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Hot Dog Pigs in a Blanket

Delicious homemade hot dog pigs in a blanket, featuring fluffy, from-scratch dough wrapped around hot dogs, ideal for gatherings and nostalgic snacking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Appetizer, Party Food, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2.5 tsp yeast Ensure it's fresh for proper rising
  • 1 cup warm water (110°F) Not too hot—test it on your wrist
  • 2 tbsp sugar Helps feed the yeast
  • 2 tbsp oil Can use vegetable, canola, or olive oil
  • 3 cups all-purpose flour For that perfect dough consistency
  • 0.75 tsp salt To enhance flavor
For the Filling
  • 12 pieces hot dogs Any kind you prefer—beef, turkey, or plant-based
For the Egg Wash
  • 1 piece egg Room temperature, allows for better blending
  • 1.5 tbsp milk Adds richness to the dough
  • 1 tbsp sesame seeds For a delightful crunch on top

Method
 

Preparation
  1. Pat the hot dogs completely dry with paper towels to ensure the dough adheres well.
  2. Measure out all your dry and wet ingredients and have them ready.
  3. In a small bowl, combine the warm water with the yeast and let it sit for about 1 minute until it becomes foamy. This is essential for activating your yeast.
  4. Pour the foamy yeast mixture into a large bowl, adding the sugar and oil. Stir well to combine.
  5. Gradually add in 2 cups of flour and the salt, mixing with a wooden spoon or your hands until a shaggy dough forms.
  6. Incorporate the remaining flour while kneading the dough by hand for about 7 minutes until it becomes smooth and elastic.
  7. Transfer the dough to an oiled bowl, turning it to coat all sides. Cover with a damp towel or plastic wrap and allow it to rise in a warm spot for about 1 hour or until it roughly doubles in size.
Baking
  1. Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Once the dough has risen, punch it down and divide it into 12 equal portions.
  3. Working with one piece at a time, gently stretch and roll each portion into an 8-inch long strip.
  4. Wrap each strip around a hot dog and place seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
  5. In a small bowl, whisk together the egg and milk until well combined. Brush this mixture generously over each wrapped hot dog and sprinkle sesame seeds on top.
  6. Bake for about 15 minutes until they are a beautiful golden brown.
  7. Let them cool for 2 to 3 minutes before digging in. They’re best enjoyed warm!

Notes

Opt for fresher, high-quality ingredients for the best taste. If avoiding gluten, try a gluten-free all-purpose flour mix. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. They freeze beautifully if unbaked.