If you told me five years ago I’d put a gourmet pig in a blanket recipe on my blog one day I would have called you a filthy liar. And yet here we are, with a recipe for Everything But the Bagel Seasoning Pigs in a Blanket made with puff pastry.
Thanks to big plans around the holidays that turned into me being tired and not feeling like I wanted to cook, I recently found myself with a freezer full of puff pastry sheets.
This bumper crop of puff pastry has lead to me experiment more than I ever thought I would with the stuff – with everything from essentially baking it plain as Puff Pastry Bread Sticks to making mock Almond Croissants.
Turns out, puff pastry is my new favorite ingredient, turning the every day into the extraordinary!
Which brings me to puff pastry pigs in a blanket.
How to make a pig in a blanket
Pigs in a blanket has long been one of my favorite guilty pleasure party foods, and when it comes to easy appetizer recipes for a party, it doesn’t get too much easier ( or high reward ) than this classic.
This puff pastry recipe is made the same way as the classic: to make a pig in a blanket, you simply pat the hot dog dry so the dough will stick, and then roll the dough around the dog and pinch the edges so they seal and stay closed.
But it falls in that category of … oh, I don’t know … food I’m a little embarrassed to like.
Not quite as charmingly kitschy as a corn dog ( have I ever mentioned my LOVE of corndogs?! ), and certainly no redeeming health benefits, it’s hard to really be proud of liking a dish whose main ingredient is a product infamous for being protein ambiguous.
The more I thought about it though – why should it be? Why not treat pigs in a blanket the same way as any other dish?
Can you make gourmet pigs in a blanket?
Yesssssssss! With high quality ingredients ( yes, those are all natural all beef hotdogs! ), and a fabulously delicious laminated dough labored over by someone else, because ain’t nobody got time to be laminating their own puff pastry.
You can also fancy them up with different types of sausage ( cook the sausage before wrapping them in dough ), and different seasonings pressed into the dough.
So what we end up with is one of my favorite easy appetizer recipes for a party, turned gourmet!
You can definitely use the infamous Trader Joe’s Everything but the Bagel seasoning for the puff pastry pigs in a blanket, or you can click the following link to make your own with this recipe: Everything Bagel Seasoning
Everything Puff Pastry Pigs in a Blanket
- 6 hot dogs all beef, bun length
- 1 sheet puff pastry, defrosted if using from frozen ( half of a standard package )
- 1 egg beaten
- 3 tablespoons Everything Bagel Seasoning ( click for recipe )
- Preheat the oven to 350 F. Line a baking sheet with parchment paper. Slice the puff pastry in half, and then cut each half into thirds for a total of 6 pieces.
- Pat each hot dog dry. Wrap each hot dog with a piece of puff pastry and pinch the edges around the dog to seal. The ends of the hot dog can hang out and be fine.
- Carefully slice each puff pastry wrapped hot dog into thirds and place onto the prepared baking sheet.
- Swipe each hot dog with the beaten egg using a silicon ( or your preference ) marinade brush. Sprinkle a little bit of the Everything Bagel Seasoning over each piece of puff pastry wrapped, egg-washed dog. I like about 1/8 to 1/4 teaspoon of seasoning each.
- Bake in the preheated 350 F oven for 30 minutes, or until the puff pastry has puffed and started to brown.Serve with spicy mustard or on their own.