Pigs in a Blanket are a perennial favorite for kids and grown-ups alike. This version uses a simple homemade dough—no canned crescent rolls—so you can make them anytime with common pantry ingredients.
I served these at a scout event a few years ago and even the adults came back for seconds. The soft, scratch-made dough really makes them stand out.
Homemade Pigs in a Blanket
Here’s a fun bit of trivia: April 24th is National Pigs-in-a-Blanket Day. It’s just one of those quirky food observances, but it’s a great excuse to make this nostalgic snack.
I remember enjoying pigs in a blanket in elementary school lunch. Those memory-bites are part of why this recipe still feels like comfort food. Today I don’t eat hot dogs often, but wrapped in homemade dough they’re genuinely enjoyable. We treat them as an occasional treat—perfect for feeling a little kid again and making the whole family happy.
The dough is straightforward and forgiving, and I often use part whole wheat to make the rolls a touch healthier without sacrificing softness. Making dough from scratch takes a bit of time, but the flavor and texture are worth it.
How to make Pigs in a Blanket Dough
Ingredients (for about 12):
- 1 tbsp sugar
- 2 tsp instant yeast (SAF recommended)
- 1 1/4 tsp salt
- 2 tbsp olive oil
- 1/4 cup milk
- 1 cup hot water
- about 3 cups flour (use more or less as needed; I used half whole wheat)
- 12 hot dogs
In a large mixing bowl or stand mixer, combine the sugar, yeast, salt, olive oil, milk, and hot water. Add about two cups of flour and beat until smooth. Gradually add more flour until the mixture forms a soft dough.
Knead on low speed until the dough is smooth and elastic, about 5 minutes. Let the dough rest for about 5 minutes. Divide the dough into 12 equal pieces, roll each piece into a rope, and wrap a rope around each hot dog. Place the wrapped hot dogs on a greased baking sheet.
If you prefer a different shape, you can roll the dough into a circle, cut it into triangles with a pizza cutter, and roll the hot dogs up like crescents. Both methods yield soft, delicious results.
How to Cook Pigs in a Blanket
Preheat the oven to 350°F (175°C). Let the assembled pigs in a blanket rise on the baking sheet for 20–30 minutes while the oven heats. Bake at 350°F for 15–18 minutes, or until golden brown. If you like, brush the warm rolls with melted butter for extra flavor and shine.
How Do You Keep Pigs in a Blanket Warm?
To keep them warm before serving, stack them in a cake pan and cover with aluminum foil, then place the pan in an oven set to about 200°F. Alternatively, keep them in a crockpot on the low setting; place paper towels between layers to prevent sogginess.
Should You Refrigerate Pigs in a Blanket?
Yes—since they contain meat, refrigerate leftovers promptly. Store in airtight containers or gallon-size zip-top bags. Reheat in the microwave for a quick snack or in a 300°F oven covered with foil until heated through.
Can You Eat Pigs in a Blanket Cold?
While hot dogs are safe to eat cold, pigs in a blanket are best served warm. The dough and texture are much more appealing when heated, so I recommend warming them before serving.
Serve with ketchup, mustard, or your favorite dipping sauce. For hungry crowds, a side of chili or a simple vegetable makes a complete meal. These are easy to scale up and are always a hit at parties, potlucks, and family dinners.
Recipe summary
- Prep time: 20 minutes
- Rise time: 30 minutes
- Cook time: 15–18 minutes
- Servings: 12
- Calories (approx.): 257 per serving
Pigs in a Blanket
Ingredients
- 1 tbsp sugar
- 2 tsp instant yeast
- 1 1/4 tsp salt
- 2 tbsp olive oil
- 1/4 cup milk
- 1 cup hot water
- 3 cups flour, more or less (I used half whole wheat)
- 12 hot dogs
Instructions
- Combine sugar, yeast, salt, olive oil, milk, and hot water in a large mixing bowl. Add about two cups of flour and beat until smooth. Slowly add enough flour to form a soft dough.
- Knead on low speed until the dough is smooth and elastic, about 5 minutes. Let the dough rest about 5 minutes.
- Divide the dough into 12 equal pieces. Roll each piece into a rope and wrap around a hot dog. Place on a greased cookie sheet. Let rise for 20–30 minutes.
- Bake in a preheated oven at 350°F until lightly browned, about 15–18 minutes.
Nutrition (per serving, approximate)
- Calories: 257 kcal
- Carbohydrates: 34 g
- Protein: 8 g
- Fat: 10 g
- Sodium: 511 mg
If you try this recipe, let the flavors and texture guide your tweaks—use different hot dogs, brush with egg wash for a glossy finish, or sprinkle sesame seeds on top. They’re a simple, nostalgic crowd-pleaser that’s best served warm and shared with family and friends.