Description
Simple and delicious pigs in a blanket made with refrigerated biscuit dough wrapped around frankfurters with optional cheese. Perfect for parties, game day, or family dinners.
Ingredients
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
Instructions
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!
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!
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!
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).
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.
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.
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!
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American