The Secret Trick To Making Pigs in a Blanket Even Easier

These are dangerously good.

Ask anyone to name one of their favorite appetizers and there’s a good chance they’ll respond with, “pigs-in-a-blanket.” What makes those miniature hotdogs wrapped in dough so special? Perhaps it’s their size—perfectly hand-held and one-bite. Or maybe it’s their nostalgia, which takes us back in time to our favorite lunch moments as children. Or maybe it’s simply because they’re delicious.

The one thing that’s not special about them is making them. Cutting dough and wrapping individual dogs is labor-intensive. Fortunately for us, there’s a secret trick to making them much more easily.

The Secret Trick to Making a Lot of Pigs in a Blanket Quickly

The next time you make pigs in a blanket, skip the mini sausages and crescent roll dough and instead buy long hotdogs or sausages and a box of puff pastry. The trick shared by @bitesbythepage on Instagram had us saying, “why didn’t we think of that?”

How To Make Easy Pigs in a Blanket

Here’s what you do: Take extra-long hot dogs (or another long sausage, cut in half) and roll them in a sheet of puff pastry. Seal the dough, brush the outside with egg wash, then slice vertically into 1-inch rounds. Place rounds on a baking sheet and bake at 400°F until golden brown, about 15 to 20 minutes.

Preparing the “pigs” this way eliminates much of the up-front work that comes with traditional recipes. Instead of individually wrapping a bunch of little sausages, one long sausage is rolled in puff pastry then sliced into portions. This is really nice when it comes to serving a crowd especially—It’s more efficient to wrap 10 hot dogs than 100, right? Less time in the kitchen means more time to enjoy the party!

The Best Way to Customize Pigs in a Blanket

The great thing about pigs in a blanket is your ability to customize. Instead of covering the dough with everything bagel seasoning (as shown by @bitesbythepage in the Instagram reel), try a sprinkle of your favorite spice blend or crushed, dried herbs. Or add a layer of cheese or refried beans before rolling up the dogs, for a fun twist. Need more ideas? We’ve got you covered!

Once these are sliced and baked, the flat surface leaves plenty of room for topping. Try some of these:

• Southwest-Style: Top with a little guacamole, diced onion and pico de gallo.

• Down South: Add a bit of creamy coleslaw and garnish with a crumbled potato chip.

• German-Style: Drain sauerkraut and add to the top along with a dollop of brown Bavarian mustard.

• Greek-Inspired: Drain and chop jarred roasted red peppers then toss with feta cheese and dried oregano.

• BBQ: Add a squeeze of your favorite BBQ sauce then top with crispy, crumbled bacon and fried onions.

• Pickle-Lovers: Finely chop dill pickles and pickled jalapeños for a crunchy, puckered pop.
  

Read the original article on All Recipes.