5.0 from 12 votes
Homemade Pigs in a Blanket
These easy pigs in a blanket are made with homemade crescent dough and little smokies.
Prep Time
30 mins
Cook Time
30 mins
Proof Time:
1 hr 15 mins
Total Time
1 hr 58 mins
Servings: 32
Calories: 96 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1/2 cup very warm water
- 1/2 cup very warm milk
- 1 tablespoon dry active yeast
- 2 teaspoons granulated sugar
- 2 tablespoons butter melted
- 1 teaspoon salt
- 2 to 2 1/2 cups all-purpose flour
- 1 (28 oz) package of lit'l smokies (mini hot dogs or cocktail weiners)
- 1 egg + 2 tablespoons water
Instructions
- Whisk the water, milk, yeast and sugar together in the bowl of a stand mixer or large bowl then let it sit for 10 minutes or until it starts to puff up.
- Whisk in the butter and salt then gradually stir in the flour 1/2 cup at a time, stirring the entire time until it comes together but is still slightly tacky when touched. (Do not add too much flour or the dough will turn out hard and heavy.)
- Continue kneading for 5 to 8 minutes if using a stand mixer or knead by hand for 8 to 10 minutes or until the dough is very elastic and pulls away from the bowl or countertop.
- Cover with a towel and let it proof for 1 hour in a warm place or until it has doubled in size.
- In the meantime, dry the smokies very well with a paper towel then poke each one a couple of times with a fork. Let them sit on a plate or baking pan with a paper towel in the fridge to dry out while the bread rises.
- Once ready, roll the dough out on a lightly floured countertop into a large rectangle that's about 8 inches long by 6 inches wide and less than 1/2 inch thick.
- Use a knife or a pizza cutter to cut 32-34 equal rectangles from the dough them roll each little smokie in a rectangle of dough making sure to pinch the seam together.
- Place them on a 12x16-inch baking pan fitted with parchment paper with the seams facing down, cover with a towel and let them rest for another 15 minutes.
- In the meantime, preheat the oven to 400 degrees Fahrenheit and whisk the egg and water together in a small bowl.
- Brush the egg wash onto the dough then bake for 13 to 15 minutes or until light and golden on top and around the edges.
- Let them cool for 5 minutes before serving with freshly minced parsley for garnish if desired.
Cup of Yum
Notes
- Nutritional information will vary depending on the type of cocktail sausages you use.
- These mini pigs in a blanket can be stored in an airtight container in the fridge for up to 1 week.
- Reheat leftovers in a 350 degree oven for 3 to 4 minutes or until heated through.
Nutrition Information
Calories
96kcal
(5%)
Carbohydrates
1g
(0%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
46mg
(15%)
Sodium
344mg
(14%)
Potassium
61mg
(2%)
Fiber
0.04g
(0%)
Sugar
1g
(2%)
Vitamin A
69IU
(1%)
Vitamin C
0mg
(0%)
Calcium
12mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 96
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 46mg | 15% |
| Sodium | 344mg | 14% |
| Potassium | 61mg | 1% |
| Fiber | 0.04g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 0mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.