How To Make Pigs In A Blanket For Toddlers
As you may have noticed along the way to landing here, there are hundreds of pigs in a blanket recipes, most virtually indistinguishable from one another; this one, though, is different. It’s not because of taste, which is the same as any other version (and of which hot dogs wrapped in dough have little to begin with); and it’s not texture, which is definitely the same (and which encased meat enrobed in slightly crispy bread has in spades). No, what’s new here is making pigs in a blanket specifically ingestible and enjoyable for toddlers and small children, who will get and love this dish immediately IF they are set up to eat it successfully.
There’s no great secret here when it comes to how to do that: It’s all in the cut—that is, how you size the ingredients you use and the bite your child can take. Most recipes and ready-made pigs in a blanket feature plump (albeit short) hot dogs, which not all toddlers may be able to bite—or chew—well; the clever ones also figure out that you can very easily eat the dough around the dog and discard the meat. We’ve remedied both the choking and cheating problems by making the portions more like coins: bite-sized pieces that are easily swipable through a favorite sauce and easy to chomp on and through. A bit soft, a bit crunchy, and a bit sweet (with a condiment or two), these little guys still deliver big fun any time you want to serve them.
- 2 Hot Dogs (or sausages)
- 2 sheets Puff Pastry (can also use biscuit or crescent roll dough)
- Mayonnaise
- If frozen, thaw puff pastry sheets. Using a roller, roll out sheets to expand. Spread mayonnaise all over the surface of the sheets.
- Cut hot dogs vertically/lengthwise to produce four long and thin slices. Place one slice of hot dog left of center at one end of a pastry sheet; cut the dough at the other end of the hot dog. Place another slice of dog on the other sheet, then repeat for the other puff pastry sheet.
- Lift the right side of each pastry sheet over the top of the hot dog and onto the left edge; smoosh the edges together until sealed. Repeat for remaining sheets, using a fork as needed to press down on the sides until they are sealed.
- Freeze the pastry-covered hot dog rolls for 10-15 minutes. Preheat oven to 400 while you wait.
- Remove the hot dog rolls from the freezer and place on a parchment-lined baking pan. Cut each rolls into small pieces of roughly ½-1 inch each, turning the roll to a different side after each cut to ensure you’re not flattening one side of the dough. You should have roughly 15-20 pieces.
Cook for 15 minutes, flipping pieces over 7-8 minutes into cooking.
Cut small, a toddler should be able to eat a piece in two bites; you will not need to halve the pieces. Side with your child's favorite sauces, or whip up an easy favorite to go along: two parts mayo to one part mustard, with a drizzle; mix together.
You can toss in additional toppings around the dog before rolling: shredded cheese, condiments, pickles, etc. If you plan on including a lot of extras inside, or if you’re having a hard time rolling the dogs up, do this: cut the puff pastry sheets into long but thin triangles, then chop the hot dogs into pieces a little bit smaller than the thickest end of the puff pastry triangles. Place the dog slice and additional add-ins at the thickest end, then roll up the dough from thickest to thinnest end to create a dough roll around the meat.