Listen. Store-bought crescent roll dough is not bad. I want to be clear about that. It is convenient, and it works, and nobody is judging you for using it. But you know me by now, if I can make it better at home, I am going to try. And I did. And it is better. So here we are.

My kids love pigs in a blanket. Like genuinely obsessed. They are the first thing to disappear at every party, every game night, and every random Tuesday when someone asks what’s for dinner and I need a win. There is something about a little smoky sausage wrapped in soft buttery dough that just makes everyone happy no matter how old they are. It is one of those foods that has absolutely no enemies.

So one day I decided to make the dough from scratch, and honestly, it was one of those moments where I thought, Why did I not do this sooner? The dough comes together really easily; it is soft and buttery and slightly pillowy in a way that store-bought just cannot replicate, and once you wrap your little sausages up in it and pull them out of the oven all golden and perfect, you are going to feel so proud of yourself.
Double this recipe. I am telling you right now. Double it. Because whatever you think is enough is not going to be enough. These go fast, and you will wish you had made more. Consider yourself warned. 

Let’s Make It

Start by combining your warm water, sugar, and yeast together and letting it stand until it blooms and gets foamy. This is your signal that your yeast is alive and ready to work. If it does not foam after about 10 minutes, your yeast may be expired,  grab a new packet and start again. We have talked about this before, and it is always worth checking!

Once your yeast is beautifully foamy, add your flour, just 1 cup to start, along with your salt and melted butter. Stir everything together until combined.

Now gradually add the remaining ½ cup of flour a little at a time, stirring as you go, until the dough comes together and pulls away from the sides of the bowl. You are looking for a smooth, soft dough that is not sticky but not stiff.

Turn it out onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. Cover the dough and let it rise until doubled in size. Once it has risen, punch it down, and it is ready to use.

Roll your dough out on a floured surface and cut it into small triangles or squares. Place a little smoke or sausage at the wide end of each triangle, or in the middle of the square, and roll it up toward the point, wrapping the dough snugly around the sausage.

Place them on a parchment-lined baking sheet. Whisk your egg and tablespoon of water together and brush each little pig in a blanket with the egg wash for that gorgeous golden shine.

Bake at 350°F for 15 minutes until golden brown and perfect.

Tips From Your Mom Bestie

Double the recipe. I already said it, and I will say it again. These disappear faster than you think. Make more than you think you need and you will still probably run out. That is just the law of pigs in a blanket.

The egg wash is worth it. That little brush of egg wash is what gives you that beautiful golden, glossy top. Do not skip it; it takes 30 seconds and makes them look like they came from a bakery.

Keep your sausages dry. If you are using little smokies, pat them dry with a paper towel before wrapping them. This helps the dough adhere better and keeps things from getting slippery.

Make them ahead. You can assemble these, place them on the baking sheet, cover them and refrigerate for a few hours before baking. Perfect for parties when you want to prep ahead and just pop them in the oven when guests arrive.

Dipping sauces make them even better. Honey mustard, my homemade ranch (link to that recipe here), ketchup, and barbecue sauce—set out a little spread of dipping sauces and watch everyone go crazy.

Try different fillings. Little smokies are the classic, but you can also use cheese-stuffed sausages, sliced hot dogs, or even wrap the dough around little cubes of cheddar cheese for a cheesy pull-apart version that is absolutely incredible.

Store-bought dough had a good run in this house. But homemade is better, and now you know how to make it. Your kids are going to love these even more than they already do, and your guests are going to ask for the recipe every single time.

…and that’s all we did today.

Cyndi 

@themhoffers Homemade pigs/Beef in a blanket! So good and quick hot lunch! #pigsinablanket #beefinablanket ♬ original sound – Cyndi – Themhoffers

Item’s Used:

• Kitchen Aid Mixer
• Rolling Pin
• Mixing Bowl
• Measuring Cups
• Baking Sheets
• Rubber Spatula
• Bowl Scraper
• Wisk

Homemade Pigs in a Blanket

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Ingredients Method

Ingredients

  

What You'll Need

• 1½ cups all purpose flour divided
• ½ cup warm water
• ¼ cup melted butter
• 1 tbsp sugar
• 2 tsp active dry yeast
• ¾ tsp salt
• 1 egg
• 1 tbsp water for egg wash
• Little smokies or your favorite small sausages

Method

 

1. Preheat your oven according to the recipe directions and prepare a baking sheet with parchment paper.
2. Roll out the dough and cut it into strips or triangles sized to wrap around each sausage.
3. Wrap each sausage securely with dough and place them seam-side down on the prepared baking sheet.
4. Brush the tops with egg wash if desired for a golden finish.
5. Bake until the dough is golden brown and fully cooked.
6. Allow to cool slightly before serving with your favorite dipping sauces.

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