Best Homemade Pigs in a Blanket Recipe!
Introduction
Oh, pigs in a blanket. Just the name conjures up images of cozy movie nights, festive gatherings, and pure, unadulterated joy. They’re that perfect bite-sized snack – a delightful combination of savory sausage and flaky pastry that’s universally loved. But let's be honest, store-bought versions often fall short. They can be dry, bland, or just…forgettable. That’s why I’m so excited to share my go-to Best Homemade Pigs in a Blanket Recipe! I’ve been perfecting this recipe for years, and trust me, it’s a game-changer. Forget everything you think you know about frozen appetizers; these are a truly exceptional treat.
The story of pigs in a blanket is a bit hazy, but they’ve been a beloved snack for centuries. Their origins are often traced back to medieval times, where sausages were wrapped in dough for easy eating. It’s a practical and delicious food! While the modern pigs in a blanket as we know them today gained popularity in the 20th century, they’ve become a staple at parties, holidays, and everyday snacking. What makes them so special? Well, it's the perfect blend of textures and tastes. The slightly salty, savory sausage paired with the warm, buttery, golden-brown pastry—it's a winning combination. And the best part is, they’re incredibly versatile.
Why You Will Love This Recipe
This isn't just another recipe; it's an experience! These pigs in a blanket are incredibly easy to make, even for beginner cooks. The best part? The aroma that fills your kitchen as they bake is almost as satisfying as the first bite. The golden-brown exterior gives way to a warm, soft, and slightly chewy pastry, and the sausage inside provides a rich, savory flavor. I find they're a total crowd-pleaser, consistently receiving rave reviews. Whether you're hosting a party, a game night, or just want a delicious snack for a casual gathering, these pigs in a blanket are the perfect choice. I've even taken them to potlucks and they have been a smashing success!
The Magic of Flavor: A Detailed Flavor Profile
The beauty of this recipe lies in its simplicity. We're focusing on highlighting the natural flavors of the sausage and creating a perfectly balanced pastry. A touch of seasoning – just a hint of garlic powder, onion powder, and black pepper – elevates the sausage beyond the ordinary. And the homemade dough is key! The buttery richness of the dough creates a satisfying contrast to the savory sausage inside. It's a cozy, comforting flavor profile that feels celebratory. I often pair them with a simple dipping sauce, like ketchup, mustard, or a spicy aioli, which adds another layer of deliciousness. They're versatile enough to accompany any meal or event.
Ingredients
- 1 pound refrigerated crescent roll dough
- 1 pound breakfast sausage (patties, removed from casings) – I prefer a mild or medium flavor
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional, depending on the sausage)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sausage, garlic powder, onion powder, black pepper, and salt (if using). Mix well with a spoon or your hands until evenly distributed.
- Unroll the crescent roll dough and separate it into individual triangles. (If your dough comes in a package with triangles already, skip this step!). You should have approximately 30-40 triangles.
- Place a small spoonful (about 1-2 tablespoons) of the sausage mixture onto the wide end of each triangle. Don't overstuff – you want the pastry to seal properly.
- Lightly brush the exposed edges of each triangle with the beaten egg. This will help them brown beautifully.
- Arrange the pigs in a blanket on the prepared baking sheet, leaving a little space between each one.
- Bake for 15-20 minutes, or until the pastry is golden brown and puffed up. Keep an eye on them, as oven temperatures can vary.
- Remove from the oven and let cool on the baking sheet for a few minutes before serving.
Pro Tips & Notes
- Pro Tip 1: For extra crispy pigs in a blanket, bake them for a few minutes longer after the initial 15-20 minutes. Watch them closely to prevent burning. I often add a sprinkle of coarse sea salt during the last few minutes of baking for an extra burst of flavor.
- Storage: Leftover pigs in a blanket can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen. To freeze, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through and crispy.
Nutrition Facts (per serving)
- Calories: Approximately 250-300 per serving (depending on sausage amount)
- Protein: Approximately 12-15 grams per serving
Frequently Asked Questions
- Q: Can I use a different type of sausage? A: Absolutely! You can use Italian sausage, chorizo, or even a vegetarian sausage for a different flavor profile. Just adjust the seasoning as needed.
- Q: Do I have to use refrigerated crescent roll dough? A: While I highly recommend using refrigerated crescent roll dough for the best results, you can use puff pastry dough as well. Just be mindful of the baking time, as puff pastry may require a slightly longer baking time.
- Q: Can I make these ahead of time? A: Yes! You can assemble the pigs in a blanket ahead of time and store them in the refrigerator for up to 24 hours before baking. Just remember to add a few minutes to the baking time.
- Q: Can I add cheese? A: Definitely! A sprinkle of shredded mozzarella, cheddar, or provolone would be delicious before baking.
- Q: What dipping sauces go well with pigs in a blanket? A: Ketchup is a classic, but you can also try mustard, honey mustard, a spicy aioli, or even a smoky BBQ sauce. Get creative!