There’s just something about a pig in a blanket.
Maybe it’s because they make us feel like we’re 8-years-old again. Maybe they remind us of the BEST SUMMER EVER when we were teenagers.
Regardless.
I’ve seen these little babies totally delight some of my hard-core foodie friends.
I’m talking about my gourmet-est, food snobbiest of friends. The ones who are all about sous vide, grass-fed, hyper local. The ones who wax poetic about their favorite artisan honey, which is made in Brooklyn by a one-legged beekeeper with two hives on his roof. Etc. etc.
You get the picture.
Everyone loves a good pig in a blanket.
This version is a slightly fancier take on your traditional Pig in a Blanket. I use a full-size dog, spiral wrap ’em in buttery puff pastry, and sprinkle with chunky kosher salt. I actually use all beef hot dogs for these.
Rainy Memorial Day weekend
Hope you guys all had a great Memorial Day weekend!
So, Memorial Day weekend started out really rainy here in Salem, MA. Like, really rainy.
Everyone was ready to grill. The stores were stocked up supplies.
Our grill, however, was as waterlogged as could be. (Clearly, we forgot to check the forecast…)
I set about improvising some kind of loosely-related Memorial Day type fare that we could make inside.
(p.s. Like my pics above? I’m getting super into Instagram. If you’re on the thing, hit me up here!)
Thanks, Hebrew National!
The good folks at Hebrew National were kind enough to toss me a little beef to post about their hot dogs (thanks, guys!).
I was happy to partner with them. I’ve cooked their hot dogs for years. They’re all beef, taste great, and I really do love ’em. You know me…I only endorse stuff that I like and can get behind 110%.
Alrighty, let’s get cooking! These little guys are unbelievably easy to make. Frozen puff pastry makes it a snap.
Pigs in Blankets with a Twist
5 hot dogs (I like Hebrew National)
1 sheet puff pastry
1 large egg, beaten
Coarse kosher salt
Serves about 5
Thaw your puff pastry
Take your frozen puff pastry out of the freezer about an hour before you want to use it. Let it sit on the counter to come to room temp.
Prep it up
Line a sheet pan with parchment paper. Preheat your oven to 400 degrees F.
Beat your egg in a small bowl and set aside.
Unwrap your hot dogs. Dry them off with a paper towel. Prick each all over with a fork to keep them from poofing up too much on you in the oven. Set aside on a plate.
Wrap your hot dogs
Dust a board with a little flour.
Unroll one sheet of puff pastry.
Sprinkle it with a little flour and spread it around.
Give the puff pastry a quick roll so it’s flat and uniform.
Cut 5 strips of puff pastry that are about 1-inch wide.
Grab a hot dog and one strip of puff pastry. Start the hot dog on an angle like this, and roll him up, tucking the dough as you go to keep it nice and snug.
When he’s all rolled up, brush the end with a little beaten egg to give it a nice seal.
Transfer your wrapped hot dog to your prepared pan. Brush him liberally with beaten egg.
Repeat with the rest of your hot dogs.
How about some stars?
I tried another look for the hot dogs, though we weren’t as crazy about how this version looked. Cut a rectangle of dough large enough to wrap your hot dog with only the ends poking out.
Cut a couple of stars (or other shape) out with a small cookie cutter.
Set your hot dog in the center and wrap him up.
Seal the edge well with beaten egg.
Set on your pan and brush with beaten egg.
Sprinkle each wrapped hot dog with coarse Kosher salt.
Bake your hot dogs
Pop your pan into your pre-heated 400 degree F oven. Bake for about 20 minutes, or until the pastry is puffed and golden brown.
Yank them out of the oven when they’re puffed and golden. Let them rest for about 5 minutes on the pan. Transfer to a dish and serve immediately.
Send me your pictures!
Have you made this recipe? What did you think? Send me a picture if you like, and maybe I’ll add it to this post, with credit to you!
Serves About 5 servings
Pigs in Blankets with a Twist
The Hungry Mouse
This version is a slightly fancier take on your traditional Pig in a Blanket. I use a full-size dog, spiral wrap ’em in buttery puff pastry, and sprinkle with chunky kosher salt.
Save Recipe
Ingredients
5 hot dogs1 sheet puff pastry1 large egg, beatenCoarse kosher saltInstructions
- Take your frozen puff pastry out of the freezer about an hour before you want to use it. Let it sit on the counter to come to room temp.
- Line a sheet pan with parchment paper. Preheat your oven to 400 degrees F.
- Beat your egg in a small bowl and set aside.
- Unwrap your hot dogs. Dry them off with a paper towel. Prick each all over with a fork to keep them from poofing up too much on you in the oven. Set aside on a plate.
- Wrap your hot dogs: Dust a board with a little flour. Unroll one sheet of puff pastry. Sprinkle it with a little flour and spread it around. Give the puff pastry a quick roll so it’s flat and uniform. Cut 5 strips of puff pastry that are about 1-inch wide. Grab a hot dog and one strip of puff pastry. Start the hot dog on an angle, and roll him up, tucking the dough as you go to keep it nice and snug.
- When he’s all rolled up, brush the end with a little beaten egg to give it a nice seal.
- Transfer your wrapped hot dog to your prepared pan. Brush him liberally with beaten egg.
- Repeat with the rest of your hot dogs.
- Sprinkle each wrapped hot dog with coarse Kosher salt.
- Pop your pan into your pre-heated 400 degree F oven. Bake for about 20 minutes, or until the pastry is puffed and golden brown.
- Yank them out of the oven when they’re puffed and golden. Let them rest for about 5 minutes on the pan. Transfer to a dish and serve immediately.
7.8.1.281https://www.thehungrymouse.com/2013/05/30/pigs-in-blankets-with-a-twist/
Jessie Cross, The Hungry Mouse. All rights reserved.
Serves About 5 servings
The Hungry Mouse
This version is a slightly fancier take on your traditional Pig in a Blanket. I use a full-size dog, spiral wrap ’em in buttery puff pastry, and sprinkle with chunky kosher salt.
Save RecipeIngredients
Instructions
- Take your frozen puff pastry out of the freezer about an hour before you want to use it. Let it sit on the counter to come to room temp.
- Line a sheet pan with parchment paper. Preheat your oven to 400 degrees F.
- Beat your egg in a small bowl and set aside.
- Unwrap your hot dogs. Dry them off with a paper towel. Prick each all over with a fork to keep them from poofing up too much on you in the oven. Set aside on a plate.
- Wrap your hot dogs: Dust a board with a little flour. Unroll one sheet of puff pastry. Sprinkle it with a little flour and spread it around. Give the puff pastry a quick roll so it’s flat and uniform. Cut 5 strips of puff pastry that are about 1-inch wide. Grab a hot dog and one strip of puff pastry. Start the hot dog on an angle, and roll him up, tucking the dough as you go to keep it nice and snug.
- When he’s all rolled up, brush the end with a little beaten egg to give it a nice seal.
- Transfer your wrapped hot dog to your prepared pan. Brush him liberally with beaten egg.
- Repeat with the rest of your hot dogs.
- Sprinkle each wrapped hot dog with coarse Kosher salt.
- Pop your pan into your pre-heated 400 degree F oven. Bake for about 20 minutes, or until the pastry is puffed and golden brown.
- Yank them out of the oven when they’re puffed and golden. Let them rest for about 5 minutes on the pan. Transfer to a dish and serve immediately.
A Message from Hebrew National
Hebrew National tastes great because, for more than 100 years, we’ve adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That’s our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too!ÂÂ
Disclosure
Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.
