Homemade Piggies in a Blanket {Pigs in a Blanket}

I love the convenience of crescent roll dough, especially when I am making Pigs in a Blanket. I remember eating them as a kid but biscuit dough was used instead of crescent roll dough. There's just something about piggies in a blanket that bring out the kid in me.

I saw this recipe for Homemade Pigs in a Blanket at Real Mom Kitchen. At first glance I thought it was a Sausage Kolache, oh how I love those, but it wasn't. Now don't get me wrong I love the quick crescent roll version, but homemade are so much better.

Some folks think it's a waste of time to make homemade pigs in a blanket. All I can say is once you taste them it's all worth it in my book. They can take a bit more time to prepare since it's homemade roll dough, so be patient. 

It's mostly rising time for, but in the end you will be so glad you tried this recipe. I thought they turned out awesome! Carson even loved them and that's saying a lot. I put cheese in half of them and left the other half plain since I have some picky eaters. 

I wont do that again, because everyone was disappointed that not all of them had the cheesy filling inside. Oh well I know next time I will add cheese in all of them.

Start by dissolving the yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. The oven on OFF setting is the perfect place for the dough to rise. I just leave the oven light on perfect!!!!


Doubled in size

Punch dough down



divide into 10 portions.

Cut a 1/4-in.-deep lengthwise slit in each hot dog.


cut cheese slices into five strips; place one strip in a slit of each hot dog.

Roll each into a 5-in. x 2-1/2-in. rectangle

and wrap around prepared hot dogs;

pinch seam and ends to seal, then rolled these on my counter with the hot dog in the dough to even out the dough.

Place seam side down on greased baking sheets;


let rise for 30 minutes


Bake at 350° for 15-18 minutes or until golden brown.

Pigs in a Blanket

1 - package (1/4 ounce) active dry yeast
1/3 - cup plus 1 teaspoon granulated sugar, divided
2/3 - cup warm milk (110° to 115°)
1/3 - cup warm water (110° to 115°)
1 - egg, beaten
2 - tablespoons plus 2 teaspoons shortening, melted
1 - teaspoon salt
3 2/3 cups all-purpose flour
10 - hot dogs (I would recommend using jumbo dogs)
2 - slices process American cheese (or more if you'd like)

In a bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog.

Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal (I then rolled these on my counter with the hot dog in the dough to even out the dough). 

Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown. Yield: 10 servings