Table of Contents
  1. Watch how to make these pigs in a blanket:
  2. Pigs in a Blanket Recipe

I’m sure the first thing you’re thinking when you read the title of this post is that pigs in a blanket are nothing new. You’re right: these have been around for years, a staple at so many cocktail hours and parties. Honestly, whether we admit it or not, we all love this hors d’oeuvres and they are always the first thing to be eaten.

This is a little update on the classic but really doesn’t mess with the foundation at all. Add a little goat cheese variation to spice things up and a simple dipping sauce to finish these off and you’re ready for a party – just in time for New Year’s Eve!

Top down view of pigs in a blanket wrapped in dough and topped with sesame seeds with homemade barbecue sauce in steel container all on slate serving platter set on marble surface

I love these not only because they’re delicious, but because you can make so many ahead and pop them in the oven as needed or as guests arrive. The cheese really adds a depth of flavor and the sauce is sweet and savory. Honestly, I think your next party needs these!

Pigs in a blanket wrapped in browned dough and topped with sesame seeds sitting on slate serving platter with barbecue sauce in steel container all on marble surface

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Little smoky hot dogs wrapped in dough with a bite missing with steel container in background holding barbecue sauce all on slate surface

Watch how to make these pigs in a blanket:

Pigs in a blanket wrapped in dough and sprinkled with sesame seeds all on slate serving platter on marble surface

Pigs in a Blanket

5 from 3 votes
These mini smokies wrapped in a puffy dough are the perfect bite-sized appetizer! Especially when they're served with a homemade barbecue sauce during the holidays!
Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Servings 30 mini smokies

Ingredients

For the pigs in a blanket

  • 1 sheet puff pastry thawed in the refrigerator overnight
  • 1 package miniature smokie-style hot dogs approximately 30-35
  • 4 oz herbed goat cheese
  • 1 egg beaten
  • sesame seeds optional garnish

For the dipping sauce

  • ¾ cup barbecue sauce
  • ¼ cup grape jam

Instructions
 

For the pigs in a blanket

  • Place thawed puff pastry on a lightly floured surface. Roll just enough to smooth out creases in pastry.
  • Using a cutting wheel, cut the sheet into 30 pieces, 3×10.
  • These can be filled with goat cheese for an optional upscale take on the classic or left plain. If using cheese, make a small cut (not all the way through) down the center of a smokie and fill with a small amount of cheese.
  • Working with one piece of pastry at a time, place a cheese-filled or plain smokie at one end and roll the pastry up. Pinch seam shut and place seam side down on a parchment-lined baking sheet. Continue spacing the prepared pieces two inches apart.
  • Once completed, these can be refrigerated, covered with plastic wrap, for up to one day, which makes them perfect for pre-party planning. Otherwise, chill for 30 minutes before proceeding.
  • Before baking, brush with beaten egg and sprinkle with sesame seeds.
  • Place in preheated 425°F oven for 25-30 minutes, until puffed and golden brown.

For the dipping sauce

  • While the pigs in a blanket are baking, prepare the sauce by combining the barbecue sauce and grape jam in a microwave-safe bowl.
  • Microwave at high power in one-minute increments, stirring until hot and combined.

Nutrition

Serving: 1mini smokieCalories: 115kcalCarbohydrates: 9gProtein: 3.1gFat: 7.4gSaturated Fat: 2.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1.1gTrans Fat: 0.2gCholesterol: 13.9mgSodium: 220.8mgPotassium: 29.8mgFiber: 0.3gSugar: 3.9gVitamin A: 14.4IUVitamin C: 0.3mgCalcium: 55.8mgIron: 0.5mg
Course Appetizer
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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2 Comments

  1. 5 stars
    This recipe is a great party go to .Love the addition of goat cheese .
    so enjoy watching you cooking , decorating or in your garden. I learn new ways to do all the things I enjoy and thanks to you my cooking has improved and my house is coming together. I’ve never been good working in the yard and now I’m having fun planting flowers and transplanting shrubs.
    Thank you so much for your inspiration.
    Kathy Merrill