honey Baked Camembert with Pecans
Marinated Mozzarella Balls with Lemon & Basil
Beef Wellington Bites with Dijon Sauce
Mini Cranberry Orange Cheese Balls
Spicy Deviled Eggs with Crispy Shallots
Fried Burrata with Roasted Peppers & Pesto
Savory Palmiers with Everything Seasoning & Parmesan
Bacon and Corn Fritter with Sriracha Aioli
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Little Smokies in a Blanket with Puff Pastry
Pigs in a Blanket
- All-purpose flour, for dusting
- 1 sheet of puff pastry, thawed
- 12 ounces little smokies sausages (396 grams)
- 1 egg
- 1/3 cup everything bagel seasoning (53 grams)
- 1/3 cup grated parmesan (30 grams)
- 1/2 cup ketchup (136 grams)
- 1 Tablespoon hot sauce like Sriracha or harissa paste (15 grams), plus more to taste
- 1/2 cup whole grain mustard (120 grams)
- 2 tbsp honey (42 milliliters)
- 1 tsp bourbon
- Parchment paper
- Rolling Pin
- Pizza cutter or sharp knife
Pigs in a Blanket
- Preheat the oven to 400°F. Line two sheet pans with parchment paper.
- Lightly dust a cutting board or clean counter with all-purpose flour. Unroll the puff pastry sheet and dust with more flour. Using a rolling pin, roll the puff pastry into a 9×11-inch rectangle.
- Using a pizza cutter or sharp knife, cut the puff pastry into 5 even strips on the shorter side of the rectangle. Then, with the long end facing you, cut the pastry into 7 even strips. (It doesn't have to be perfect.)
- Next, pat the sausages completely dry with paper towels to prevent the pigs from getting soggy. Roll each mini sausage in a strip of puff pastry, pinching the seam tightly. (You may have to stretch the pastry over the sausage a bit – just be careful not to tear it.) Roll the pig in a blanket on a clean counter or cutting board to smooth out the seam. Place the rolled sausages on the sheet pans about 1 1/2-2 inches apart.
- To make the egg wash, combine the egg and 1 Tablespoon (15 milliliters) of water in a small bowl. Whisk until smooth.
- Using a pastry brush, brush each pig in a blanket with the egg wash. Sprinkle the pigs with everything seasoning and parmesan. Bake for 15-20 minutes, until the puff pastry is golden brown. Serve immediately with the dipping sauces. Enjoy!
- While the pigs in a blanket are baking, prepare the sauces. In a small bowl, whisk together the ketchup and hot sauce. Taste and add more hot sauce if desired.
- In another small bowl, combine the mustard, honey, and bourbon. Whisk until smooth.
xo Sara Lynn
Song of the day – Great Escape by Washed Out
Originally posted January 23, 2019.