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)
Did you make this recipe?
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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
Rosie says
Can you make hamburger buns with this recipe? If so wilwould you still roll dough into a log then roll flat?
MK says
You have to add the sugar into the water and yeast before it gets foamy. Yeast doesn’t blossom with water alone.
Andrea says
I don’t think that’s actually necessary. It’s a good way to check your yeast is still alive, but the dough will rise just fine without blooming it.
Tony Vargas says
The yeast should bloom with sugar, but if you are using Instant yeast or Quick Rising, you can skip the blooming and add to dry ingredients.
Even with Instant yeast, I still bloom with sugar and hot water, especially if it’s close to end of shelf life.
Rose says
These were great! I only had five hot dogs left (long story); so I halved the recipe. I generally use a ZO bread machine for making bread due to our high humidity. I simply kneaded by hand and let rise. I also always reduce the liquid at the onset, adding as necessary. We don’t do hot dogs very often, but these would also be a nice change for any kind of sausage you could think of. Thanks for an awesome recipe!
Chuck says
These turned out great, but instruction say total time is 40mins. Seems to neglect the instruction saying “Cover and let rise for one hour or until doubled in size.”
Should say 1hr40min
Jessica says
Absolutely DELICIOUS and super fun! We’ll be making these all summer (into fall, winter and then spring) long! We’ll add some salt flakes with the sesame next time as well. Think that would be super tasty
chris d gouldie says
My apologies, but I did not like this. The breading came out pretty tough. I think a softbread recipe would be much better, this is more of a hard bread recipe.
Britt says
The recipe works well and I appreciate being able to better trust what ingredients are going into my food, however, it does not live up to the memory for me of the more sweetened, more buttery, more flavorful (if artificial) crescent rolls. The dough is a basic bread dough. If I did it again, I would add at least honey and butter to the dough itself.
Patricia says
This is a great recipe – my husband’s new favorite. And so easy to make. I don’t have a bread machine, so I just used a large spoon. It also worked really well with a pepperoni and mozzarella filling instead of hot dogs. Thank you!
Aniko Hager says
Still a favorite recipe! I also add cheese on top
Lilia says
This recipe is one to keep in the books. BIG HIT!
Margaux says
Can you freeze these?
Michael says
I’ve been making these at least once a month for the past two years and they always turn out great.
Made them tonight with some garlic infused olive oil and everything bagel seasoning in an air fryer. 335° for 9 minutes came out perfect.
Sarah says
What is your list of lunches that you rotate through? I’m needing new ideas!