Franks in Blanks (Blankets)or Hot Dog Puffs

READY IN: 40mins
Recipe by scancan

I can't believe this is nowhere to be found on this website as this is so incredibly delicious; I can't be the only one making this can I? By the way I don't know the actual sizes of the hot dogs or puff pastry but this recipe is for one package each.

Top Review by Chef Dudo

Simple and very nice. I used to make these (called piggy in the blanket in many recipes) before and somehow my sausages always "exploded" in the oven. After having tried this recipe I now know why. You need to cook the sausages before they go into the oven! Never did that and never got this right. But now I did! And I was so pleased. Tried it with beef sausages where I did not add anything just sausage and (margarine based) puff pastry. Also tried it with vegetarian sausages and then I used mustard and a piece of cheese inside the wrap. I am really happy that I can now make perfect franks in blanks thanks to the "secret" of first boiling the sausages. Made for PAC, Autumn 2008. Thanks for posting.

Ingredients Nutrition


  1. Lay a square of pastry dough down and coat with mayo, mustard, and garlic powder mixture.
  2. Wrap around cooked hot dog (hot dog will stick out just a little at both ends).
  3. With fingers or pastry brush coat the dough with raw egg white. You may sprinkle the dough with sesame seeds at this point.
  4. Bake in a 350°F oven for about 30 minutes or until the dough is nicely browned.
  5. Serve and enjoy!

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