Simple Pig in a Blanket Hot Dogs

Game day snacks are serious business in my house. I’ve tried store-bought pigs in a blanket, and they’re fine in a pinch. But once you’ve made them from scratch, there’s no going back. The dough is soft and just a little sweet, and wrapping those hot dogs feels like a fun project instead of a chore.

I know homemade dough sounds like a lot of work, but this recipe is actually pretty forgiving. You mix everything together, let it rise while you’re doing other things, and then comes the fun part—wrapping. My kids love helping with this step, even if their blankets look a little messy. Once they’re baked and golden, no one cares what they look like.

These are great for parties, but honestly, I make them for regular weeknight dinners too. They taste better than anything you’ll find in the freezer aisle, and you probably have most of the ingredients already. Plus, everyone gets excited when they see these coming out of the oven.

What Kind of Hot Dogs Should I Use?

You can use pretty much any hot dog you like for this recipe – beef, pork, chicken, or turkey hot dogs all work great. If you’re looking for a healthier option, go for uncured hot dogs or those made with grass-fed beef, but honestly, your favorite brand from the grocery store will do just fine. Just make sure your hot dogs are fully cooked (which most are), since they’ll only be in the oven long enough to warm through and brown the dough. If you’ve got picky eaters at home, stick with the mild, classic hot dogs, but feel free to experiment with flavored varieties like cheddar or jalapeño if your family is adventurous.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Whole wheat white flour: You can use all-purpose flour instead, or do a mix of half all-purpose and half whole wheat. The dough will be slightly lighter with all-purpose flour, but it’ll still taste great.
• Honey: If you don’t have honey, regular white sugar or cane sugar works just fine. You can also try maple syrup, though it might add a slight flavor difference.
• Yeast: Both instant and active dry yeast work for this recipe. If using active dry, just make sure to proof it in the warm water first before adding the other ingredients.
• Hot dogs: Feel free to use whatever hot dogs you prefer – beef, turkey, chicken, or even plant-based versions. You can also use cocktail sausages for bite-sized versions, just adjust the baking time down a bit.
• Neutral oil: Any neutral oil works here – vegetable, canola, avocado, or sunflower oil are all good choices. In a pinch, melted butter adds nice flavor too.

Watch Out for These Mistakes While Baking

The biggest mistake when making pigs in a blanket is wrapping the dough too thick around the hot dogs, which leaves you with doughy, undercooked centers – aim for rolling your dough pieces thin (about 1/4-inch) so the bread bakes through evenly.

Another common error is skipping the resting time after wrapping, but those 10 minutes allow the dough to relax and puff up slightly, giving you a lighter, fluffier result instead of dense bread.

Don’t forget to pinch and tuck the seam underneath each hot dog before placing it on the pan, otherwise the dough will unravel during baking and you’ll end up with exposed hot dogs.

For extra insurance against sticking, lightly grease your baking pan or use parchment paper, and if you want a golden, shiny finish, brush the tops with a beaten egg before baking.

What to Serve With Pigs in a Blanket?

Pigs in a blanket are perfect party food, so I like to set up a little condiment station with mustard, ketchup, and maybe some honey mustard or BBQ sauce for dipping. A simple coleslaw or potato salad on the side makes these feel like a complete meal, especially if you’re feeding a crowd. For something lighter, carrot and celery sticks with ranch dressing balance out the richness of the hot dogs wrapped in dough. If you’re serving these as an appetizer, they pair really well with other finger foods like chips and salsa, veggie platters, or even some fresh fruit to keep things interesting.

Storage Instructions

Store: These pigs in a blanket are best enjoyed fresh, but leftovers will keep in an airtight container in the fridge for up to 3 days. The dough might lose a bit of its softness, but they’re still totally tasty for a quick snack or lunch.

Freeze: You can freeze these either before or after baking, which is super handy! For unbaked ones, arrange them on a baking sheet until frozen solid, then transfer to a freezer bag for up to 2 months. Already baked? Just cool completely and freeze the same way for up to 3 months.

Reheat: Pop refrigerated pigs in a blanket in a 350°F oven for about 10 minutes to warm through and crisp up the outside. Frozen ones can go straight from freezer to oven—just add an extra 5-10 minutes to the baking time until they’re heated all the way through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-3000
• Protein: 75-90 g
• Fat: 60-80 g
• Carbohydrates: 450-500 g

Ingredients

For the dough:

• 2 cups water (warm to the touch, 105°F to 110°F)
• 1 1/2 tbsp active dry yeast
• 2 tbsp honey
• 1 1/4 tbsp salt
• 3 tbsp vegetable oil
• 5 cups all-purpose flour

For the assembly:

• 12-16 beef hot dogs (like Nathan’s Famous)
• 1 large egg (beaten with 1 tsp water for egg wash)
• 1 tbsp sesame seeds or poppy seeds (optional topping)

Step 1: Activate Yeast and Create Dough Base

• 2 cups warm water
• 1 1/2 tbsp active dry yeast
• 2 tbsp honey
• 1 1/4 tbsp salt
• 3 tbsp vegetable oil
• 4.5 cups all-purpose flour

In a large bowl, combine warm water (105°F to 110°F), active dry yeast, and honey.

Stir gently and let sit for 2-3 minutes until the mixture becomes foamy—this indicates the yeast is alive and ready.

Add salt and vegetable oil, then gradually mix in 4.5 cups of flour until a shaggy dough forms.

The mixture should come together but still look slightly rough at this stage.

Step 2: Knead and Rest the Dough

• dough base from Step 1
• 0.5 cup all-purpose flour

Turn the dough from Step 1 onto a lightly floured surface and knead for about 2 minutes, gradually incorporating the remaining 0.5 cup of flour as needed if the dough feels sticky.

You want a smooth, slightly elastic dough that holds together without being wet.

Let the kneaded dough rest on the counter for 10 minutes—this allows the gluten to relax, making it easier to shape and wrap around the hot dogs.

Step 3: Portion and Shape Dough Around Hot Dogs

• dough from Step 2
• 12-16 beef hot dogs

Preheat your oven to 400°F.

On a lightly floured surface, flatten the rested dough from Step 2 into a 1/2-inch thick rectangle.

Using a sharp knife or pastry cutter, divide the dough into 12 to 16 equal pieces (depending on how many hot dogs you’re using).

Working with one piece at a time, press each piece into a thin rectangle roughly 3 by 4 inches, then wrap it tightly around a hot dog, starting at one end and overlapping as you spiral around.

I like to leave a small portion of the hot dog exposed at each end for visual appeal—it makes the final result look more professional.

Step 4: Seal, Rest, and Apply Egg Wash

• wrapped hot dogs from Step 3
• 1 large egg
• 1 tbsp sesame seeds or poppy seeds

Place each wrapped hot dog seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart.

Pinch and press the seams firmly to seal the dough so it doesn’t unravel during baking.

Let them rest for 10 minutes at room temperature—this brief rest allows the dough to relax slightly before baking.

While they rest, prepare the egg wash by whisking together the beaten egg and water.

Once the rest time is complete, brush each wrapped hot dog generously with egg wash, and sprinkle with sesame or poppy seeds if desired.

These toppings will toast beautifully in the oven and add nice texture and visual appeal.

Step 5: Bake Until Golden Brown and Cool

Bake the pigs in a blanket in your preheated 400°F oven for 15 to 20 minutes, until the dough is deep golden brown—the exact time depends on your oven, so check around the 15-minute mark.

The dough should sound slightly hollow when tapped and have a nice caramelized exterior.

Remove from the oven and let cool for 5 minutes before serving.

I’ve found that this cooling time allows the dough to set up properly so it holds its shape and the hot dog inside stays hot without the exterior being too fragile to handle.