Pigs In A Blanket Recipe

Make the dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine warm water, warm milk, and sugar. Sprinkle the instant yeast on top and let sit 3–5 minutes until foamy. Add the flour and salt, then add cold butter cut into small pieces. Add the egg. Mix on low speed until dough comes together, about 2–3 minutes, then increase speed to medium and knead 4–6 minutes until smooth and slightly tacky. If mixing by hand, stir with a wooden spoon until shaggy, then turn out and knead 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes depending on room temperature.

Prepare sausages and roll dough

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide dough into two equal portions. Roll each portion into a rectangle approximately 12 x 8 inches and about 1/8–1/4 inch thick. Using a sharp knife or pizza cutter, slice the dough into long strips about 1 inch wide. Trim strips so they are roughly 3–3.5 inches long; you want enough dough to wrap around each mini sausage with a little overlap.

Wrap sausages

Working with the prepared mini sausages, take one sausage and a dough strip and wrap the dough around the sausage, sealing the edge by pinching or tucking underneath. Place seam-side down on the prepared baking sheet about 1 inch apart. Repeat for all sausages.

Egg wash and bake

Brush each wrapped sausage lightly with eggwash. If desired, sprinkle sesame seeds on top. Bake in the preheated 400°F oven for 12–15 minutes, or until the dough is golden brown and cooked through. Rotate pans halfway through baking for even color.

Cool

Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with the marinara dipping sauce.

In a small saucepan, heat olive oil over medium heat. Add the minced onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in the tomato paste and cook 30 seconds to deepen flavor. Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar, salt, and black pepper. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in chopped fresh basil if using.

Transfer to a small serving bowl. Serve warm or at room temperature alongside the pigs in a blanket for dipping.