We know what you’re thinking. How is it even possible to perfect a pig in a blanket? When you think of the popular mini appetizer, you probably think of it frozen on a sheet pan, ready to be popped in the oven — so what’s there to discuss?
Even if you do want to make the classic cocktail wieners at home, you’re probably thinking that there’s not much to worry about. A package of premade dough, mini cocktail franks, and a side of mustard for dipping and you’ve got yourself a dish, right? We beg to differ.
Pigs in a blanket will forever be a widely loved dish, and it deserves to be treated like one. Whether whipping up a small batch for a pre-dinner snack or preparing them for a crowd, there are certain steps that you should take to make them into perfectly passed treats. Ever think about the dough getting soggy? Because if you don't dry your cocktail franks well, it's definitely a possibility. Or how to get a perfect golden crust without overbaking your pigs? All it takes is one simple step.
From the dough and the miniature franks to everything in between their rolled-up goodness, here’s how to make the perfect pig in a blanket.
Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce