My obsession with pigs in a blanket, that ubiquitous, classic and a-little-bit-trashy party food, has quite the long history. I literally can’t remember ever not going gaga over these little treats. Fortunately for me, they showed up often enough: Super Bowl parties, sometimes at Family Christmas, birthday parties…
Since Matt and I cut out (most!) processed food from our diet, I’ve been missing my pigs for quite a long time. They are usually made with canned croissant dough, and since I switched to making all dough (except puff pastry) from scratch, they just haven’t made an appearance.
Thus, the reason why excited really doesn’t begin to describe my feelings upon finding a version of pigs in a blanket in Lisa Fain’s most recent book where the dough is made entirely from scratch!! Giddy though I was, I sort of made the knee-jerk assumption that the dough would be complicated. Turns out, nope! I was totally wrong on that one. This dough couldn’t be easier – a first-grader could probably do it – and it’s incredibly tasty.
This recipe has a bit of a Tex-Mex spin what with the jalapenos and cheddar, but I’d encourage everyone to take this method and really adapt it to your own tastes. Since my taste buds love Tex-Mex, I left it as is, but my brain began spinning with all the different flavor profiles you could do here. I can’t tell you how thrilled I am to have this little trick up my sleeve now, and it should definitely be in your arsenal too! Enjoy!
8 oz. cream cheese, at room temperature
8 tbs (1 stick) unsalted butter, at room temperature
1 ½ cups all-purpose flour
½ tsp kosher salt
¼ tsp cayenne
½ cup (2 oz.) shredded sharp cheddar
1 jalapeno, stemmed, seeded, and minced
32 cocktail size hot dogs
½ cup mayonnaise
¼ cup prepared yellow mustard
1 jalapeno, stemmed, seeded and minced
1 clove garlic, minced
1 tsp chopped fresh cilantro
¼ tsp ground cumin
Kosher salt, to taste
First make the DOUGH: using a wooden spoon or sturdy rubber spatula, mix together the cream cheese and butter in a large mixing bowl until smooth. Stir in the flour, salt, cayenne, cheddar, and jalapeno until a soft dough forms. Divide the dough in half, shape each piece into a ball, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat your oven to 375 F. Either lightly grease or line two baking sheets with parchment paper or silpats. Set aside.
On a lightly floured work surface, with a floured rolling pin, roll one of the dough halves in an 11-inch circle. With a sharp knife or pizza cutter, cut the circle into 16 equal-sized wedges, like slicing a pie. It does not matter one bit if the edges of the circle are jagged, as long as each wedge is about the same size.
To assemble the pigs, gently lift one of the dough triangles, and starting at the wider end opposite the point, roll the dough around one of the cocktail hot dogs. Place the blanketed pig on the baking sheet and repeat with the remaining dough triangles. Now repeat this whole process with the second disc of dough.
Bake, uncovered, for 20 to 25 minutes, or until the crust is lightly browned.
While the pigs are baking, make the DIPPING SAUCE. In a medium bowl, stir together the mayonnaise, mustard, jalapeno, garlic, cilantro, and cumin. Add salt to taste and chill until serving.
Serve the pigs warm with the dipping sauce.