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Pigs in a Blanket Recipe | Finger Foods

Pigs in a Blanket Recipe | Finger Foods

This classic is a cinch. You can make the dough from scratch or buy a pie crust from your grocer's freezer.


  • Dough for one pie crust, at room temperature
  • 3/4 pound cocktail-size frankfurters
  • 1/2 tablespoons Dijon-style mustard
  • 1 egg, beaten with 1 tablespoon of water


Preheat the oven to 450 degrees. Divide the dough in half and roll out to about a 1/8-inch sheet (use flour sparingly to keep the dough from sticking). Scatter half the franks over the dough, leaving enough dough around each to wrap around the sides and ends when the dough is cut. Cut the dough with a knife or pizza wheel. Lightly coat each frank with mustard, then brush the edges of the dough with the egg wash to seal the pastry. Wrap the franks in the dough, tucking in the ends and sides and pinching the seams closed. Arrange on a buttered baking sheet seamed-sides down. Repeat the procedure with the remainder of the dough and franks, then chill in the refrigerator for at least ten minutes (you can store them up to two days before baking). Bake for ten minutes or until the crust is golden. Serves six to eight.