Pigs in a Blanket with Pie Crust

A simple yet elegant appetizer, these pigs in a blanket utilize flaky pie crust for a buttery, tender casing around savory sausages. This method offers a delightful alternative to traditional doughs.

Key Components

• Sausages: Cocktail wieners, little smokies, or other small cooked sausages are ideal. Ensure they are patted dry before wrapping to help the crust adhere.
• Pie Crust: One package of refrigerated pie crusts (usually containing two crusts) provides convenience and consistent results. Homemade pie crust can also be used; keep it well-chilled.
• Optional Enhancements:
  • Egg Wash: 1 egg beaten with 1 tablespoon of water for a golden, glossy finish.
  • Toppings: Sesame seeds, poppy seeds, caraway seeds, or everything bagel seasoning, applied before baking.

Preparation & Baking Instructions

• Preheat & Prepare: Preheat your oven according to the pie crust package directions, typically around 375-400°F (190-200°C). Line a baking sheet with parchment paper for easy cleanup.
• Cut Crust: Gently unroll the pie crust on a lightly floured surface if needed. Using a pizza cutter or sharp knife, cut the crust into strips or small triangles. The size should be sufficient to wrap around each sausage once with a slight overlap. For strips, aim for approximately 0.75 to 1 inch wide.
• Wrap Sausages: Place a sausage at one end of a pie crust strip (or the wide end of a triangle). Roll the crust snugly around the sausage. Press the seam gently to seal. If the crust is not sticking, a dab of water can be used as an adhesive.
• Arrange on Baking Sheet: Place the wrapped sausages seam-side down on the prepared baking sheet. Leave a small amount of space (about 1 inch) between them to allow for even baking and air circulation.
• Apply Egg Wash & Toppings (Optional): If using, lightly brush the tops of the crust-wrapped sausages with the prepared egg wash. This promotes browning and shine. Immediately sprinkle with your chosen seeds or seasonings.
• Bake: Bake for 12-20 minutes, or until the pie crust is puffed, golden brown, and cooked through. The sausages should be heated thoroughly. Baking time will vary based on oven calibration and crust thickness.
• Cool & Serve: Remove from the oven and let the pigs in a blanket cool on the baking sheet for a few minutes before transferring to a serving platter. Serve warm with your favorite dipping sauces, such as mustard, ketchup, barbecue sauce, or a cheese dip.

Tips for Optimal Results

• Keep Dough Cold: Working with cold pie crust is crucial. If the dough becomes too warm and soft, return it to the refrigerator for 10-15 minutes to firm up. This helps maintain flakiness.
• Gentle Handling: Avoid overworking or stretching the pie crust, as this can develop gluten and result in a tougher texture.
• Secure Seal: Ensure the edges of the pie crust are sealed properly to prevent them from unrolling during baking.
• Cheese Variation: For an added savory element, place a small sliver of cheese (such as cheddar, Swiss, or Monterey Jack) alongside the sausage before wrapping it in the pie crust.
• Uniformity: Try to cut crust pieces and wrap sausages as uniformly as possible for even baking.