Puff Pastry Pigs in a Blanket

Puff Pastry Pigs in a Blanket, or Puffy Dogs, are a new and flaky twist on a classic appetizer. Prepped in less than 5 minutes, they will be eaten just as quick!

Puffy Dogs Recipe

A throwback from my childhood but also the best appetizer around! These bite sized “hot dogs” are made simply with just a few ingredients, but pack a big flavor.

Loved by just about everyone, whip up a batch for a party, or a fun family dinner! Everyone knows them by the name Pigs in a Blanket, but they have many names.

Also called hogs in a quilt, blanket piggies, wrapped cocktail weenies, puffy dogs, mini pigs in a blanket, lil smokies pigs in a blanket, or hogs in a quilt if we are talking about the full-size hot dog version.

Essentially they are mini hot dogs wrapped in crescent roll dough, but this time I elevated them with flaky puff pastry dough, seasoned with everything bagel seasoning, and baked until golden brown.

What are Puffy Dogs?

The Australian version of pigs in a blanket introduced by a company called Marathon. Even if you are not in the Outback, you can enjoy these delicious bites!

I love these as much as I love my Air Fryer Pigs in a Blanket, these Breakfast Pigs in a Blanket, and my Lil Smokies in BBQ Sauce!

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Ingredients Needed

Puff pastry – You can find this in the freezer section of your local market. You will only need one sheet. Thaw it overnight in the refrigerator and remove right before using for best results.

Little Smokies – I like the all beef version from Hillshire Farms but feel free to use your favorite cocktail weiners. These can be made with full size hot dogs, just cut them in 2 inch sections before wrapping.

Everything Bagel Seasoning – This is my favorite seasoning of all time but feel free to use your favorite spice mix or blend.

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How to Make Puff Pastry Pigs in a Blanket

First: Preheat oven to 425F degrees. Line a baking sheet with parchment paper and set aside. Unfold the single puff pastry sheet on a lightly floured surface.

Using a rolling pin, roll the pastry gently to a square that is about 1 inch bigger than before.

Second: Cut the pastry into 24 even rectangles. Place a little smokies cocktail sausage on each pastry rectangle and roll to warp completely.

Pinch the seam together and place seam side down on the prepared baking sheet.

Third: Brush with egg wash (3 eggs and 1 tablespoon water lightly beaten in a small bowl) and sprinkle with bagel seasoning.

Fourth: Bake for 20-25 minutes or until golden brown and puffy. Remove and let cool slightly. Serve with your favorite dipping sauce.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How long do they last?

Store any leftovers in the fridge, in an airtight container, for up to 4 days. Reheat in the oven or the air fryer until warmed through.

How do I keep them warm?

If you would like to keep them warm while hosting your gathering, keep them in a 200F oven, uncovered, while waiting to be served.

Can I make them the night before?

Yes! You can wrap them the night before and store, tightly wrapped, in the refrigerator until ready to bake. Don’t refrigerate for more than 2 days.

Egg wash and season just before baking and not before storage to keep the texture right.

Can I make them in the air fryer?

You certainly can! Wrap them as directed and air fry them in a preheated air fryer at 390F for 9-10 minutes. Air fry until golden brown and puffy.

How do I keep them from getting soggy?

Be sure to preheat your oven, dry your cocktail sausages before wrapping in pastry, and once baked, keep them uncovered while cooling to keep the pastry from getting soggy.

Do I need to cook lil smokies before wrapping them?

The cocktail sausages are already cooked so you don’t need to bake or boil them before you wrap them. They just need to be reheated which happens when you bake them in the puff pastry.

Can I make these with crescent rolls?

The original pigs in a blanket are hot dogs made with crescent roll dough so of course you can! I have never made these with biscuit dough but you can try. Let me know if it works.

Can I serve them cold?

Once they have been baked, you can enjoy them hot, room temperature, or cold later on in the day or the next day. My husband eats them cold with his scrambled eggs at breakfast.

Tapas Tips & Tricks

• Preheat your oven to 425F so they pastry can get crispy.
• Keep your pastry refrigerated until ready to roll and wrap.
• Make sure you pinch the seam closed tightly or it will open during baking.
• Using an egg wash will help the mini dogs get a nice golden brown and make the seasoning stick
• Roll your pastry out on a lightly floured work surface and cut it into even strips to make them uniform.
• I like to place a mini sausage on the pastry to “measure out” the correct width but usually 1 inch will be enough.
• You might end up with a few extra sausages than pastry rectangles. This is ok because there are usually a few broken weenies in the package. Or I save the leftovers for breakfast.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

I like these puffy dogs with honey mustard or a whole grain mustard, but they will be tasty with buffalo sauce, bang bang sauce, ranch dressing, or good old fashioned ketchup!

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