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Crispy Mini Hot Dog Pigs in Blankets Recipe with Easy Mustard Dip

crispy mini hot dog pigs in blankets - featured image
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A quick and easy snack featuring mini hot dogs wrapped in flaky dough, baked to golden crispiness and served with a tangy homemade mustard dip. Perfect for parties, game nights, or casual get-togethers.

Ingredients

Scale
  • 24 mini hot dogs or cocktail sausages
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, cold and cubed
  • 3/4 cup (180 ml) cold water
  • 1 large egg, beaten (for egg wash)
  • For the mustard dip:
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  2. Add 6 tablespoons cold, cubed unsalted butter. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  3. Slowly pour in about 3/4 cup cold water, stirring gently with a fork until the dough just starts to come together. Stop adding water when the dough holds together without being sticky.
  4. Form the dough into a ball, flatten slightly into a disk, wrap in plastic wrap, and chill in the fridge for at least 20 minutes.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Slice the chilled dough into strips about 1 inch wide.
  7. Take each mini hot dog and wrap one strip of dough around it, overlapping slightly to cover. Place seam-side down on the baking sheet, spaced about 1 inch apart.
  8. In a small bowl, beat 1 large egg with 1 tablespoon water. Brush the dough-wrapped hot dogs generously with the egg wash.
  9. Bake for 15-18 minutes, or until the dough is golden brown and crispy.
  10. While baking, whisk together 3 tablespoons Dijon mustard, 1 tablespoon honey, 2 tablespoons mayonnaise, and 1 teaspoon fresh lemon juice in a small bowl. Season with salt and pepper to taste.
  11. Let the pigs in blankets cool slightly before serving with the mustard dip on the side.

Notes

Chill the dough before baking to ensure crispiness. Avoid overcrowding the baking sheet to allow even air circulation. Brush egg wash generously for a golden, crispy finish. For gluten-free, use almond flour dough but expect a different texture. Vegan options include plant-based sausages and dairy-free butter and mayo. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain crispiness.

Nutrition

Keywords: mini hot dogs, pigs in blankets, snack recipe, party food, mustard dip, easy appetizer, crispy dough

Find it online: https://norasfoods.com/crispy-mini-hot-dog-pigs-in-blankets-recipe-with-easy-mustard-dip/