The old traditional stand-by appetizer. Kids, especially love Pigs in a Blanket. This Pigs in a Blanket recipe is super easy and uses whole hot dogs. A delicious appetizer for any occasion! And it’s National Pigs in a Blanket Day!
When my youngest was little he would beg me to make these easy Pigs in a Blanket. He loved them! Why is it that kids are crazy about hot dogs? It is strange, really!
- How to Make Easy Pigs in a Blanket
- How to Make the Honey Dijon Dipping Sauce
- The History of Pigs in a Blanket
- Other delicious Appetizers on Binky’s Culinary Carnival
- Tools I Use to Make Pigs in a Blanket
- Recipe
- Pigs in a Blanket with Honey Dijon Dipping Sauce
- Ingredients
- Honey Dijon Dipping Sauce
- Pigs in a Blanket
- Instructions
- Honey Dijon Dipping Sauce
- Pigs in a Blanket
- Nutrition
A bit of background, the minute I handed him a spoon as a toddler, he would push the food away and say, “No, No “yike”! (as in “like”, with an annoying 2 year olds’ attitude but having the inability to pronounce the “L” 🙂 )”
I can still here him! Grr! It’s amazing that parents don’t kill their offspring more often! (Just kidding, don’t hate on me! He’s 18 and very much alive! 🙂 )
Before he was in charge of his own utensil, he ate everything. All the veges, sweet potatoes, you name it! It was the strangest thing. He was one of those kids that would eat nothing, at least nothing healthy, or green!
In stark contrast, my older son would eat just about anything you put in front of him! The little one was/ is very frustrating!
The only condiment the child would eat was this honey mustard, oddly enough. No ketchup, mustard, mayo, nada!
He would, though, eat this Honey Mustard Dipping sauce. Strange kid! He is getting slightly better, but he still drives me crazy!
How to Make Easy Pigs in a Blanket
- Whole hot dogs are wrapped in the crescent rolls and then cut into bite sized pieces.
- Roll the dog, just until the ends meet, then cut.
- I brush the tops with a bit of the honey mustard and then sprinkle poppy and sesame seeds on top.
- If you’d like, you can add a chunk of cheese, before rolling, too.
I usually roll the crescent out so they are thinner. It is much easier than cutting the crescent rolls into pieces large enough for each mini hot dog.
Just place pigs in a blanket on a non stick baking sheet and bake for about 15-18 minutes, until golden brown and inside of dough is done.
How to Make the Honey Dijon Dipping Sauce
The sauce could not be easier. All you have to do is mix all of the ingredients in a small bowl. It’s best if refrigerated for an hour or so.
The History of Pigs in a Blanket
The sauce takes about 1 minute to make! Literally! Just mix 4 ingredients together in a bowl. The sauce is also very tasty with chicken too. Both grilled chicken and breaded chicken, like chicken tenders work well with this sauce.
Did you know that pigs in a blanket may be as old as the 1600’s?
Perhaps in England by field workers. As is typical, we Americans think we invented it in 1957 from a Better Homes and Gardens Cookbook, for children’s recipes.
Check out the full history here!
So if you need a quick appetizer that kids and adults will love, just open the refrigerator. You probably have all of the ingredients in there!
Other delicious Appetizers on Binky’s Culinary Carnival
- Cranberry Meatballs
- Steak and Chorizo Taquitos
- Oysters Rockefeller
- Brie with Balsamic Strawberries
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I hope you enjoy these Pigs in a Blanket with Honey Dijon Dipping Sauce! Thanks for stopping by!!
Enjoy! Have fun cooking!
Tools I Use to Make Pigs in a Blanket
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Pigs in a Blanket with Honey Dijon Dipping Sauce
Ingredients
Honey Dijon Dipping Sauce
- 1 cup mayonnaise (I use Hellmann's Canola or Olive oil)
- 1/2 cup honey
- 1/2 cup good quality dijon mustard (I use Grey Poupon)
- Juice of 1/2 of a lemon
Pigs in a Blanket
- 1 roll Crescent Rolls
- 1 lb bun length hot dogs
Instructions
Honey Dijon Dipping Sauce
- Mix all ingredients well. Chill for at least 1 hour.
Pigs in a Blanket
- Roll out crescent roll dough onto a large baking sheet. Pinch seams together.
- Place one hot dogs along the short edge of the dough. Most of the bun length hot dogs are just about the length of the short edge. If yours is not just cut off piece of another hot dog so that you have hot dog all the way across the dough.
- Roll the dough around the hot dog until the edges meet and cut dough with a sharp knife. Cut each length of hot dog / dough roll 6 to 8 times, depending on how large you would like them.
- Place seam side down on cookie sheet.
- Continue the process until all the dough is used up.
- Bake 15-18 minutes at 350°F until golden brown
Nutrition
CARING IS SHARING
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Originally Published 1/3/2015
Super easy! The kids just love these babies!
Oh, these would be great for my kid’s summer birthday party! They can never get enough hot dogs, but just a little bit “fancy” for the adults too!! Thanks for sharing.
Thanks, Danielle! Yes hot dogs are really a kids’ food. Aren’t they? I have to admit, though, I still love one once in a while, as well!
They look super cute! The dijon sauce sounds delicious
Thanks Camilla! The Honey Mustard really makes these little bites!
My kids have never had pigs in a blanket, but I bet they would LOVE them! That sauce sounds great too!
Just get some good quality dogs and they are really not too bad, health wise! Thanks, Allison!
They look so cute, and so easy to make. I will surely try it! My kids will love it!!
Thanks so much, Swati! So nice of you to leave a comment! I hope they do!
Ahhh. Love the simplicity and flavor here!
Thanks Marisa! I appreciate that! Have a great day!
Such a classic. Loved by kids and adults!! It was always my favorite when my mom made them!
It’s kind of a 70’s 80’s or 90’s thing. Isn’t it? Thanks Pam!
I love making my homemade Dijon dipping sauce, but I want to try this recipe because of the simplicity and looks so flavourful. Also, the pigs in a blanket are perfect for breakfast. Yum!
Thank you Arjhon! Making your own sauces is a great way to go. Isn’t it?
I love he idea of wrapping sausage in that really butter rich crescent roll pastry but dipping them in that glorious honey mustard sauce really pushes them over the edge!
The sausages you have in Hungary are certainly better than the ones we get here! Thanks for your comment, Brian!