When I worked for a gourmet grocer, there were three appetizers that flew off the shelves around the holidays: shrimp cocktail, bacon wrapped dates, and pigs in a blanket.
I always gently suggested that customers ordered more than they thought they’d need, particularly when it came to these appetizers. From my own hosting experience, they are always the first to go. You’d be surprised at how many pigs in a blanket one guest can eat. Or maybe you wouldn’t (ahem), if you’re that guest.
Pigs in a blanket are one of my go-tos when I’m tasked with bringing an appetizer to a get-together or I’m hosting guests for dinner. They’re both kid and adult friendly, and they can be gussied up with a few simple additions. And best of all, they are only two ingredients.
You’ll find the specific instructions in the recipe below, but basically you’re cutting some puff pastry, wrapping it around a sliced hot dog, and baking it. That’s it!
Should you wish to elevate the pigs in a blanket a bit, I’ve included instructions to brush them with a beaten egg, which adds shine, and then to top them with poppy seeds, sesame seeds, or both. This mimics those seed-topped buns you’d find at the grocery store, and I think it makes for a beautiful presentation.
For serving, ketchup is a must. Yellow mustard is also a good idea, though you could opt for a fancy mustard here. I found an apple brandy mustard from a Spanish company called Victoria Amory. It’s a little sweet with flavors of apple, plus that signature tang from the mustard.
The box of puff pastry includes two sheets of the dough, so it begs the question: what to do with the other piece? I don’t recommend saving it, as the dough will dry out quickly in the refrigerator. So you could either make a double batch of pigs in a blanket, or put together another two ingredient appetizer: Pesto Pinwheels.
Pesto Pinwheels are also simple to make, and look really impressive when lined up on a serving platter. I chose a jarred basil pesto from the Italian aisle at my grocery store. You could also make your own or opt for another type of pesto. I saw a sundried tomato pesto and an artichoke pesto that would also be tasty! Avoid any pesto that is super oily here though, as the oil will seep through the pastry and create a mess. I skimmed some of the oil off the top of mine to solve the issue.
While you’re making the pinwheels, you’ll return the pastry to the refrigerator twice. The first time is so that you can cut the logs into pinwheels easily. The second time is to ensure that the pastry gets maximum “puff” when it hits the oven. Basically, when the cold pastry gets met with a blast of heat from the oven, it’ll expand quickly and get super flaky.
If you’re hunting around for puff pastry at the grocery store, it’ll be in the frozen section next to the refrigerated pie crusts and frozen whipped topping. I almost always keep a box in the freezer—it lasts for months and can be pulled out for making quick appetizers like these or for topping a chicken pot pie (yum!).
What are your go-to appetizers?
Pigs in a Blanket
Ingredients
- 1 sheet ½ of a 17.3 oz box puff pastry
- 6 regular size hot dogs
- Optional: 1 egg poppy seeds, sesame seeds
- To serve: ketchup mustard, or condiments of your choice
Instructions
- Defrost the puff pastry in the refrigerator overnight. Alternatively, let it sit out on the kitchen counter for 30–40 minutes or until it unfolds easily.
- Cut the puff pastry horizontally into thirds. Then cut each third vertically into eight strips. You’ll have 24 pieces that are roughly 1 inch wide and 3–3½ inches tall.
- Cut the hot dogs into quarters. Place one quarter of a hot dog on the short end of one of the puff pastry pieces, and roll toward the other short end to enclose the hot dog. Press the seam lightly with your thumb to seal. Repeat with the remaining hot dogs and puff pastry.
- Preheat oven to 400°F. Place the pigs in a blanket on a sheet pan and place in the refrigerator for at least 20 minutes.
- Remove from the refrigerator.
- Optional: in a small bowl, beat the egg with 1 teaspoon of water. Brush on the tops of the pigs in a blanket. Sprinkle with poppy seeds and/or sesame seeds.
- Bake for 12–15 minutes or until the tops are golden brown. Remove from the oven and allow to cool for several minutes before serving. Pigs in a blanket can be served warm or at room temperature.
Nutrition
Pesto Pinwheels
Ingredients
- 1 sheet puff pastry ½ of a 17.3 oz box
- ⅓ cup prepared pesto
- Optional: 1 egg
Instructions
- Defrost the puff pastry in the refrigerator overnight. Alternatively, let it sit out on the kitchen counter for 30–40 minutes or until it unfolds easily.
- Place the puff pastry on a flat surface and cut horizontally into 2 pieces. Spread the pesto evenly over the two pieces.
- Starting with the long end of one of the pieces of puff pastry, roll the pastry tightly into a log. Press gently on the seam with your thumb to seal. Repeat with the other piece of puff pastry. Refrigerate the logs for at least 30 minutes.
- Remove from the refrigerator. Using a sharp knife, cut the log into ½ inch pieces. Place each piece spiral side up on a baking sheet, using your fingers to gently reshape into a circle if needed.
- Preheat the oven to 400°F. Place the baking sheet in the refrigerator for 20 minutes.
- Remove from the refrigerator.
- Optional: in a small bowl, beat the egg with 1 teaspoon of water. Brush on the tops of the pinwheels.
- Bake for 10–12 minutes, or until the pinwheels are golden brown.
- Remove from the oven and allow to cool for several minutes before serving. Pinwheels can be served warm or at room temperature.
Nutrition
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