Friday, February 1, 2013

Best Mini Pigs in a Blanket...AKA Perfect for the Super Bowl

mini pigs blanket

There's not much to say about these mini pigs in a blanket except that...they are completely, 100% tasty goodness. If you are wondering what to make for the Super Bowl party you are going to this weekend...wonder no more.  They are salty and savory and bite-sized and a sure-fire hit.  I have never met anyone who hasn't loved these at first taste.  I make them quite often, kids birthday parties, get togethers, baby showers...Super Bowl Parties...

What makes them so good...and better than the ones you make...perhaps using store-bought croissants and hot that, well, the dough is home-made. And as we all know, except with cakes and brownies, everything is better home-made. 

Too Sticky
The other thing that makes them better than your average pig in a blanket is...there's cheese in the dough and you are using Li'l Sausages to make them.  So they've got this smokey kick that gives it a grown-up flavor, but they're still kid friendly.  And they're so tiny.  So that means kids love them...if the kids can get to them before the adults have snatched them all up.

And...they can be made a bit in advance.  I'm not talking a day or anything, but a few hours.  And then when you get to your venue, pop them in the oven and a few minutes later you have a warm and amazing savory treat.

Best Pigs in a Blanket
adapted from the lovely Nigella Lawson
Quantity: about two baking sheets full....a lot!

2 1/4 C. more for dusting your work surface
1 heaping tsp. Salt
2 tsp. Baking Soda
A pile of shredded cheddar cheese...I know this is vague, but it's really how I do it.  I grate some and think...that looks like enough.  I would say around 1/2 C to 1 C
1 C. Milk
1 Beaten Egg
3 Tbl. Vegetable Oil
2 packages of petite sausages like, Li'l Smokies

Egg wash
1 egg, beaten
Splash of milk
1/2 tsp. Salt

Preheat your oven to 425 F.

Combine the flour, salt and baking soda in a large bowl.  Stir around with a fork.  Add in the cheese and mix it into the flour. 

Combine the milk, egg and oil in a measuring cup, stir to combine.  Pour into the dry ingredients, combining as you go.  I have found it is easiest to just get my hand in there and mix it.  (Notice the picture above of my'll see that the dough is too sticky to roll out.  This is where you need to use your judgement and add some more flour until the dough is of a consistency that can be rolled out without sticking all over the counter.  Also, if you feel your dough is too dry....that's never happened to me before...add some more milk.)

Flour your work surface liberally.  Roll out your dough fairly thin.  I would say around 1/8" to 1/4" thick.  Now you need to cut it into strips.  What works for me, is to put a sausage down and determine how long they are.  Cut your dough strips just a tad smaller than the sausages are long.

Now you need to section those strips into smaller pieces that can be wrapped around each sausage.  There should be a little bit of overlap so you can get a nice seal.

Place on cookie sheet with parchment, to avoid any sticking.  Using a pastry brush, brush your egg wash glaze over each little bundle of goodness.

Bake for 13 to 15 minutes until they are slightly puffed and golden brown.  Let cool a bit.

Devour and enjoy thoroughly!

Thanks for reading!

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  1. Yum! My kids would love these! Thanks! I am a new follower!


    1. Christi, your kids will really love these, I know mine do! Plus, even though they're homemade they're really easy to make. Thanks for following!

  2. Heather you've done it again! I'm working on Sunday so no party for me! But...I'm pinning these for later!

    1. Thanks for the pin Danni girl! I sure hope you make these...they are pretty much one of my faves!

  3. Replies
    1. :) :) :) thanks for the pin! Make em! You'll really like em!

  4. These are always a hit and cheese in the flour sounds amazing. Enjoy the game today and thanks for coming by foodie friday.

    1. Diane, I think you'd really enjoy them with the cheese. Thanks for stopping by!

  5. These look great! What a great snack, I love pigs in blankets and pretzel dogs, and these look delicious!

    1. Thanks for the comment Maria, I think you'll really like this version. It's easy to make and so tasty.

  6. Show and Tell Saturday is LIVE at Sassy Little Lady! I’d love to have you come join the party!


  7. How far in advance could these be prepared and kept in the fridge before baking or would it be possible to make them and freeze them until needed?

    1. Hi Julie, I have never frozen them, but I am going to say that they would freeze great. The dough is a scone dough, essentially, and scones freeze great. I would anticipate having to cook them a bit longer. Go for it!! And let me know how they turned out. Just wait, to put the egg wash on until you are actually baking them. I have made them about 4 hours in advance of needing to bake them, just kept them in the fridge and they cooked up perfect. good luck!

    2. They were awesome, a huge hit of the party! I made them on Monday and froze on a baking tray. Took out Saturday morning and they thawed within an hour, brushed with the egg and baked.

    3. Julie, I am so glad you've come back to tell me this! I am so excited to try this myself and save a little time and frenzy!

      Thanks again!


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