Crispy Classic Pigs in a Blanket Recipe Easy Homemade Party Snack with Mustard

Let me tell you, the scent of buttery, golden dough wrapped around juicy little sausages wafting from my oven is enough to make anyone’s mouth water. The first time I baked these crispy classic pigs in a blanket with mustard, I was instantly hooked – the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma would make these little treats for family gatherings, and honestly, nothing beats that warm, nostalgic comfort.

I stumbled upon this recipe during a rainy weekend when I wanted something dangerously easy but satisfying to snack on. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These pigs in a blanket are perfect for potlucks, kids’ parties, or just brightening up your Pinterest cookie board with that irresistible golden crisp and tangy mustard dip. Tested multiple times in the name of research, of course, this recipe has become a staple for family gatherings and gifting. Trust me, this one feels like a warm hug you’ll want to bookmark.

Why You’ll Love This Recipe

Honestly, this crispy classic pigs in a blanket recipe ticks all the boxes for a quick, tasty snack that hits the spot every time. Here’s why it’s become a favorite in my kitchen:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Parties: Great for potlucks, game days, or cozy family get-togethers.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—how can you resist?
• Unbelievably Delicious: The combo of crisp, flaky dough and juicy sausage with a tangy mustard dip is next-level comfort food.

This isn’t just another pigs in a blanket recipe. The secret? Rolling the dough thinly enough to get that perfect crunch while keeping the sausage juicy inside. Plus, a touch of Dijon mustard on the side adds a subtle kick that keeps you coming back for more. It’s comfort food with a little twist—healthier, faster, and just downright addictive. Whether you’re impressing guests or just treating yourself, you’ll want to keep this recipe close.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if needed.

• Puff Pastry Sheets: 2 sheets (fresh or thawed frozen) – I prefer Pepperidge Farm brand for best texture.
• Mini Cocktail Sausages: 24 pieces (about 1 pound / 450 g) – beef, pork, or chicken work well.
• Egg: 1 large, beaten (for egg wash to get that golden glaze).
• Dijon Mustard: 2 tablespoons, for serving (adds tang and balances richness).
• Butter: 1 tablespoon, melted (optional, for brushing edges to seal).
• Ground Black Pepper: A pinch, freshly cracked for seasoning.
• Optional Spices: Garlic powder or smoked paprika (1/4 teaspoon) to sprinkle inside for extra flavor punch.

Substitution tips: Use gluten-free puff pastry if needed, or swap cocktail sausages with sliced hot dogs for a budget-friendly twist. If you don’t have Dijon, yellow mustard works fine too, though the flavor is a bit milder.

Equipment Needed

• Baking Sheet: Standard 9×13 inch (23×33 cm) or similar size, lined with parchment paper for easy cleanup.
• Rolling Pin: To roll out puff pastry sheets thinner if desired. (No rolling pin? Your hands or a clean bottle work just fine!)
• Pastry Brush: For applying egg wash to get that perfect golden finish.
• Sharp Knife or Pizza Cutter: To slice the pastry into strips neatly.
• Mixing Bowl: For beating the egg.

Personally, I find a pizza cutter makes slicing the dough quick and clean. If you’re on a budget, a sharp kitchen knife works just as well. Make sure your baking sheet is sturdy to prevent warping during baking, and parchment paper is a lifesaver for sticking prevention.

Preparation Method

1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
2. Prepare the puff pastry: Lightly flour your work surface and roll out each sheet of puff pastry to about 12×12 inches (30×30 cm) if they’re not already that size. You want them a bit thinner for a crispier blanket.
3. Cut the dough into strips: Slice each sheet into 12 strips, about 1 inch (2.5 cm) wide. A pizza cutter works wonders here for straight edges.
4. Season the sausages: If you like, sprinkle a pinch of black pepper and optional spices like garlic powder or smoked paprika on the sausages for extra flavor.
5. Wrap the sausages: Place one sausage on the edge of each dough strip and roll it up, sealing the edge with a little melted butter if you want a tighter seal.
6. Place on baking sheet: Arrange the wrapped sausages seam-side down on the prepared baking sheet. Leave a little space between each for even crisping.
7. Apply egg wash: Brush the tops and edges of each pig in a blanket with beaten egg to get that beautiful golden color.
8. Bake: Place the baking sheet on the middle rack and bake for 15-18 minutes, or until the pastry is puffed and golden brown. Keep an eye near the end to avoid burning.
9. Cool slightly: Let them rest for 5 minutes on the sheet before serving. They’ll crisp up a bit more as they cool.
10. Serve: Arrange on a platter with a small bowl of Dijon mustard for dipping.

Tip: If the puff pastry feels too soft or sticky, a quick chill in the fridge for 10 minutes before rolling helps. And don’t skip the egg wash—it’s the difference between pale dough and that irresistible golden crunch.

Cooking Tips & Techniques

Getting these pigs in a blanket just right is all about a few simple tricks I’ve picked up over many batches. First, keep your puff pastry cold until right before you work with it. Warm dough gets sticky and harder to handle, which can lead to soggy, uneven baking.

When rolling out the dough, aim for even thickness. Too thick, and you lose that crisp; too thin, and it can dry out or tear. If you’re feeling fancy, a gentle brush of melted butter on the edges before wrapping helps seal the dough and adds richness.

Don’t overcrowd the baking sheet. Give each pig in a blanket room to puff and crisp up nicely. And, honestly, watch the baking time closely. Puff pastry can go from golden to burnt faster than you think! I’ve learned the hard way that ovens vary, so start checking around 15 minutes.

Multi-tasking tip: While these bake, whip up your mustard dip or prepare a quick side salad to turn this snack into a mini meal. And if you want an extra crunch, sprinkle coarse sea salt right after you brush with egg wash.

Variations & Adaptations

One of the fun parts about this recipe is how easy it is to tweak for different tastes or dietary needs.

• Cheese-Stuffed: Add a thin slice of cheddar or mozzarella inside the dough before wrapping the sausage for a gooey surprise.
• Spicy Kick: Mix a little hot sauce into the mustard dip or sprinkle cayenne pepper on the dough for some heat.
• Vegetarian Version: Use vegetarian or vegan sausages and dairy-free puff pastry. Serve with a tangy mustard or vegan aioli.
• Mini Croissant Style: Use crescent roll dough in place of puff pastry for a softer, buttery blanket with a different texture.

Once, I swapped in applewood smoked sausages and paired them with a honey mustard dip—mind-blowing combo. Feel free to experiment with herbs or add a sprinkle of sesame seeds on top before baking for a fancy touch.

Serving & Storage Suggestions

Serve these crispy classic pigs in a blanket warm or at room temperature. They’re perfect finger food, so arrange them on a festive platter with small bowls of tangy Dijon mustard or even a spicy ketchup for dipping.

Pair with simple sides like coleslaw, pickles, or a fresh green salad to balance out the richness. For drinks, a cold beer or sparkling lemonade works wonders.

To store, keep leftover pigs in a blanket in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 8-10 minutes to bring back that crispy crust. Avoid microwaving—puff pastry turns soggy fast!

Flavors actually deepen overnight, so if you’re prepping ahead, these snacks taste even better the next day. Just warm them up gently before serving to restore the crisp.

Nutritional Information & Benefits

Each pig in a blanket (one wrapped sausage) contains approximately 150-180 calories, depending on the sausage brand. They provide a good source of protein from the meat and energy from the buttery puff pastry.

Using leaner sausages lowers fat content, and opting for whole-grain or gluten-free puff pastry can accommodate dietary preferences. Dijon mustard adds flavor with minimal calories and includes antioxidants from mustard seeds.

For families, this snack balances indulgence with simple ingredients and portion control. Just a heads up for those with gluten or dairy allergies to check labels carefully or try safe substitutes.

Conclusion

If you’re after a dangerously easy, crowd-pleasing snack, these crispy classic pigs in a blanket with mustard are the way to go. They bring that perfect combo of flaky, golden pastry and juicy sausage with a zesty mustard dip that feels like a warm hug on a plate.

Don’t be shy about customizing the recipe to fit your taste buds or dietary needs. I’ve loved making these for years—each batch bringing family and friends closer with every bite. Go ahead, try this recipe and watch how fast they disappear!

Feel free to share your own twists or drop a comment below—I’d love to hear how your pigs in a blanket turned out. Happy baking, and remember, the best recipes are the ones you make your own!

FAQs About Crispy Classic Pigs in a Blanket with Mustard

Can I use regular hot dogs instead of cocktail sausages?

Absolutely! Just slice the hot dogs into smaller pieces to wrap with the dough. They’ll still taste great, though the size and baking time may vary slightly.

What’s the best way to store leftover pigs in a blanket?

Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to keep the pastry crispy.

Can I make these ahead of time and freeze them?

Yes! Assemble and freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Is there a gluten-free option for this recipe?

Definitely. Use gluten-free puff pastry and check your sausage labels to make sure they’re gluten-free as well.

What’s the best mustard to serve with pigs in a blanket?

Dijon mustard is my favorite for its tangy flavor, but spicy brown mustard or honey mustard are tasty alternatives depending on your preference.

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