Pigs in a Blanket (From Scratch)

"For anyone who has ever been out of crescent dough during an emergency...."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Brian M. photo by Brian M.
photo by Mrs. Emily photo by Mrs. Emily
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
18 pigs in a blanket




  • Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
  • Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
  • Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
  • Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
  • With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
  • Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
  • One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
  • Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.

Questions & Replies

  1. can I use regular milk instead of buttermilk?
  2. Hi! Has anyone tried to use this dough for anything else besides PIAB?? I'm thinking something with pepperoni and cheese, but I don't like wasting ingredients/baking supplies. TIA!
  3. does the cheese need to be melted?
  4. Has anyone tried making these ahead to warm up the next day?


  1. I can't believe how many Pigs in Blanket "recipes" called for pre-made dough. Do people really need a "recipe" to figure that out? Anyway, this one was perfect- I was surprised at how good the dough was for being so simple. I didn't roll/cut my dough out or anything- my son and I just pulled a good "chunk" off for each little veggie dog, and it worked fine. Nice flaky layers!
  2. This was a great dough. It's nice and light and I like the addition of the cheese. I've used several different recipes for making pigs in a blanket and I would definitely use this one again. I used it with one package of lil' smokies and instead of triangles I cut my dough into rectangles to fit the size of the smokies. I did have dough leftover, so I just shaped the leftover dough into a biscuit and it was delicious. This is a great recipe if you want kids to help with the cooking! My 3 and 6 year old had no problem helping me with every step and of course they love mini pigs in a blanket!
  3. Hands down the best pig in a blanket I've ever had. I loved that the dough didn't need a long rest or chilling time. It was tender and flaky. I loved it!
  4. I made these tonight and they turned out great! My family was pleased to be able to eat "pigs in a blanket" again. I haven't made pigs in a blanket for about 6 years, because I have stopped eating and buying pillsbury and other mass produced brands. (I eat organic most of the time and I want minimal ingredients) I used smart chicken organic hotdogs, and halfed them. I also added a 1/3 slice of Horizon organic american cheese slices inside a slit I made in the hotdogs. For my vegetarian daughter, I used a tofurky sausage for her and she liked it as well. I didn't add the sugar, and I didn't miss it. Thanks for sharing this recipe.
  5. Brilliant!


  1. I halved the recipe and used sweet cream flavored coffee creamer and no baking soda and they turned out PERFECT!
  2. The dough gets quite crispy and stays flat, at 400°. I recommend dropping the temperature to 350° and adding 10-15 minutes cooking time. Also, add a tablespoon of seltzer. You will not be sorry. Use an egg white to wash the top of the dough, before cooking. I added cheese slices, on top, for my kids. They loved the addition. Otherwise, ok recipe. Thanks
  3. The dough is perfect as written! I did use on regular size dogs! The dough covered 8 full size dogs.
  4. Spread ketchup on the rolled out dough before rolling the hot dog in. Also i didn't have any hot dogs this time. So i used some baloney and they were a hit.
  5. OK, so a few changes I made:<br/>1) No buttermilk so I used 1 percent milk instead,<br/>2) Due to 1) above, skipped the baking soda (not needed to cut the acid), <br/>3) Used shortening instead of butter, <br/>4) Skipped the cheese,<br/>5) Added a tad of water to get the dough consistency right (and to compensate for lack of water in shortening and high altitude),<br/>6) Used a rolling pin, just because I finally found it!<br/>I halved the recipe, and this was a good amount of dough for 3-4 full-sized hot dogs. Maybe it was the size of the dogs, or ??, but to get them as brown as I wanted took quite a bit longer than 13 minutes. I should have rolled the dough thinner!<br/>Having said all that, great recipe. Definitely akeeper for the next time I get a craving!



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