Easy Homemade Pigs in a Blanket Recipe: Fluffy, Flavorful & Ready in 1 Hour!
Discover the ultimate comfort food with this incredibly easy pigs in a blanket recipe, crafted entirely from scratch using a soft, tender homemade yeast dough. Wrapped around savory hot dogs or sausages, these delightful treats come together in just about an hour, delivering an unparalleled fluffiness and delicate texture that will truly surprise you. Perfect for bustling weeknight dinners, satisfying lunches, or as a fun, crowd-pleasing appetizer for any gathering, this recipe is guaranteed to become a cherished family favorite, adored by both kids and adults alike!
✩ What readers are saying…
“This is my go-to recipe for Pigs in a Blanket. The grands love them, and whenever we are having families for dinner with kiddos, we make these.” -JoEllyn W.
The Charm and History of Pigs in a Blanket
The name “Pigs in a Blanket” is quite whimsical, isn’t it? Yet, it perfectly conjures the image of a succulent hot dog or sausage nestled snugly in a warm, doughy wrapper. This iconic dish, also affectionately known as “wiener wraps,” holds a special place in many hearts, evoking a sense of nostalgia and comforting deliciousness.
While various versions of this beloved treat exist globally, the most commonly recognized “pigs in a blanket” in the United States often refers to cocktail-sized sausages wrapped in canned crescent roll dough or biscuit dough. These small bites are typically served as appetizers, particularly popular at parties and gatherings. However, there are also delightful regional interpretations, like hot dogs wrapped in pancakes (a breakfast variant) or larger sausages encased in puff pastry.
Our recipe takes the classic concept to a whole new level by using a tender, homemade yeast dough to encase full-sized hot dogs or sausages. This method transforms a simple meal into something truly extraordinary, elevating the humble hot dog into a culinary experience. Forget the squishy, often lackluster store-bought hot dog buns; with our from-scratch dough, you get a superior texture and taste that makes every bite incredibly satisfying. Plus, crafting them at home allows you to control the ingredients, opting for quality hot dogs (like all-beef, nitrate-free) and wholesome flour, making it a meal you can feel good about serving your family.
Why Our Homemade Pigs in a Blanket Stand Out
This pigs in a blanket recipe frequently graces our family menus because it’s more than just a fun food—it’s a quick, satisfying, and wholesome alternative to traditional hot dog meals. The secret to its outstanding taste and incredible speed lies in our unique Quick and Tender Breadstick/Hamburger Bun Dough. This specially developed yeast dough is designed for rapid preparation, meaning you can enjoy fresh, homemade pigs in a blanket in roughly an hour – from start to finish!
Many home cooks might shy away from yeast dough, imagining a lengthy, complicated process. But not with this recipe! We’ve streamlined the steps to make it accessible for everyone, even those new to baking with yeast. The result is an exceptionally fluffy, delicate, and flavorful dough that complements the savory hot dogs beautifully. Once you try this homemade version, you’ll likely never go back to store-bought pastry again. It’s a game-changer for quick, delicious family meals!
Here’s a quick breakdown of how effortlessly this recipe fits into your busy schedule:
- Mix the Dough: (5-10 minutes) A simple mix in a stand mixer or by hand.
- First Rest: (10 minutes) A short rest period allows the dough to develop flavor and relax.
- Shape & Wrap: (15 minutes) Cut and wrap the dough around your hot dogs or sausages.
- Second Rest & Preheat: (10 minutes) While your oven heats, the wrapped “pigs” enjoy a final brief rest.
- Bake: (15 minutes) Watch them turn golden brown and puff up beautifully.
That’s right – honest-to-goodness incredible homemade pigs in a blanket, ready to delight your taste buds in about an hour!
Pigs in a Blanket Recipe Video
Essential Ingredients for Fluffy Homemade Pigs in a Blanket
Crafting these delectable pigs in a blanket requires only a handful of common pantry staples. Each ingredient plays a crucial role in achieving that perfect, tender, and flavorful dough. Gather these simple items, and you’ll be on your way to a fantastic meal:
- Flour: For the best balance of nutrition and texture, we recommend using all white whole wheat flour or a 50/50 blend of whole wheat and all-purpose flour. Using only all-purpose flour will yield a very fluffy dough but sacrifices some nutritional value. Alternatively, opting for all regular whole wheat flour can make the dough denser, so adjust according to your preference. The additional 1/2 cup of flour mentioned in the recipe is for adjusting the dough consistency, if needed, during mixing.
- Yeast: Both active dry yeast and instant yeast perform exceptionally well in this recipe. Don’t be surprised by the seemingly generous amount; it’s key to the dough’s quick rise and incredible fluffiness, ensuring your pigs in a blanket are ready in record time.
- Honey: This natural sweetener serves a dual purpose: it acts as food for the yeast, encouraging robust activation, and imparts a subtle, delicious flavor to the dough. If honey isn’t available or preferred, an equal amount of granulated cane sugar can be used as a substitute.
- Oil: A neutral-flavored oil, such as avocado or sunflower oil, is incorporated to ensure the dough remains wonderfully tender and moist. This is essential for achieving that melt-in-your-mouth texture that makes these homemade wraps so irresistible.
- Water: Lukewarm water is crucial for activating the yeast. Ensure it’s not too hot (which could kill the yeast) or too cold (which would inhibit its activity).
- Salt: A fundamental ingredient for enhancing the flavor of the dough and balancing the sweetness from the honey. It also plays a role in regulating yeast activity.
- Hot Dogs or Sausages: While the recipe was developed with juicy hot dogs (we often use all-beef, nitrate-free varieties for a healthier touch), this versatile dough works perfectly with any type or size of cooked sausage you prefer. From classic pork sausages to chicken or even vegetarian links, feel free to customize based on your dietary needs and taste.
How To Make Pigs in a Blanket from Scratch: Step-by-Step Guide
Making homemade pigs in a blanket is a rewarding and surprisingly simple process. Follow these steps to create perfectly wrapped, golden-brown delights:
Step 1: Prepare the Dough
In a stand mixer with a dough hook or a large bowl by hand, combine your warm water, yeast, and honey. Stir gently until both the yeast and honey are fully dissolved. Then, add the salt, oil, and 4 1/2 cups of flour. Mix thoroughly until a soft dough forms. Beat with the stand mixer for 1-2 minutes (or knead by hand for about a minute). Gradually add the remaining 1/2 cup of flour only if necessary. The dough should still be somewhat tacky, meaning it sticks to the bowl in places but won’t stick to your fingers when gently touched. Avoid adding too much flour, as this can result in a dense dough. Once mixed, cover the bowl and let the dough rest for 10 minutes.
Step 2: Cut and Portion the Dough
After the rest, transfer the dough to a lightly floured surface. Knead it a few times by hand, then press or roll it into a rough rectangle, about 1/3 to 1/2-inch thick. Using a knife or a bench scraper, cut the dough into 12 to 16 roughly even pieces. The number of pieces depends on how much dough you prefer around each hot dog. For a thicker bun, aim for 12 pieces; for a less thick bun or to accommodate more hot dogs, cut into 16 or even 18 pieces. If you don’t have a large counter space, a floured kitchen towel works wonderfully for rolling and ensures easy clean-up, just like for our hamburger buns.
Helpful Tips: The fully baked wiener wraps freeze wonderfully (more on this below!). Often, a package contains 8-10 hot dogs. You can use the remaining 2-4 pieces of dough for hamburger buns or breadsticks, which can be baked alongside the hot dogs. If you prefer a less thick bun, simply cut the dough into 16-18 pieces and use the extra for small rolls or breadsticks.
Step 3: Begin Wrapping
Take each individual piece of dough and gently shape it into a rectangle that is slightly shorter than the length of your hot dog. Place one hot dog onto the center of a dough rectangle. Ensure there’s enough dough on either side to fully enclose the hot dog.
Step 4: Pinch and Seal
Carefully bring the dough up and over the hot dog, wrapping it completely. Pinch the edges of the dough together firmly to create a secure seam. This ensures the hot dog stays perfectly encased during baking. Repeat this process for all remaining hot dogs. Don’t forget to shape any extra dough pieces into small buns, rolls, or breadsticks – they bake up wonderfully too!
Step 5: Bake to Golden Perfection
Arrange the wrapped hot dogs seam-side down on a large baking sheet that’s either lined with parchment paper or lightly greased. You can place them relatively close together if you don’t mind them touching slightly as they rise and bake. If you prefer more space between them for a crispier exterior, use two baking sheets. Place any extra buns or breadsticks on the same sheet. Let them rest for another 10 minutes while your oven preheats to 400°F (200°C). They will puff up a little more during this time, but won’t double in size. Once the oven is preheated, bake for 15 to 20 minutes, rotating the sheet halfway through if necessary for even cooking, until the dough is beautifully golden brown on top and nicely browned on the bottoms. Allow them to cool for about 5 minutes before serving to avoid burns and let the flavors meld.
Delicious Variations to Elevate Your Pigs in a Blanket
While the classic pigs in a blanket are undeniably delicious, this versatile recipe lends itself beautifully to creative adaptations. Feel free to experiment with these variations to add new flavors and textures:
- Cheesy Delight: For an extra layer of indulgence, add a slice or a small piece of your favorite cheese (cheddar, mozzarella, or Colby Jack work great) alongside the hot dog before rolling up the dough. The cheese will melt into a gooey, savory layer during baking.
- Garlic Butter Perfection: Before baking, brush the tops of the dough with melted butter mixed with a pinch of garlic powder or finely minced fresh garlic. This adds a wonderfully aromatic and savory crust.
- Crispy Bacon Wraps: Partially cook strips of bacon until they are pliable but not yet crispy. Wrap a piece of bacon around the hot dog before encasing it in the dough. The bacon will finish cooking in the oven, adding a smoky, savory crunch.
- Mini Appetizer Bites: Use smaller cocktail sausages or “lil’ smokies” and cut your dough into much smaller squares (you might get 24-30 pieces). These miniature pigs in a blanket make fantastic party appetizers.
- Spice it Up: Sprinkle a pinch of chili powder or smoked paprika onto the dough before wrapping for a subtle smoky kick.
- Herbaceous Touch: Mix dried Italian herbs or a blend of rosemary and thyme into the dough during the mixing stage for an aromatic twist.
- Parmesan Crust: Instead of using extra flour on your work surface, roll out the dough on a bed of grated Parmesan cheese. This will create a delicious, savory crust.
- Vegetarian Pockets: For a meat-free alternative, turn some of the dough into savory pockets. Fill them with cooked broccoli and cheese, sautéed mushrooms, or a blend of your favorite vegetables and a touch of sauce.
- Different Sausages: Don’t limit yourself to hot dogs! Experiment with various fully cooked sausage links like chicken sausage, Italian sausage, bratwurst, or even breakfast sausages for a brunch-friendly option.
Perfect Serving Suggestions for Pigs in a Blanket
These homemade pigs in a blanket are incredibly versatile and can be enjoyed in many ways, whether as a casual weeknight dinner, a fun lunch, or a party appetizer. Here are some of our favorite ways to serve them:
Dipping Sauces: The right dip can elevate your pigs in a blanket experience. We love to dip them in classic yellow mustard or a tangy dijon. Our super easy homemade ketchup offers a fresh, vibrant alternative, or for something truly special, try our Addictive Tomato Chutney – it’s an absolute game-changer!
Complementary Sides: Pair your pigs in a blanket with easy, family-friendly side dishes. We frequently serve them with other finger foods like crunchy baby carrots, crisp cucumber slices, and bell pepper strips, accompanied by a variety of dips such as our best homemade ranch dip, a creamy feta dip, or a hearty hummus. For a more substantial meal, crispy French fries, savory grilled potato planks, or even simple potato chips make excellent accompaniments. A light green salad with a vinaigrette also provides a refreshing contrast.
Storage & Freezing Tips for Pigs in a Blanket
Homemade pigs in a blanket are fantastic for meal prepping or making ahead for parties. Here’s how to store and freeze them effectively:
- Refrigerator Storage (Baked): Once fully baked and cooled to room temperature, pigs in a blanket can be stored in an airtight container in the refrigerator for 3 to 5 days.
- Reheating Baked Pigs in a Blanket: To reheat, place them in a 350°F (175°C) oven, toaster oven, or air fryer for 8-10 minutes, or until they are heated through and the dough is crisp again. Avoid microwaving, as it can make the dough soft and chewy rather than tender.
- Freezing Baked Pigs in a Blanket: These freeze wonderfully! Allow the fully cooked pigs in a blanket to cool completely. Then, transfer them to a freezer-safe airtight container or heavy-duty freezer bag. They can be stored in the freezer for 2 to 3 months. When ready to enjoy, simply thaw them in the refrigerator overnight or directly reheat from frozen at 350°F (175°C) for 15-20 minutes, or until warmed through.
- Freezing Unbaked Pigs in a Blanket: While we typically recommend baking first for the best texture, freezing unbaked is possible, especially for smaller appetizer-sized pigs in a blanket. Assemble them as directed, then arrange them on a lined baking sheet and freeze for about 2 hours, or until solid. Once frozen, transfer them to a freezer-safe container or bag for up to 3 months. To bake from frozen (best for smaller sizes), preheat your oven to 400°F (200°C), place the frozen pigs in a blanket on a lined cookie sheet, and bake for approximately 25 minutes, or until golden-brown and cooked through. Larger sizes may require thawing first.
- For Kid’s School Lunches: For a convenient school lunch, place frozen pigs in a blanket directly into a lunch sack. They will naturally defrost by lunchtime. While kids are often fine eating them cold, if access to a toaster oven is available, a quick reheat can make them even more enjoyable.
What Our Readers Are Raving About
“I used your recipe and Lit’l Smokies to make appetizers. They were a big hit with my guests.” -Linda
“These were so yummy. The dough is great on its own with a crispy crust and a soft chewy texture.” – Arlene M.
“My 5 and 2-year-old boys both agreed it was their favorite food they had ever tried. These boys are spoiled foodies, so that meant a lot to me…It was so fluffy and delicate; I will never buy buns again. I especially like that there’s no baking powder/baking soda.” -Mary Jane
“I have made this recipe and shared it many times. Last night we made it with the mini wienies and it was great!” -DJ W.
We truly hope you and your family enjoy this homemade pigs in a blanket recipe as much as we do! Your feedback means the world to us, so please don’t hesitate to leave a rating and review after you try it – we’d love to hear what you think!
Homemade Pigs In a Blanket Recipe
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5 from 46 votes
Easy pigs in a blanket recipe made from scratch in 1 hour. Soft homemade dough and savory sausages make a fun meal or snack.
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hour
Yield: 8 – 16 pieces
Author: Jami Boys
Equipment
- stand mixer or large bowl and wooden spoon
- large baking sheet
Ingredients
- 2 cups warm water
- 1 1/2 tablespoons yeast (both instant and active dry work)
- 2 tablespoons honey (or cane sugar)
- 1 tablespoon salt
- 2 tablespoons oil (neutral oil like avocado or sunflower)
- 4 1/2 to 5 cups whole wheat white flour (or half all-purpose/half whole wheat OR fully all-purpose*)
- 8 hot dogs (or one package)**
Instructions
- Mix water, yeast, and honey until yeast and honey are dissolved. Add the salt, oil, and 4 1/2 cups of flour to make a soft dough.
- Beat with a stand mixer for a minute or two (or knead a minute), adding the other 1/2 cup flour as needed to help dough be less sticky. To make by hand, mix well with a wooden spoon until you see gluten strands starting to form. TIP: Be careful with the extra flour – you may not need all of it. The dough should still be somewhat tacky, that is, sticking to the bowl in places, but not to your fingers when you gently touch the dough.
- Let the dough rest, covered, for 10 minutes.
- Remove the dough to a floured surface and knead by hand a few times. Press flat on the floured surface (about 1/3 to 1/2-inch thick) and cut into 12 to 16 roughly even pieces, depending on how much bun you want around each hot dog (for even less bun, cut into 18 pieces).
- Press each piece into a rectangular shape just short of the length of your hot dog, lay a hot dog on a rectangle, and wrap the dough around the dog, pinching the ends to seal. Repeat for all the hot dogs. Shape the remaining dough into buns, rolls, or breadsticks.***
- Place seam side down on a large lined or greased baking sheet and let rest for 10 minutes while you heat an oven to 400°F (200°C). They’ll get a little more puffy, but won’t double.
- Once your oven is preheated, bake for 15 to 20 minutes, rotating if needed for even cooking, until golden on top and browned on the bottoms. Cool for about 5 minutes before serving.
Notes
- *Flour: You can also try with all regular whole wheat, but I’ve found it makes the dough denser than we like.
- **You can also use any type of fully cooked sausages, including small “smokies” style (simply make the dough squares smaller).
- ***The dough recipe makes enough to cover 8 hot dogs (a typical package) with extra dough for 4 hamburger buns you can freeze for later, or 16 pigs in a blanket using two packages of hot dogs.
Storage
- Fridge: Keep baked buns in the refrigerator for 3-5 days, reheating 8-10 minutes in a toaster oven or air fryer.
- Freeze: These freeze wonderfully. Place the fully cooked dogs in a freezer-safe airtight container for 2-3 months. Thaw and heat again for 8-10 minutes in a toaster oven or oven.
Nutrition
Serving: 1 piece | Calories: 308kcal | Carbohydrates: 48g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 947mg | Potassium: 120mg | Fiber: 6g | Sugar: 3g | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg
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Frequently Asked Questions (FAQs) About Pigs in a Blanket
Absolutely! Adding cheese is a fantastic way to enhance the flavor. Simply cut a slice of your favorite cheese (like cheddar, mozzarella, or provolone) to the length of the hot dog. Place it next to the hot dog on the dough before wrapping both the meat and cheese together. The cheese will melt beautifully during baking, creating a delicious, gooey center.
Yes, you can! For a smoky and crispy twist, cook strips of bacon until they are almost crisp but still pliable. This “almost cooked” stage is important because the dough will prevent the bacon from crisping further in the oven. Wrap a piece of this partially cooked bacon around the hot dog, then proceed to wrap both with the dough as directed in the recipe. The bacon will finish cooking and add incredible flavor.
This recipe is quite forgiving! I’ve successfully used both instant yeast and active dry yeast, and both yield excellent results. If using active dry yeast, ensure your water is warm enough to activate it (around 105-115°F or 40-46°C) and let it bloom for about 5 minutes with the honey before adding other ingredients. Instant yeast can generally be mixed directly with the dry ingredients.
Yes, they freeze wonderfully, and baking them first is generally the best approach for optimal texture. Bake them as usual, allow them to cool completely, and then place them in a freezer-safe airtight container or bag. They can be stored for 2-3 months. To enjoy, thaw them overnight in the refrigerator and reheat in a toaster oven or regular oven at 350°F (175°C) for 8-10 minutes. Alternatively, you can add frozen pigs in a blanket directly to a lunch sack for kids; they will defrost by lunchtime and can be eaten cold, though reheating is always preferred for taste.
While our homemade dough is designed for superior taste and speed, you can certainly use store-bought alternatives if you’re short on time. Frozen bread dough (allow it to thaw and rise according to package instructions before shaping) or even canned crescent roll dough (though the texture will be different) can be used. Just be aware that the flavor and texture will vary from our fluffy yeast dough.
Yes, any combination of flour will work for this recipe. If you prefer a lighter, even fluffier dough, feel free to use 100% all-purpose white flour. If you’re looking for more nutrients, a blend of half all-purpose and half whole wheat, or even all white whole wheat flour (as suggested), provides a good balance without compromising too much on texture. Keep in mind that using all regular whole wheat flour might result in a denser dough.
You should aim to roll the dough out to a thickness of approximately 1/3 to 1/2-inch. This thickness allows the dough to puff up nicely during baking, creating a soft, substantial bun around the hot dog without being overly dense or too thin. Remember, the dough will expand quite a bit in the oven, so don’t roll it too thin!
More Easy Dinner Recipes You’ll Love
If you enjoyed making these homemade pigs in a blanket, you’ll love these other simple and satisfying dinner ideas:
- Roasted Sausages with Peppers and Onions Sheet Pan Dinner
- Individual Homemade Pizza & Pizza Bar Idea
- Family Favorite Maple Mustard Baked Chicken with Pouring Sauce
This recipe has been thoughtfully updated – it was originally published in January 2012, with further enhancements in 2019, and again in 2025 to bring you the best version yet.