Pigs in a blanket are a classic appetizer that can be found at many parties and gatherings. They consist of small sausages or hot dogs wrapped in puff pastry or crescent roll dough and baked until golden brown. While delicious, a common problem with pigs in a blanket is that they can turn out soggy instead of crispy. Luckily, there are some simple tricks you can use to ensure your pigs in a blanket turn out perfectly crispy every time.
Use Quality Ingredients
One of the most important things when making pigs in a blanket is to start with quality ingredients. This means using good sausage, hot dogs, or other meats, as well as fresh puff pastry. Pre-made crescent roll dough can also work well. Stay away from meats that are too fatty or puff pastry that feels soggy or stale. High-quality ingredients will lead to a better end result.
Sausage or Hot Dog Choices
Good sausage or hot dog options include:
- Smoked sausage or kielbasa
- Spicy Italian sausage
- Brats or knackwurst
- All-beef hot dogs
- Cocktail wieners or mini smoked sausages
Avoid sausages with too much fat content, as these will release more grease when cooked and lead to soggy pastry. Leaner sausages or hot dogs will turn out crisper in the end.
Puff Pastry Options
When buying puff pastry, look for an all-butter variety without any hydrogenated oils. Some good options include:
- Pepperidge Farm Puff Pastry Sheets
- Dufour Classic Puff Pastry
- Trader Joe’s All Butter Puff Pastry
- Whole Foods 365 All-Butter Puff Pastry
Stay away from cheaper frozen puff pastries, as these release more moisture when baked.
Wrap Tightly
When wrapping the sausage or hot dogs in the dough, be sure to wrap tightly and roll the seams underneath. Having air gaps in the wrapping will lead to the filling cooking faster than the dough, resulting in soggy bottoms. Roll each pig in a blanket tightly the whole way and pinch the seams closed. This ensures even cooking and crisping.
Rolling Tips
- Stretch the dough slightly as you roll for a tight wrap.
- Brush water or egg wash on the edges to seal the seams.
- Cut diagonal slits in the top of the dough to allow steam to escape.
Use Parchment Paper
Lining your baking sheet with parchment paper or a silicone baking mat is a must for preventing soggy pigs in a blanket. The parchment allows air flow under the pastries as they cook, keeping the bottoms from getting soggy. It also prevents sticking for easy removal.
Lining Tips
- Use parchment paper or reusable silicone baking mats.
- Avoid greasing the pans too much – just a light coat is needed with parchment.
- Make sure the parchment lays flat so air can circulate.
Brush with Egg Wash
Brushing the assembled pigs in a blanket with an egg wash before baking helps them turn golden brown and crispy. The egg wash gives the exterior a nice sheen and seals in moisture. Be sure to brush gently to keep the seam tight.
Egg Wash Tips
- Whisk together 1 egg and 1 tbsp water or milk.
- Use a pastry brush to gently coat the top and sides.
- For shine, add a second coat before baking.
Don’t Overcrowd the Pan
Allow enough space between each pig in a blanket on the baking sheet. Overcrowding leads to steaming instead of crisping. Make sure there is at least 1 inch between pastries to allow for air flow.
Pan Spacing Guidelines
- Use multiple pans if needed to prevent overcrowding.
- Stagger pigs in a blanket in rows to maximize space.
- Rotate pans halfway through baking for even cooking.
Bake at High Heat
Baking pigs in a blanket at a high temperature leads to quick steam evaporation and pastry crisping. Bake at 425°F to 450°F until deeply golden brown on the bottom and top.
Oven Temperature Tips
- 425°F is ideal for a standard home oven.
- In a convection oven, bake at 450°F.
- Check often to avoid burning the bottoms.
Let Cool Completely
It’s important to let pigs in a blanket cool on the baking sheet before serving. This allows the steam to fully evaporate for maximum crispness. Eating them straight out of the oven results in a soggy center.
Cooling Guidelines
- Let cool for at least 5 minutes on the pan after baking.
- Transfer to a wire rack to finish cooling if desired.
- Wait 15-20 minutes before serving for best texture.
Store Properly
To maintain crispness, store leftover pigs in a blanket in an airtight container at room temperature up to 2 days. The fridge introduces moisture that can soften the pastry.
Storage Tips
- Use an airtight plastic container or resealable bag.
- Keep at room temperature, not refrigerated.
- Reheat in a 400°F oven until warm and crispy.
Troubleshoot Common Issues
If your pigs in a blanket still turn out soggy, look at the following troubleshooting tips:
| Issue | Solution |
|---|---|
| Fatty sausage | Use a leaner sausage or hot dog |
| Cheap puff pastry | Buy an all-butter variety |
| Loose wrapping | Stretch dough tight and seal seams |
| No parchment paper | Always line pans with parchment |
| Overcrowded pan | Leave 1 inch between pastries |
| Too low oven temp | Bake at 425°F to 450°F |
| Eaten immediately | Let cool completely before eating |
Conclusion
Perfectly crispy pigs in a blanket are easy to make with the right techniques. Start with quality ingredients like all-butter puff pastry and lean sausages. Roll them up tightly, brush with egg wash, and bake at high heat on parchment paper. Finally, resist the urge to eat them straight out of the oven and let them cool completely before enjoying. Follow these steps and you’ll have crispy, delicious pigs in a blanket every time.