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    Home » Budget Recipes

    Pigs in Blankets – More Homemade

    Published: Dec 31, 2012 · Modified: Apr 17, 2021 by Jessica Fisher

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

    homemade pigs in blankets on tray

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    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, great to serve with game night snacks.

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

    A tray of homemade pigs in blankets

    Pigs in Blankets

    Whip up an easy butterhorn dough for delicious pigs in blankets, a little more homemade.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 2 hours hours
    Cook Time: 8 minutes minutes
    Total Time: 2 hours hours 8 minutes minutes
    Servings: 8
    Calories: 527kcal
    Author: Jessica Fisher
    Cost: $5

    Ingredients

    • ⅓ cup milk
    • 2 tablespoon butter melted
    • 1 egg
    • 2 tablespoon granulated sugar
    • 2 cup unbleached, all-purpose flour
    • ½ teaspoon salt
    • 1 ½ teaspoon active dry yeast
    • 1 14-ounce packages Lil' Smokies
    US Customary – Metric

    Instructions

    • Preheat oven to 375 °. Line two large baking sheets with parchment paper or silpat mats.
    • Combine all dough ingredients in the pan of your bread machine according to the manufacturer’s directions. Set on the dough cycle and start machine. When the machine beeps, remove dough from pan and divide it into four equal parts.
    • Roll each part into a large rectangle and cut each rectangle into 20 smaller rectangles.
    • Wrap one small rectangle around each smoked sausage and place seam side down on prepared baking sheet.
    • Bake rolls for 15 minutes, or until lightly browned.

    Notes

    Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.

    Nutrition

    Calories: 527kcal | Carbohydrates: 17g | Protein: 17g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 146mg | Sodium: 1571mg | Potassium: 255mg | Fiber: 1g | Sugar: 16g | Vitamin A: 463IU | Calcium: 56mg | Iron: 2mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

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

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    Reader Interactions

    Comments

    1. Rachel

      December 05, 2015 at 8:35 pm

      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.

      Reply
      • Jessica Fisher

        December 07, 2015 at 6:26 am

        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.

        Reply
    2. AllieZirkle

      January 02, 2013 at 12:40 pm

      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

      Reply
    3. teresa

      January 01, 2013 at 5:41 pm

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

      Reply
      • Jessica

        January 02, 2013 at 4:10 pm

        @teresa, ha!

        Reply
    4. Christa the BabbyMama

      December 31, 2012 at 10:29 am

      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!

      Reply
    5. Emily

      December 31, 2012 at 9:31 am

      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!

      Reply
      • Jessica

        January 02, 2013 at 4:10 pm

        @Emily, good to know. Thanks for the tip!

        Reply
      • Carrie

        May 09, 2013 at 12:17 pm

        @Emily, I am glad to know that! My family loves pigs in a blanket and I have been wondering what to do to make them better! 🙂

        Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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