Easy Pigs in a Blanket

Pigs in a blanket are the ultimate comfort food that brings back all those cozy childhood memories! This simple recipe uses refrigerated biscuit dough and your favorite frankfurters to create the most irresistible bite-sized treats. Whether you’re hosting game day, planning a family dinner, or need a quick appetizer that’ll disappear in minutes, these golden, flaky bundles of joy are guaranteed to be a hit.

Love More Appetizer Recipes? Try My Bacon Brussels Sprouts or this Cowboy Queso Recipe next.

Why You’ll Love This Recipe

There’s something absolutely magical about the combination of tender, buttery biscuit dough wrapped around a juicy frankfurter. It’s pure nostalgia on a plate! What makes this recipe even better is how incredibly simple it is – we’re talking about just two main ingredients that transform into something spectacular. The optional cheese takes it to another level of deliciousness, creating that perfect gooey surprise inside.

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Ingredient List

Main Components:

• 1 package refrigerated biscuit dough (approximately 10 oz)
• 8 frankfurters (your favorite brand)
• 8 slices American cheese (optional, but highly recommended!)

For Extra Golden Goodness:

• 1 egg (for egg wash, optional)
• 1 tablespoon water (for egg wash)

Serving Essentials:

• Ketchup, mustard, or your favorite dipping sauce

Why These Ingredients Work

Okay, so here’s the deal with biscuit dough – it’s forgiving in a way that puff pastry just isn’t. I learned this the hard way when I tried getting fancy with phyllo dough once (disaster!). The refrigerated stuff bakes up buttery and golden without any fuss. Those basic franks you grab from the grocery store work perfectly because they’re already seasoned and cook through quickly inside their little dough jackets. And that American cheese? I know food snobs turn their noses up at it, but it melts like a dream and doesn’t get all stringy like some fancy cheeses do.

Essential Tools and Equipment

• Large baking sheet
• Rolling pin (optional, for shaping dough)
• Small bowl (for egg wash)
• Pastry brush (for egg wash application)
• Parchment paper (makes cleanup a breeze!)

How To Make Pigs in a Blanket

Step 1: Get Your Oven Ready

Set that oven to 350°F and line your baking sheet with parchment paper. I used to skip the parchment until one batch stuck so bad I nearly threw the pan away – learn from my mistakes!

Step 2: Shape Your Dough Circles

Pop open that biscuit tube (you know the satisfying pop!) and gently press each biscuit into a circle about 3 inches wide. My kids love helping with this step, though their circles look more like amoebas – they taste just as good!

Step 3: Add the Cheese Layer

Plop a slice of American cheese right on each dough circle. I tried skipping this once to save calories and my family practically staged a revolt – never again!

Step 4: Wrap Those Franks!

Place your frankfurter right in the center and roll that dough around it like you’re swaddling a baby. Press the seam down good – I learned this after having cheese explosions in my oven (messy but still delicious).

Step 5: Arrange for Success

Flip those babies seam-side down on your baking sheet, giving them a little space to puff up. I pack mine a bit close together because my family goes through these like locusts.

Step 6: Bake to Golden Perfection

Slide them into the oven for 10-15 minutes until they’re golden brown and gorgeous. I usually peek at the 10-minute mark because my oven runs a bit hot – yours might be different.

Step 7: Serve and Watch Them Disappear

Get these on a platter fast while they’re still warm and the cheese is gooey. I always make a double batch now because my teenage son can polish off six by himself!

You Must Know

Don’t Overbake: The second these turn golden, they’re done. I ruined my first batch by leaving them in “just two more minutes” – they went from perfect to hockey pucks.

Seal It Real Good: Really pinch that seam shut. Nothing worse than watching all your cheese bubble out onto the pan instead of staying inside where it belongs.

Personal Secret: I whisk up an egg with a splash of water and brush it on top before baking. This little trick came from my friend Maria who worked at a bakery – it makes them look like you bought them from some fancy deli!

Pro Tips & Cooking Hacks

My biscuit dough works so much better when it’s not ice cold, so I let it sit on the counter for about 10 minutes before starting. I also learned to poke a few tiny holes in the franks with a fork – stops them from splitting open and making a mess in your oven.

Here’s something I figured out the hard way: if you’re making these for a crowd, use two baking sheets. I tried cramming 16 on one sheet once and the bottoms got all soggy while the tops were still pale.

The biggest mistake I see people make? Stretching that dough too thin trying to cover the whole frank. You want a nice thick blanket – thin dough just tears and doesn’t taste as good.

Flavor Variations & Suggestions

My neighbor tried these with pepper jack cheese and jalapeño slices – holy moly, they were incredible! I’ve also done them with everything bagel seasoning sprinkled on top after the egg wash, which my husband absolutely goes crazy for.

Last month I experimented with maple breakfast sausages instead of regular franks – the kids thought I was some kind of genius. And when my brother-in-law brought over some fancy bratwurst from his German butcher, we wrapped those up too. Different flavor but just as addictive.

Sometimes I brush them with garlic butter instead of egg wash, especially when I’m serving them alongside pasta. Game changer!

Make-Ahead Options

I wrap these up completely and stick them in the fridge overnight all the time – perfect for when I know I’ll be rushing around the next day. Just add a couple extra minutes to the baking time since they’re cold.

You can even freeze them! I learned this during one of my meal prep phases. Just wrap them individually in plastic wrap, toss in a freezer bag, and they’ll keep for months. Bake straight from frozen – takes about 18-20 minutes instead of the usual 12-15.

Recipe Notes & Baker’s Tips

Some biscuit brands are thicker than others – I’ve noticed the store brand ones from my grocery store are pretty thin, so I have to be extra gentle when rolling them. If your franks are on the chunky side, you might want to flatten that dough a bit more.

The golden color is your best friend here – that’s how you know they’re ready. I used to time everything perfectly, but ovens are weird and some run hotter than others. Trust your eyes more than your timer!

Serving Suggestions

These are my go-to for every single football Sunday – I set out little bowls of ketchup, yellow mustard, and honey mustard. My brother always brings this spicy mayo he makes that everyone goes nuts for.

They’re also perfect for kids’ parties because what kid doesn’t love a hot dog wrapped in bread? I pack them in Jake’s lunchbox sometimes (completely cooled, of course) and his teacher says the other kids are always jealous. For grown-up parties, I serve them alongside some baked potato wedges and a simple green salad.

How to Store Your Pigs in a Blanket

Room Temperature: Best eaten immediately while warm and the cheese is still melty!

Refrigerator: Store leftovers (if there are any!) covered for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to crisp them back up.

Freezer: These freeze beautifully! Store in an airtight container for up to 3 months. Reheat from frozen in a 350°F oven for 12-15 minutes.

Reheating Tip: Skip the microwave if possible – it makes the dough soggy. The oven keeps that perfect crispy exterior!

Allergy Information

Contains: Wheat (gluten), dairy (if using cheese), and may contain eggs (if using egg wash)

Gluten-Free Option: Use your favorite gluten-free biscuit dough – they work just as beautifully!

Dairy-Free: Simply skip the cheese or use your favorite dairy-free cheese alternative.

Egg-Free: The egg wash is completely optional – they’ll still be delicious without it!

Questions I Get Asked A Lot

Can I use homemade biscuit dough instead?

Absolutely! If you have a favorite homemade biscuit recipe, go for it. Just make sure the dough isn’t too sticky to work with, and you might need to roll it a bit thinner than store-bought.

My frankfurters split during baking – what went wrong?

This usually happens when the oven is too hot or the frankfurters are too cold. Try scoring them lightly with a knife before wrapping, and make sure they’re at room temperature before baking.

Can I make these in an air fryer?

Yes! Air fry at 350°F for 8-10 minutes, flipping halfway through. Keep an eye on them as air fryer times can vary significantly between models.

How do I prevent the cheese from leaking out?

Make sure to seal that seam really well, and don’t overfill with cheese. One slice per pig is perfect – more than that and you’re asking for a cheesy mess (which honestly still tastes great, but doesn’t look as pretty!).

Can I use different types of sausages?

Definitely! Breakfast sausages, bratwurst, chicken sausages – they all work beautifully. Just make sure they fit comfortably in your dough circles.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your favorite variations and any creative twists you discovered.