Pigs in a Blanket with Spicy Honey Mustard Sauce

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Made with cocktail sausages and puff pastry, these fancy pigs in a blanket are a guaranteed crowd-pleaser.

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The term “pigs in a blanket” typically refers to mini hot dogs wrapped in canned croissant dough. This elevated version, inspired by a recipe in Cook with Me: 150 Recipes for the Home Cook by Alex Guarnaschelli, is made with smoked cocktail sausages and buttery, flaky puff pastry. Whether you’re looking for an appetizer, a game day snack, or a fun and easy cooking project, these “fancy” pigs in a blanket are a guaranteed crowd-pleaser for all ages. You can serve them plain — in fact, my kids prefer them that way — but the spicy, tangy honey mustard makes a fabulous dipping sauce. Heads up: The recipe makes a big batch (about 80), but it halves nicely too, if you’d like to make less.

What You’ll Need To Make Pigs in a Blanket

pigs in a blanket ingredients

Step-by-Step Instructions

Make the Pigs in a Blanket

To begin, using a paring knife, make a few small cuts into the casing of each cocktail sausage to prevent them from splitting in the oven.

In a small bowl, whisk the eggs yolks with 1 teaspoon of water.

egg wash

Dust a clean work surface with flour and place one of the sheets of puff pastry on top. Sprinkle the pastry with flour as well. puff pastry sheet on floured work surface

Using a rolling pin, roll the dough into a 12-inch square, flattening the seams with the rolling pin as you go. Using a pizza cutter or sharp knife, trim the edges so that they are straight.

rolled puff pastry sheet

Cut the pastry into a grid, with strips about 1-1/4 inches wide and 2-1/4 inches long. You’ll be making about 8 vertical cuts and 4 horizontal cuts in the pastry (you’ll need about 40 strips of pastry; you may have extra).

cut puff pastry sheet

Working with one row at a time, starting at the bottom of the “grid,” brush the bottom inch of the strips with the egg mixture. Set a cocktail sausage parallel to the egg mixture at the top end of a pastry strip.

rolling pigs in a blanket

Roll the sausage up into its dough “blanket,” and press the free edge onto the blanket to seal it closed. The dough should overlap slightly on itself.

rolled pig in a blanket

Place the pig in a blanket, seam-side down, on one of the prepared baking sheets. Repeat with the remaining strips, setting them on the lined pan about 1-inch apart once rolled. Place the pigs in a blanket in the refrigerator.

Discard any leftover pastry, wipe the work surface clean to remove any egg, and then dust with flour and repeat with the remaining pastry sheet and cocktail sausages. (There is no need to refrigerate the second batch, unless you don’t plan on baking them right away. The pigs in a blanket can be made up to 4 hours ahead of time and refrigerated before baking.)

pigs in a blanket on baking sheet

Brush the pigs in a blanket lightly with the remaining egg mixture.

pigs in a blanket brushed with egg wash

Place the sheet pans in the oven and bake for 25 to 30 minutes, rotating the pans from top to bottom and back to front midway through, until the pastry is golden.

baked pigs in a blanket

Make the Sauce

In a small bowl, combine the mayonnaise, mustard, honey, Tabasco, and vinegar.

honey mustard sauce ingredients in bowl

Whisk to combine.

whisked honey mustard sauce

Transfer the pigs in a blanket to a serving platter and serve warm with the sauce.

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Pigs in a Blanket with Spicy Honey Mustard Sauce

Made with cocktail sausages and puff pastry, these fancy pigs in a blanket are a guaranteed crowd-pleaser.

Servings: About 80 and 1/2 cup of sauce
Prep Time: 40 Minutes
Cook Time: 25 Minutes
Total Time: 1 Hour 5 Minutes

Ingredients

For the Pigs in a Blanket

  • 2 (14 oz) packages cocktail sausages (I use Hillshire Farm Lit'l Smokies)
  • 2 large egg yolks
  • 1 (1-pound) box frozen puff pastry, thawed (I use Pepperidge Farm; see note)
  • All-purpose flour, for rolling the pastry

For the Sauce

  • 1/4 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 2 tablespoons grainy Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons Tabasco sauce
  • 2 teaspoons red wine vinegar

Instructions

  1. Preheat the oven to 375°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
  2. Using a paring knife, make a few small cuts into the casing of each cocktail sausage to prevent them from splitting in the oven.
  3. In a small bowl, whisk the eggs yolks with 1 teaspoon of water.
  4. Dust a clean work surface with flour and place one of the sheets of puff pastry on top. Sprinkle the pastry with flour as well. Using a rolling pin, roll the dough into a 12-inch square, flattening the seams with the rolling pin as you go. Using a pizza cutter or sharp knife, trim the edges so that they are straight. Cut the pastry into a grid, with strips about 1-1/4 inches wide and 2-1/4 inches long. You’ll be making about 8 vertical cuts and 4 horizontal cuts in the pastry (see the picture above for a visual reference; you'll need at least 40 strips and you may have extra).
  5. Working with one row at a time, starting at the bottom of the "grid," brush the bottom inch of the strips with the egg mixture. Set a cocktail sausage parallel to the egg mixture at the top end of the first pastry strip. Roll the sausage up into its dough "blanket," and press the free edge onto the blanket to seal it closed. The dough should overlap slightly on itself. Place the pig in a blanket, seam-side down, on one of the prepared baking sheets. Repeat with the remaining strips, setting them on the lined pan about 1-inch apart once rolled. Place the pigs in a blanket in the refrigerator. Discard any leftover pastry, wipe the work surface clean to remove any egg, and then dust with flour and repeat with the remaining pastry sheet and cocktail sausages. (There is no need to refrigerate the second batch, unless you don't plan on baking them right away. The pigs in a blanket can be made up to 4 hours ahead of time, covered with plastic wrap, and refrigerated before baking.)
  6. Brush the pigs in a blanket lightly with the remaining egg mixture, and then place the sheet pans in the oven and bake for 25 to 30 minutes, rotating the pans from top to bottom and back to front midway through, until the pastry is golden.
  7. Meanwhile, make the sauce: In a small bowl, whisk together the mayonnaise, mustard, honey, Tabasco, and vinegar.
  8. Transfer the pigs in a blanket to a serving platter and serve warm with the sauce.
  9. Note: Puff pastry dough is easiest to work with when cold, so work in batches, making the first batch (from one sheet of dough) before taking the second sheet of dough out of the refrigerator.
  10. Make-Ahead/Freezer-Friendly Instructions: The pigs in a blanket can be assembled up to 4 hours ahead of time, covered with plastic wrap, and refrigerated before baking. They can also be frozen until firm, then stored in freezer bags up to one month ahead. They can be put in the oven directly from the freezer; they may just take an additional minute or 2 in the oven.

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Reviews & Comments

  • Hi Jenn,
    I froze some of these delicious bites. When baking from frozen, do I still brush with egg?

    • — Shellie Harvey on March 7, 2021
    • Reply
    • Yes, I would. Hope you enjoy!

      • — Jenn on March 8, 2021
      • Reply
  • These Pigs in a Blanket were fun to make as well as delicious. Besides the puff pastry giving them a gourmet appeal, the dipping sauce added to it even more.

    • — Lisa Sletmoe on February 2, 2021
    • Reply
  • I made this for our Sunday football game watching and they are delicious. I was a little bit intimidated by the puff pastry. But it was so easy. Just remember to thaw it out. The sauce is the best! A little time consuming, but so easy. It’s a recipe I will make again.

    • — Peggy Chmelicek on February 2, 2021
    • Reply
  • I halved this recipe for a small game day party of just our immediate family, and used Greenwise puff pastry sheets. I typically do not like pigs and in a blanket, but Jen’s gourmet pigs in a blanket recipe really took the cake! Definitely take the time to make the spicy honey mustard sauce – it is phenomenal.

    • — Maddie on February 2, 2021
    • Reply
  • Easy and delicious. The sauce is so simple to make and really makes a difference – perfect accompaniment.

    • — Angela on February 2, 2021
    • Reply
  • Tried these a month or so ago, and have made these 5 times since! So easy and delicious. Used the lower calorie crescent roll dough a couple of the tries and that worked really well too, just cut the triangles in half.

    • — Sarah on February 2, 2021
    • Reply
  • Tried these to fill out a soup and salad dinner recently. They were a hit with all ages. We’ll be adding them to our Superbowl appetizer spread. Thanks for another great recipe!

    • — Stacey on February 2, 2021
    • Reply
  • Made these for last weekend’s football game and plan to make again for the Super Bowl! The mustard sauce is fabulous- love the grainy Dijon for texture and flavor- I don’t think it would be as good with just the regular Dijon. I also used a Chipotle mayo as another sauce option. Truly easy- took about 20 minutes to assemble the pigs once I rolled out the dough although I plan to make ahead next time. I use nitrate- free cocktail wienies and think they taste as good as the Hillshire brand. I also use Trader Joe’s all butter puff pastry if I can find it! These homemade pigs are so superior to the supermarket frozen brands and I like knowing I can control the quality of my ingredients. Yum!

    • — Liz on February 2, 2021
    • Reply
  • I made these as a snack for a driveway tailgate and they were delish! Definitely better than wrapping them in a crescent roll.

  • Was so easy and really good for game night.

    • — Marie Ruder on February 1, 2021
    • Reply
  • These were great and I loved the dipping sauce. I feel like I could eat it with a spoon!

    • — Andie on February 1, 2021
    • Reply
  • These were wonderful! Easy, quick and absolutely perfect!! This recipe is a keeper!

    • — Esther on January 30, 2021
    • Reply
  • These pigs in a blanket are delicious. They are great when you want an appetizer that is a little more substantial. I did not make the mustard sauce as my family loves Mike’s Sweet Creamy Jalapeno Mustard from Michigan and it was perfect for these pigs in the blanket. I also froze a bunch and they turned out perfectly following Jen’s directions.

    • — Mary Pautler on January 29, 2021
    • Reply
  • I made these using regular sized hotdogs and we loved them! So much better than a hot dog bun. And because they were baked, the hot dog stayed nice and hot. This is our new favorite way to splurge with our favorite all American treat!

    • — Julie G on January 29, 2021
    • Reply
  • I wanted to make a bunch of appetizers for New Year’s Eve (we made the beef tenderloin and Potatoes Au Gratin for New Year’s Day) so I picked this and the recipe was easy to follow and it came out perfectly, but the star was the sauce! I have always just paired pigs in a blanket with plain old mustard but this sauce took it to the next level! My husband loved the sauce and still mentions it! He recently asked me to make this again – with the sauce- so I will definitely make it again soon for a date night in!

    • — Michelle F. on January 28, 2021
    • Reply
  • Delicious, easy to make and taste yummy even when cooked from frozen. The dip is a perfect accompaniment.

    • — Wendy Humphreys on January 28, 2021
    • Reply
  • These were such a hit at our virtual football party last week… which means I ate half of them. It may take a little practice to get the rolling down, but trust me.. they will taste good anyway! I ended up making a 2nd sauce with a little less dijon in it. I supplemented a little yellow mustard and a touch of ketchup to sub some of that tang. I’m not a huge dijon fan! Otherwise, so easy!

    • — KJ on January 28, 2021
    • Reply
  • So easy and my kids loved it!

    • — R Poleondakis on January 28, 2021
    • Reply
  • These are so quick and easy to make. They taste much better than the frozen kind. Will definitely make these again!

    • — Sarah Bertrand on January 28, 2021
    • Reply
    • When I make these I use two ingredients for a dipping sauce. They are yellow mustard and brown sugar to desired sweetness. Also use this on my hams when I bake them. Delicious

      • — Karen Wilson on January 28, 2021
      • Reply
  • These were a perfect appetizer for a large group. Made various dipping sauces but your recipe was new for me and the Family loved it. Best tip was piercing the little smokie…makes total sense. The sauce recipe is so good and so simple and easy. Keeping this sauce recipe for a chicken tender dip!!

    • — Diana on January 28, 2021
    • Reply
  • Delicious appetizer. Love the pastry and the mustard sauce is a must have condiment!!

    • — Cathy Davidson on January 28, 2021
    • Reply
  • I made these for my teens who recently discovered a local place that makes pretzels hot dogs and serves them with different sauces. Both kids really liked these! The sauce is great and all of the ingredients were things we had on hand. I am a little clumsy with the pastry dough, so they did not look quite as cute as these, but they tasted good! Would definitely make again – good for sleepovers, after hockey practice, etc. Easy and quick appetizer to put together!

    • — Gina on January 28, 2021
    • Reply
  • I love ALL of Jen’s recipes, so I’m sad to say that this wasn’t one of my favorites. My husband liked them, but I think I would prefer to use Pillsbury crescent rolls in place of the puff pastry. Just a taste preference! Also, to me, the taste of vinegar was strong in the sauce, so I would add “to taste” next time, instead of the full amount. Again, just my personal preference! Others seem to love them as they are!

    • — Karen on January 28, 2021
    • Reply
  • What a wonderful treat! I am 66 years old and made pigs in a blanket using biscuit dough as a child with my Mum. Then I made them with my own children. My oldest son is a CIA graduate and executive chef who says “No party is complete without Pigs in a Blanket.” Due to Covid I haven’t been able to make your recipe for him using the puff pastry but I know he would agree with me, these are da bomb!

    • — Patti Nordby on January 28, 2021
    • Reply
  • Getting ready for the Superbowl… and while we can’t celebrate with friends this year… it’s still a great excuse to make cute appetizers and throw a little party for ourselves! Why not? I plan to make these pigs in a blanket, which I make every time I have people over (even though no one will be visiting this year), and I can’t tell you how fast these disappear. I love seeing a quick snapshot of the ingredients in the photos that are posted, which I usually screen-shot and take to the store with me. It makes making these both easy and fun. And don’t skimp on the mustard dip! Love.

    • — Amanda on January 28, 2021
    • Reply
  • Best appetizer ever! Everyone from kids to grownups loved this. Best part: make ahead and put in freezer, on game day just bake. So easy and delicious! Thank you Jenn – love your site and your recipes.

    • — Pam on January 28, 2021
    • Reply
  • These pigs-in-a-blanket were so much fun to make and eat! The recipe is perfect just as written. I love having them in my freezer to pop in the oven for a great snack or appetizer. When this crazy virus is over I will pop them in the oven to serve with cocktails to friends we will finally get to visit with!

    • — Frances Hanna on January 28, 2021
    • Reply
  • WOW! An absolute crowd pleaser. Even picky eaters will love this one. The sauce is tangy and delicious and the dogs cook up nicely. I’ve even used crescent rolls and they turn out well. The sauce makes this recipe! Make this for the Super Bowl or next gathering, your guests will thank you!

    • — Anna on January 28, 2021
    • Reply
  • My family loves these as an app! The mustard is a fave with my husband but just a little less. He doesn’t like too much sweetness. I used puff dough and crescent (store bought) and each turned out really good. I wish I could have it as a fast snack when I’m working but fresh is best and my break isn’t long enough.

    • — Karen K on January 28, 2021
    • Reply
  • These are fantastic! They are the perfect snack for the Super Bowl! I made them just as written and would not change a thing. I will say depending on the number of people, you may want to double it, because they do go fast. Great recipe!!!!

    • — Kathleen Collison on January 28, 2021
    • Reply
  • Made these for an appetizer on Christmas day, and they were devoured very quickly. Will definitely make again.

    • — Jen on January 28, 2021
    • Reply
  • I made these over the holiday for my husband and mom. Both loved the recipe and there was plenty for the next day. As always, your recipes and flavors are foolproof.

    • — Jbella on January 28, 2021
    • Reply
  • OK. We’ve all had pigs in a blanket 1 million times. But… You must try this particular recipe! It elevates the typical pigs in a blanket to a whole Nother plane. The dipping sauce is icing on the cake! Perfect for Super Bowl Get together or just a quick kids birthday party 🥳.

    • — Andrea Giarraputo on January 28, 2021
    • Reply
  • Made them for my grandchildren for a Halloween treat. The piggies didn’t last long.

    • — Jim Profitt on January 28, 2021
    • Reply
  • This is now my favorite go-to recipe for pigs in a blanket! Replacing the standard crescent roll recipe, this version elevates the appetizer quite elegantly. The flaky puff pastry…the shiny glaze…the velvety sauce all equal the perfect trifecta! Family and guests alike have enjoyed these tremendously. Plus, it doesn’t hurt that they’re still so quick and easy to make with the clearest directions from Jenn (as always). 🙂

    • — Maria Isabella on January 28, 2021
    • Reply
  • These are great! We ended up preferring to dip in various mustards….but definitely a repeat recipe. Looking at Super Bowl…..

    • — Donna on January 28, 2021
    • Reply
  • Pigs in a blanket has been around for years. Made this recently and the addition of the puff pastry instead of the usual crescent rolls was a huge hit. I paired with a spicy sweet mustard for an amazing dipping sauce. . . gone instantly. These were so good and a great twist on a yummy standard. Great for superbowl!

    • — Audrey Carrick on January 28, 2021
    • Reply
  • A much needed twist on traditional Pig in a Blanket! So easy and everything is better with puff pastry. The sauce is MUST with this recipe. Thanks for another delicious recipe.

    • — Katherine Schmidt on January 28, 2021
    • Reply
    • I put these on our New Year’s Eve menu. It was the spicy honey mustard dip that caught my eye. I’m a sucker for all things mustard. And I’m so glad I did. So good! And another great thing about this recipe is that it’s easy and my 12 year old daughter did it. They were a hit and I loved seeing her face light up when everyone was complimenting on how great they tasted and what a good job she did! She’s already asking when the next party is so she can make them again!

      • — Melissa S. on January 28, 2021
      • Reply
  • I made these in advance per recipe suggestion. I baked them Christmas morning. They were absolutely delicious! Turned out perfect. Your recipes are the best! Thnak you

    • — Pam Anslem on January 28, 2021
    • Reply
  • Love this recipe! It’s so simple and homemade Franks in a blanket are somehow SO much better than buying the frozen ones. I used full size hot dogs and cut them into 3 parts. My family loved them and thought it tasted better than using the cocktail franks. Thanks Jenn for all the best recipes!

    • — Dani S. on January 28, 2021
    • Reply
  • These little guys were easy to make and were loved by kids and adults. Don’t skip the mustard dipping sauce- perfect accompaniment!

    • — Inna Brotine on December 31, 2020
    • Reply
  • Excellent! Used as a side dish for Thanksgiving.

    • — mikermeals on November 27, 2020
    • Reply
  • Fantastic sauce! I like my crescent rolls for pigs in a blanket, but your spicy mustard sauce is amazing! A keeper for sure. Can’t wait to use on sandwiches too!

    • — Kate on November 26, 2020
    • Reply
  • These are great!! It’s hard to beat croissant rolls but this does the trick. Served these as a snack on Halloween and they were ALL gone. The sauce is great for dipping also. This will be how we make Pigs in a Blanket from now on. Thank you!

    • — Brittany Gardner on November 3, 2020
    • Reply
  • These are so delicious. I have 4 kids and we will have zero left overs. The sauce is the perfect pairing. Will definitely be making them again.

    • — Carrie on November 1, 2020
    • Reply
  • Correction…I think. Hillshire Farms Little Smokies are 13 oz size, in our area.
    These were yummy and easy to make. The sauce was a bit spicy though

    • — Laura Pitten on November 1, 2020
    • Reply
    • Oops…I mistyped 12oz!

      • — Laura Pitten on November 1, 2020
      • Reply
  • Love these, a nice step up from crescent rolls which has been my go to for kids for years. Hillshire smokies are delish in these. Just want to clarify that we roll and freeze uncooked – not after?

    • — Anna Frost on October 30, 2020
    • Reply
    • Correct! Hope you enjoy. 🙂

      • — Jenn on October 30, 2020
      • Reply
  • This is a favorite in our household, too. I prefer Trader Joe’s all butter puff pastry as Pepperidge Farm is made with shortening. Typically TJs sells their puff pastry only around Thanksgiving to New Years so I buy several packages for the freezer. This method also works well with larger smoked sausages if you want to make an easy meal with a salad.

    • — K Gaylin on October 29, 2020
    • Reply
    • Great tip, K — thank you!

      • — Jenn on November 1, 2020
      • Reply
  • What mini sausages have you had success with?

    • — Ponyo on October 29, 2020
    • Reply
    • Hi Ponyo, I use Hillshire Farms Lit’l Smokies.

      • — Jenn on October 29, 2020
      • Reply
  • Can these be frozen before baking?

    • — Debra on October 29, 2020
    • Reply
    • Hi Debra, Yes they can; I have added instructions at the bottom of the recipe.

      • — Jenn on October 29, 2020
      • Reply

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