Another summer lunch idea here! I’d mentioned a few weeks ago that I was running out of ideas for easy summer lunches for the boys. These Homemade Pigs in a Blanket are just the ticket!
My boys seem to ask, “What’s for lunch?”, right around 10am… we wake up early and they do swim team (must get energy out!) every morning so lunch can’t come soon enough for them!
Instead of trying to think of a new idea each day, and letting each boy pick out their own lunch, we are trying to have a plan and rotate though a set list of lunches. This actually cuts down on the time we spend getting everything ready and cleaning up because everyone’s eating the same thing.
We haven’t stuck to it 100 percent, but it does help to have ideas written down and ingredients on hand.
I made my own dough from scratch in my stand mixer, but you could make them even easier by picking up a bag of ready to use pizza dough (Trader Joe’s has a good one).
Adding an egg wash to the dough and a sprinkle of sesame seeds makes these extra delicious!
Let your kiddos help wrap the dough around the dogs. It’s a little therapeutic, like playing with play dough! They’ll enjoy eating their own creations that much more. Serve them with some carrot sticks and apple slices and you are good to go!
Until dinnertime of course… :0)
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Homemade Pigs in a Blanket
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Main Dish
- Method: Bake
- Cuisine: American
Description
These Homemade Pigs in a Blanket are the perfect summer lunch for your kiddos! You can make your own dough, or use a store-bought pizza dough.
Ingredients
- 2 1/4 teaspoons dry active yeast
- 1 cup warm water
- 2 tablespoons granulated sugar
- 2 tablespoons oil (I used olive oil)
- 2 1/2 – 3 cups all-purpose flour
- 1/2 teaspoon salt
- 12 hot dogs
- 1 egg
- 1 tablespoon milk
- 1 tablespoon sesame seeds
Instructions
- In the bowl of an electric mixer, combine yeast and warm water. When the yeast becomes foamy, add sugar, oil, 2 cups of the flour, and salt. With the dough hook attachment, mix on low until combined. Gradually increase the speed until a soft dough forms to medium high. Knead with the dough hook for about 7 minutes, stopping to add flour (up to one cup more). The dough should stick to the bottom of the bowl but not to the sides. It should be slightly sticky with no visible flour.
- Remove the dough from the bowl, oil the bowl, and place the dough back into the bowl. Cover and let rise for one hour or until doubled in size.
- Preheat the oven to 400 degrees. Punch the dough down and roll into a log. Cut the dough into 12 equal portions. Roll each portion into eight-inch pieces, and twist around the hot dogs. Place them on a baking sheet lined with parchment paper.
- To make the egg wash, whisk one egg with one tablespoon of milk. Brush the top of each dough wrapped hot dog, and sprinkle with sesame seeds.
- Bake at 400 degrees for about 15 minutes, or until golden brown.
Nutrition
- Serving Size: 1 Pig in a Blanket
- Calories: 309
- Sugar: 2.8g
- Sodium: 506mg
- Fat: 17g
- Saturated Fat: 6.1g
- Unsaturated Fat: 9.1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.1g
- Protein: 9.8g
- Cholesterol: 43mg
Colleen says
We just tried the 2 ingredient pizza dough last night and were very pleased with our tasty pizzas! Greek yogurt and Self Rising Flour (and we added salt). Now planning to wrap it around a hot dog!
Tyrian Boggs says
I made these and they are delicious! We all loved them. Will definitely be making them again!
Julie says
Thanks so much for letting me know! I need to make these again soon too. Happy summer! ☀️
Dijana Odobasic says
I just made it and OH My God! Best dough ever. I made less hotdogs so had some left over. Made a braid from 3 dough stings and that is best thing I ever made and eat!
I had no sesame seeds so just done not so fine salt.
I need to remember this. Mmmm
Brit says
I did this by hand as I haven’t got a mixer, and I didn’t have time to wait for the dough to double on the rise, but even so these turned out great! Very tasty. We tucked a bit of cheese into some of them and that was a hit as well.
Julie says
Love the cheese idea. Thanks Brit!
Lisa Marie Bailen says
Perfect recipe and the dough baked perfectly !!! Thank You!!
Kathy Toews says
I made this today and the neighbour, an Australian, knew exactly what they were and he loved them. They turned out awesome.
Julie says
Wonderful, thanks Kathy!
Bon says
Do you cook the hotdog first or use it raw?
Julie says
Hi there, thanks for your question. No need to cook the hot dog ahead of time.
Rosalie says
Can I use maple sausages with pastry and if so do I need to cook the sausages first. Thanks
Julie says
If the maple sausages are raw, then I would at least cook them part way before wrapping in the dough.
S says
Can’t wait to try this! I have made the dough but don’t want to use it all–how long can I save it in the fridge?
Emily says
We made these tonight and everyone loved them! Thank you!
Julie says
Oh yay! My family just loves these too. Thanks for letting me know!
Joana says
Fantastic recipe. Easy to make and so yummy! Thank you for shearing 😋
Christna Jamison says
Getting ready to make these and I’m wondering if I can freeze half to throw in oven later?
Julie says
Hi, I have not tried freezing these yet. I think maybe they would freeze the best after they are completely baked. Then you could just let them thaw a bit, and warm them back up in the oven, maybe covered with foil so they don’t brown too much. Let me know how it goes if you decide to try. Enjoy!
Sarah says
I made these and they were delicious! A huge hit with my daughter and husband! I had a little extra dough to make three rolls with and they were excellent! I have added this recipe to my recipe box!
Julie says
Thanks Sarah, glad you and your family liked them.
Sofia L Alferez says
tried this earlier with frank sausages.. all of us loved it.. your fan from philippines 😘😘😘
Julie says
Thank you so much, Sofia! So glad to have a friend in the Philippines!
Tess says
Thank you for this wonderful recipe. These turned out to be so delicious that my family begged me to make it again .
Julie says
Wonderful! Thank you for letting me know how they worked out!
miccay t. says
hi! i just tried this recipe and i loved it! the bread i made is so soft, and i did not use any mixer. it was so easy to do and follow! thank u so much!
Autumn says
It never turned into a dough for me. Not sure what i did wrong?
Hayley Durant says
The directions are wrong. It tells you to add the sugar after you bloom the yeast. It doesn’t work that way. I figured out I need to add the sugar into the warm water with yeast for it to bloom. Other then that it ended up tasting real good So it’s a 3 star
Vera Moore says
Good yeast will bloom with our without adding the sugar, but the sugar can help it along much quicker. I do either or all of the time.
Julie says
It depends on how warm your water is. If the water isn’t the right temperature, the yeast will not activate on it’s own, so adding the sugar will get it going. The recipe is not wrong, yeast is tricky.
Cindy Torres says
my kid actually made them himself! when they were done, we loved them!
Julie says
I was thinking of making this, because I have about 40 minutes, but you haven’t counted the rise tkme in it! It might be helpful to add that.
Vera Moore says
As with any bread dough, you rise/proof “until” it’s doubled…depending on how warm the environment is; depends on how fast or slow. I’m letting mine rise slowly in a 69-70 degree kitchen….will take at least 1 to 1.5 hours. If I wanted it faster, I could preheat my oven to 170F; turn it off and let it rise there; covered in plastic or with a bowl of boiled water in a dish on lower rack.
Vera Moore says
I am in the processing making these now; dough was kneaded by hand and is proofing. I see there is no proofing time after you wrap the dogs; I’m assuming that is because you don’t want them too “puffy” around skinny dog lol. I am using Oscar Meyers All Beef (no nitrates, no fillers, no by-product) dogs. One batch of 10 today and one more tomorrow. Adding cheese to both. Some for lunch today and the rest are for the freezer. Considering wrapping in a pretzel dough next time! I haven’t had these since I don’t know when!
Julie says
Sounds like a productive day! No proofing time really needed after wrapping… a pretzel version would be great!
joey says
Hi! I just wanna ask if you put them in the freezer unbaked? Thank you!
Mary says
If using raw breakfast sausage links should you cook sausage first? Thanks
Julie says
I think I would cook the raw sausages, at least part way, first. I’m afraid the juices that cook off might interfere with the dough cooking through if they were raw. Hope you enjoy!