Pigs in a Blanket Three Ways
Servings Prep Time
5servings 15minutes
Cook Time
15minutes
Servings Prep Time
5servings 15minutes
Cook Time
15minutes
Ingredients
Classic Pigs in a Blanket
  • 20whole mini hot dogs (grass fed if possible)(I use Teton Waters Ranch brand which I find at Costco) (20 hot dogs will be split between the recipes)
  • 20 2 x 21/2 in squares of puff pastry(these will be used for all of the recipes)
  • sesame seeds for sprinkling on top(optional)
  • poppy seeds for sprinkling on top(optional)
  • 1whole egg white mixed well with a few teaspoons of water for brushing
Smoky Gouda, Apple & Whole Grain Mustard Pigs in a Blanket
  • 1-2slices smoked gouda cheese cut into 6-7 small pieces
  • 1/4of one apple sliced thinly and then cut into 6-7 smaller pieces(I used a fuji apple but another variety will work too)
  • 2-3teaspoons whole grain mustard
Sharp Cheddar & Jalapeño Pigs in a blanket
  • 6-7small slices pickled jalapeños(not sweet pickled)
  • 1-2slices sharp cheddar cheese cut into 6-7 small pieces
Dip Options
  • ketchup
  • spicy mustard
  • whole grain mustard
  • ketchup mixed with Sriracha
Instructions
  1. Start with prepping all of your ingredients. Place all of the mini hotdogs you will be using on a plate along with both cheeses cut into slices just slightly smaller than the mini hot dogs. Thinly cut apple slices about the same size as the cheese and place them on the plate. Place jalapeno slices on the plate as well. Mix egg white with water and set aside. Pull out condiments along with sesame seeds, poppy seeds and set aside.
  2. Cut your puff pastry with a pizza cutter and use a ruler if needed to keep your lines straight. I cut mine long ways first into 5 equal 2 inch long pieces. Next cut those pieces the opposite direction into 2 ½ inch pieces. You should end up with 5 2 x 2 ½ in slices from each long piece. There will be about ½ inch of overhang that won’t be used. After cutting all 5 long pieces you should end up with 20 pieces total.
  3. Classic Pigs in a Blanket: Preheat your oven to 400 degrees. Begin assembling the Classic version by wrapping 6-7 hot dogs starting with the corner until it is wrapped tightly and the seam is on the bottom. Place on a cookie sheet, brush with egg wash, and sprinkle with poppy and sesame seeds if desired.
  4. Smoky Gouda, Apple & Whole Grain Mustard : Assemble the gouda, apple and mustard hot dogs the same way as above. Brush the inside of 6-7 pastry dough pieces with a small amount of whole grain mustard. Wrap each one with a piece of cheese and apple slice on either side with the seam side down on the cookie sheet.
  5. Sharp Cheddar & Jalapeño: Assemble 6-7 sharp cheddar and jalapeño hot dogs as above. Place the hot dogs in a preheated oven and bake for about 15-20 minutes until they are golden brown. While they are baking prepare condiments for dipping. Remove hot dogs from oven and serve immediately.
Recipe Notes

*I found that other brands of puff pastry are full of ingredients that can’t be understood which is why I chose Trader Joe’s brand. You will only use one of the two packages for this entire recipe. Unless of course you would like to double it. I used the extra one and filled it with leftover canadian bacon I had, leftover gouda cheese from the recipe, whole grain mustard from the recipe, and apple slices. Then I folded it in half, cut slits on the top, & baked it for about 20 minutes in a 450 degree oven.