Community Pick
Pigs in a Blanket (From Scratch)
"For anyone who has ever been out of crescent dough during an emergency...."
photo by Jonathan Melendez
- Ready In:
- 33mins
- Ingredients:
- 9
- Yields:
-
18 pigs in a blanket
ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into small pieces
- 1⁄2 cup grated cheddar cheese
- 3⁄4 cup buttermilk
- 18 miniature hot dogs
directions
- Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
- Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
- Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
- Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
- With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
- Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
- One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
- Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.
Questions & Replies
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can I use regular milk instead of buttermilk? -
Hi! Has anyone tried to use this dough for anything else besides PIAB?? I'm thinking something with pepperoni and cheese, but I don't like wasting ingredients/baking supplies. TIA! -
does the cheese need to be melted? -
Has anyone tried making these ahead to warm up the next day?
Reviews
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I can't believe how many Pigs in Blanket "recipes" called for pre-made dough. Do people really need a "recipe" to figure that out? Anyway, this one was perfect- I was surprised at how good the dough was for being so simple. I didn't roll/cut my dough out or anything- my son and I just pulled a good "chunk" off for each little veggie dog, and it worked fine. Nice flaky layers!
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This was a great dough. It's nice and light and I like the addition of the cheese. I've used several different recipes for making pigs in a blanket and I would definitely use this one again. I used it with one package of lil' smokies and instead of triangles I cut my dough into rectangles to fit the size of the smokies. I did have dough leftover, so I just shaped the leftover dough into a biscuit and it was delicious. This is a great recipe if you want kids to help with the cooking! My 3 and 6 year old had no problem helping me with every step and of course they love mini pigs in a blanket! -
Hands down the best pig in a blanket I've ever had. I loved that the dough didn't need a long rest or chilling time. It was tender and flaky. I loved it! -
I made these tonight and they turned out great! My family was pleased to be able to eat "pigs in a blanket" again. I haven't made pigs in a blanket for about 6 years, because I have stopped eating and buying pillsbury and other mass produced brands. (I eat organic most of the time and I want minimal ingredients) I used smart chicken organic hotdogs, and halfed them. I also added a 1/3 slice of Horizon organic american cheese slices inside a slit I made in the hotdogs. For my vegetarian daughter, I used a tofurky sausage for her and she liked it as well. I didn't add the sugar, and I didn't miss it. Thanks for sharing this recipe. -
Brilliant!
see 32 more reviews
Tweaks
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I halved the recipe and used sweet cream flavored coffee creamer and no baking soda and they turned out PERFECT! -
The dough gets quite crispy and stays flat, at 400°. I recommend dropping the temperature to 350° and adding 10-15 minutes cooking time. Also, add a tablespoon of seltzer. You will not be sorry. Use an egg white to wash the top of the dough, before cooking. I added cheese slices, on top, for my kids. They loved the addition. Otherwise, ok recipe. Thanks
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The dough is perfect as written! I did use on regular size dogs! The dough covered 8 full size dogs.
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Spread ketchup on the rolled out dough before rolling the hot dog in. Also i didn't have any hot dogs this time. So i used some baloney and they were a hit.
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OK, so a few changes I made:<br/>1) No buttermilk so I used 1 percent milk instead,<br/>2) Due to 1) above, skipped the baking soda (not needed to cut the acid), <br/>3) Used shortening instead of butter, <br/>4) Skipped the cheese,<br/>5) Added a tad of water to get the dough consistency right (and to compensate for lack of water in shortening and high altitude),<br/>6) Used a rolling pin, just because I finally found it!<br/>I halved the recipe, and this was a good amount of dough for 3-4 full-sized hot dogs. Maybe it was the size of the dogs, or ??, but to get them as brown as I wanted took quite a bit longer than 13 minutes. I should have rolled the dough thinner!<br/>Having said all that, great recipe. Definitely akeeper for the next time I get a craving!
