Pigs in a blanket are one of my favorite appetizers, and I know I’m not the only one who has a soft spot for this classic! These were a childhood staple, and they’re still a favorite at any party or get-together. From the buttery puff pastry to the easy bite-sized convenience of eating them, you can’t help but be satisfied. For our Pigs in Blankets Recipe, we not only use full-size hot dogs, but we add something a little extra to our dough.
Our secret that elevates this dish? We add pesto to the puff pastry. Now basil and hot dogs aren’t a flavor combination you’d normally think of, but it works so well! It adds just the right amount of freshness. We’re all about simplicity at First, so store-bought pesto is the best way to go. This meal is a total win, and it’s so easy to make. Pop them in the oven for 12-15 minutes and sprinkle with sesame seeds for a quick crunch. Let us know if you try these hot dogs below!
For more twists on classic appetizers, try our Caprese Skewers or our Ranch Deviled Eggs.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 sheet frozen puff pastry (from 17.3-oz. pkg.), thawed, unfolded
- 2 Tbs. pesto sauce
- 8 beef hot dogs (from 15 oz. pkg.)
- 1 egg, beaten
- 1 tsp. caraway seeds
Instructions
PrintHeat oven to 350°F. Coat baking sheet with cooking spray. On lightly floured surface, roll out pastry into 12" square; spread with pesto. Cut into 8 (11⁄2"-wide) strips. Wrap 1 pastry strip around each hot dog. Place on baking sheet. Brush with egg; sprinkle with seeds. Bake until heated through and browned, 12–15 min.
Nutrition
- Calories: 306
- Fat: 24 gram
- Saturated Fat: 10 gram
- Protein: 9 gram
- Carbohydrate: 17 gram
- Fiber: 1 gram
- Cholesterol: 52 mg
- Sugar: 1 gram
- Sodium: 576 mg
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