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Pigs in Blankets – More Homemade

Whip up an easy butterhorn dough for delicious pigs in blankets, a little more homemade.

A few weeks ago, my kids were waxing nostalgic over the pigs in blankets I used to make at the holidays. I don’t typically buy the ingredients for them since they’re so heavily processed. But, my dad left us a supply of Lil’ Smokies in the freezer when he was here in November.

So, I made Pigs in Blankets. Only I made them a little more homemade.

I used the butterhorn dough that we often use. It mixes up quickly in the bread machine. I cut the dough into pieces, and then let the kids wrap the sausages.

They were devoured in minutes from pulling them from the oven. And they were really, really good.

I won’t be making homemade smokies anytime soon, but I’ll might be making these a little more often.

I haven’t tested these for the freezer, but if you do, please let us know how it turns out!

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Comments

  1. Trader Joe’s sells all beef cocktail sausages that don’t have a bunch of junk in them. I’ve used those to make healthier pigs in a blanket before!

  2. We make these with veggie hotdogs cut in half – typically I just used plain old rolled biscuit dough, but I’m excited to try yours since I love using my bread maker!

  3. i’ll think of them as Pigs in Homemade Blankets. =)

  4. AllieZirkle says:

    These show up on our menu twice a month, usually on Saturday nights when snack food runs king! I use bun length all beef hot dogs and cut into 3 pieces each. Works great!

    I love your single wrap. I usually wrap mine like a weenie trapped in a crescent roll LOL

    Allie

  5. Do you have instructions on how to make the bread dough without the bread machine? I use a Kitchenaid mixer but don’t have a bread machine anymore.

    • Yes, I’m in the process of updating the dough recipes. I don’t have a bread machine anymore either. Typically the method would be this: warm the liquids, in this case the milk and butter. Add the sugar and the yeast and allow that to set for about five minutes. The yeast will start to foam. Add the eggs, flour, and salt and stir with the dough hook. I rarely go above a 2 on my KitchenAid so as not to burn out the motor. Scrape down the sides and continue to mix until a dough ball forms. Place it in a greased bowl and allow to rise until doubled in bulk. Then you can proceed with the recipe. Let me know if you have any questions.

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