When is the best time to consume Pigs in a Blanket? While modern science may never give us a definitive answer, our consensus is while you, yourself, are wrapped in a blanket.
Ingredients
Pigs in a Blanket Ingredients:
Store-bought puff pastry
As needed bread flour
Cocktail franks
Full-size precooked sausage of choice (hot dog, breakfast sausage, chorizo, merguez. ect)
1 large egg, beaten
As needed finishing salt, poppy seeds, everything bagel seasoning, sesame seeds, caraway seeds, gochugaru, zatar, ect.
Dipping sauce of choice (dijon mustard, maple mustard, sriracha ketchup, burger sauce, tzatziki ect.)
Optional: sliced cheese of choice, cornichon pickles, pickled peppers
Method
Pigs in a Blanket Method:
Preheat the oven to 400 °F.
Roll the puff dough out on a lightly-floured work surface.
If using cocktail franks, cut the puff dough into strips the width of the franks. Brush the pastry strips with egg wash, then add one frank to the edge. Roll up the frank until the pastry overlaps itself by ¼ inch, then slice away the excess dough. Using a finger, seal the edge of the pastry.
If using full-sized sausages, cut the puff dough into strips the width of each full sized sausage. Roll the sausage until the pastry overlaps itself by ¼ inch, then slice away the excess dough. Using a finger, seal the edge of the pastry. Cut off each end of the sausage, then cut the rolled sausage into 1 ½ inch wide segments.
Repeat with the remaining franks/sausages and pastry, then transfer the rolled pigs to a parchment-lined sheet tray.
Brush the blanketed piggies with more beaten egg, then sprinkle with the topping of choice.
Bake the pigs in blankets until puffed and golden brown, about 18-20 minutes. Make sure to rotate the pan halfway through baking for even browning.
Serve with your choice of dipping sauce. Alternatively, create a piggie board using sliced cheese, cornichons, pickled peppers, and dipping sauces of choice.