Pigs in Blankets

Pigs in Blankets are a great thing for kids to fix when mom is feeling too crummy to spend much time in the kitchen. We’ve also found over the years that this is a GREAT thing to take to potlucks. We put a vast quantity of Pigs in the Blankets into a big basket and don’t have to worry about spilling or keeping anything warm. That basket is often the first dish on the potluck table to completely empty out.

Pigs in Blankets

1 recipe of pizza dough

1-3 packages of hot dogs, cooked and cut in half

While the dough is rising, boil the hot dogs and cut them into halves. (I know that most hot dogs claim to be fully cooked, but I ALWAYS boil hot dogs before eating them.)

Recruit the kids to wrap a “blanket” of dough around each hot dog half. (Start with pieces of dough that are a little smaller than a golf ball. Adjust the size of the dough to your own tastes.) Place the “pigs” on a greased cookie sheet and let rise for 40 minutes to an hour. Bake at 350° until golden brown. Cool on a rack. These are best when they’re dipped in ketchup or barbecue sauce.

Shortcut: buy the frozen bread or rolls of dough from the freezer section of the grocery store. Use this dough to wrap the hot dogs.

For variety: Add a little slice of cheese between the dough and the hot dog. Use Lil Smokies sausages instead of regular hot dogs.

Barb

7 thoughts on “Pigs in Blankets

  1. Welcome back!
    What a great idea!!!!letting your kids fix the potluck food! That way they have a vested interest and it is kid friendly food.
    Love,
    Joan

  2. Hi, I made these and LOVED them. Much less fuss than hotdogs, especially since buns are dry, horrid and very pricey here. I made some sausgages and others with something like a hotdog in the sausage family (our team kids all think they are hotdogs!) About potlucks, How long in advance to you make them? Are they piping hot as you head out the door? Do people really like them cold? or are they just cool? This one has had me thinking for a long time. (I love the flavor of the dough)

  3. Spring, I had to stop and think about these. I’m pretty sure that I’m always running a little behind schedule. That means I pull the pigs out of the oven, toss them into a big towel-lined basket, and head off to church. They’re probably still vaguely warm when we get there (church isn’t too far away.) They’re definitely not cold….but no longer hot. I have to admit that I’ve never eaten one at a potluck myself because they’re always gone by the time I get through the line. At least the kids must not mind that they aren’t piping hot!

    Barb

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  6. i have made these for years because everybody likes them (not just kids) i cook them right before i leave so they’re mostly room temp and there’s never any left..i usually serve them with a dish of ketsup, mustard and bbq sauce

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