Homemade Piggies in a Blanket

I love the convenience of crescent roll dough, especially when I am making Piggies in a Blanket. I remember eating them as a kid but biscuit dough was used instead of crescent roll dough. There is just something about piggies in a blanket that I like. I think it is because it is the one quick meal I can throw together in a flash.

I saw this recipe for Homemade Pigs in a Blanket over at Real Mom Kitchen. At first glance I thought it was a Sausage Kolache, oh how I love those, but no it wasn't It was "Piggies in a Blanket" gone grown up!!!! I think Laura's version makes a old time favorite adult style. Now don't get me wrong I love the quick crescent roll version, but these are way better. They DO take a bit more time to prepare since it is homemade roll dough, so you will need a little patience in that department.

It's mostly rising time for the dough, but in the end you will be so glad you tried this recipe. I thought they turned out awesome! Carson even loved them and that's saying a lot. I put cheese in half of them and left the other half plain since I have some picky eaters. Boy I wont do that again, everyone was so disappointed that not all of them had the cheesy filling inside. Oh well I know next time to add cheese in all of them. You really need to make these.

Start by dissolving the yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. The oven on OFF setting is the perfect place for the dough to rise. I just leave the oven light on perfect!!!!


Doubled in size


Punch dough down



divide into 10 portions.

Cut a 1/4-in.-deep lengthwise slit in each hot dog.


cut cheese slices into five strips; place one strip in a slit of each hot dog.

Roll each into a 5-in. x 2-1/2-in. rectangle

and wrap around prepared hot dogs;

pinch seam and ends to seal, then rolled these on my counter with the hot dog in the dough to even out the dough.

Place seam side down on greased baking sheets;


let rise for 30 minutes


Bake at 350° for 15-18 minutes or until golden brown.

Pigs in a Blanket

1 - package (1/4 ounce) active dry yeast
1/3 - cup plus 1 teaspoon granulated sugar, divided
2/3 - cup warm milk (110° to 115°)
1/3 - cup warm water (110° to 115°)
1 - egg, beaten
2 - tablespoons plus 2 teaspoons shortening, melted
1 - teaspoon salt
3 2/3 cups all-purpose flour
10 - hot dogs (I would recommend using jumbo dogs)
2 - slices process American cheese (or more if you'd like)

In a bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog.

Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. (I then rolled these on my counter with the hot dog in the dough to even out the dough) Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown. Yield: 10 servings

Click here for a printable copy




Tina, The Mom in Mommy's Kitchen