Updated: Jun 28, 2022
Necessity is the mother of pigs—I mean invention! I couldn’t get crescent rolls or cocktail-sized franks so I improvised these pigs in a blanket with great success! It’s my new tried and true way, I’d never go back. (Note: these could also be called “cows in a blanket” since I use beef franks.)
You’ve heard the expression “when pigs fly”? Well these pigs will go flying off their serving tray at your next patio party!
This one's a website exclusive, you won't see it in my new cookbook!
Pigs on the Patio (Pigs in a Blanket)
Makes 36 pigs
2 packages Pillsbury Pie Crusts (14.1 oz packages/2 crusts in each)
2 packages Hebrew National Beef Franks (10.3 oz packages/6 franks in each)
Dipping sauces of choice:
I use two: Zatarain’s Creole Mustard and Stonewall Kitchen Honey Sriracha BBQ Sauce
OR my new favorite, Heinz Kansas City Style Sweet & Smoky BBQ Sauce!
(Neither of these BBQ sauces contain high fructose corn syrup!)
Let packaged frozen dough sit at room temperature for 90 minutes. Line a half sheet pan, or two cookie sheets with parchment paper.
Heat oven to 450°F.
Slice each of the 12 franks into 3 equal portions (36 total yield).
Unroll one of the round pie crusts on a cutting board—or on your counter, but be careful with the knife!
Carefully cut across each crust making nine long parallel “triangular” shapes. (See illustration below.)
Starting at the wide end of each triangular strip of pie dough, roll each frank up so you “finish” by wrapping the narrow, or pointed end around the body of the pig. Repeat all steps with the other three crusts.
Place the pigs on your pan/s with their “finished” sides up. They can be fairly close together, the dough does not rise or spread significantly.
Bake 15 minutes or till dough has your preferred tinge of golden brown.
Serve with dipping sauces to squeals of delight and high fives!
See how each strip is a long, "rustic" triangle shape.
Golden brown pigs!
Patio pigs by the sea!
OMG there are pigs on my patio!!