Pigs in a Blanket Reuben
These Reuben-inspired Pigs in a Blanket feature grown-up flavors of sauerkraut and Swiss cheese with a crispy topping wrapped in a warm, soft dinner roll blanket.
Yield
10 servingsPrep
20 minCook
20 minReady
60 minSave time
You can use frozen dinner roll dough or crescent rolls from the supermarket to speed things up or you can use the included recipe to make your own homemade dinner roll dough from scratch for the "blanket." It's up to you!
What's pigs in a blanket?
Pigs in a blanket are an entertaining and popular appetizer that people of all ages enjoy. These bite-sized treats are made by wrapping small sausages, typically cocktail wieners or hot dogs, in a dough, such as crescent roll dough or biscuit dough. The wrapped sausages are baked until the dough is golden and crispy.
These delightful little snacks have become a staple at parties, game days, and family gatherings due to their ease of preparation and crowd-pleasing taste. You can even add a touch of creativity to your pigs in a blanket by experimenting with different types of sausages, such as spicy chorizo or chicken sausages, and adding cheese or other fillings for an extra burst of flavor.
Can pigs in a blanket be made ahead of time?
You can make pigs in a blanket ahead of time! They can be both refrigerated or frozen, making them perfect for party prep. When refrigerating, it's best to make them at most two hours before baking. For the best results, assemble your pigs in a blanket and place them on an ungreased baking sheet, then cover them tightly with plastic wrap.
If you're planning to freeze them, you can place the assembled pigs in a blanket on a baking sheet and freeze them for about two hours. Once frozen, you can transfer them to a container and keep them for up to three months.
When you're ready to serve, pop them in the oven and bake according to your recipe. So go ahead, make those pigs in a blanket ahead of time, and enjoy the party with a little less stress!
How to keep pigs in a blanket warm?
If you want to keep your pigs in a blanket warm, you can use a slow cooker or an oven set at a low temperature to maintain their warmth. Just make sure you cook them appropriately, or you'll end up with some very unhappy piggies.
If you're hosting a party and want to keep your pigs in a blanket warm for a more extended period, you can use a warming tray. This way, you can keep them warm and toasty while entertaining your guests with witty banter and impressive dance moves.
Remember, if all else fails, you can always wrap them in a cozy blanket and hug them warmly. Who knows, maybe they'll even start to oink in delight!
Who invented pigs in a blanket?
Are you curious about the genius who invented Pigs in a Blanket? You know, the one who thought, "Hey, let's wrap a sausage in dough and make the world a happier place!"
The story of pigs in a blanket is a mystery wrapped up in a crispy, delicious exterior. The first known recipe for this delightful dish appeared in a 1957 Betty Crocker cookbook. However, there are some legends that claim the idea was born in the 1960s along Route 66 in Oklahoma or that it was inspired by Asian cultures who wrapped fish in dough.
But let's be honest, does it really matter who invented it? Pigs in a blanket have become a beloved party snack and a symbol of culinary creativity. So, let's raise a glass (or a pig in a blanket) to the unknown hero who brought these little bundles of joy into our lives!
Preparation notes
If you are using frozen dinner roll dough or crescent rolls, skip to stuffing the rolls in the directions below.
You can easily make your own Everything Bagel Seasoning that's used in this recipe, or buy some Newman's Own Everything Bagel seasoning here, or use an alternative such as sesame and poppy seeds, or heck, even caraway of you like their flavor for even more Reuben/ryeness.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dinner roll dough | |||
| 2 | cups |
bread flour
250 grams if weighing |
*
|
| 2 | teaspoons |
yeast, active dry
|
*
|
| 1 ½ | tablespoons |
sugar
|
*
|
| ½ | cup |
water
|
*
|
| 1 | large |
eggs
beaten, divided |
*
|
| 2 | tablespoons |
butter
or margarine, softened |
*
|
| 1 | tablespoon |
milk, skim, (non fat) powder
|
*
|
| ½ | teaspoon |
salt
|
*
|
| Reuben stuffing | |||
| 1 | teaspoon |
vegetable oil
or butter |
*
|
| 1 | small |
onions
finely diced |
*
|
| 1 | cup |
sauerkraut
|
*
|
| ½ | pound |
cocktail sausages, mini-party, ready to serve
lil' smokies, or equiv. Kielbasa or farmers sausage, cut into suitably sized pieces |
* |
| ¼ | pound |
swiss cheese
3 or 4 slices |
*
|
| 2 | tablespoons |
seasoning mix
Everything Bagel Seasoning, see notes |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dinner roll dough | |||
| 0 |
bread flour
250 grams if weighing |
*
|
|
| 0 |
yeast, active dry
|
*
|
|
| 0 |
sugar
|
*
|
|
| 0 |
water
|
*
|
|
| 0 |
eggs
beaten, divided |
*
|
|
| 0 |
butter
or margarine, softened |
*
|
|
| 0 |
milk, skim, (non fat) powder
|
*
|
|
| 0 |
salt
|
*
|
|
| Reuben stuffing | |||
| 0 |
vegetable oil
or butter |
*
|
|
| 0 |
onions
finely diced |
*
|
|
| 0 |
sauerkraut
|
*
|
|
| 0 |
cocktail sausages, mini-party, ready to serve
lil' smokies, or equiv. Kielbasa or farmers sausage, cut into suitably sized pieces |
* | |
| 0 |
swiss cheese
3 or 4 slices |
*
|
|
| 0 |
seasoning mix
Everything Bagel Seasoning, see notes |
* | |
Directions
Make the dinner roll "blanket."
If using frozen dough, thaw according to package directions.
In a stand mixer with a dough hook or by hand, in a mixing bowl, hand whisk together the flour, yeast, sugar, milk powder, and salt to combine.
Add the water and 1/2 of the beaten egg and butter to the flour mixture and combine until a dough ball begins to form about one or two minutes.
Knead on low to medium speed for 4 to 5 minutes if using a stand mixer or 10 minutes by hand, or until the dough is smooth and elastic.
Cover and let rise in a warm place for 1/2 an hour.
Punch down and divide into ten equal-sized balls, weighing about 1 3/4 ounces or 48 grams each. You don't have to weigh the balls; get them close to evenly sized as best you can! :).
Arrange balls on a tray, cover them, and allow them to rise while preparing the filling.
Reuben filling
Heat the oil or butter in a non-stick skillet over medium heat.
Add the onion and cook, stirring frequently, until beginning to brown at the edges.
Add sausages and heat through, cooking, stirring occasionally, until skin begins to brown in places.
Add sauerkraut and cook until heated through and any liquid has evaporated; remove from heat and set aside.
Stuff the pigs into the blanket
Preheat oven to 350F.
Roll out each dinner roll ball (or alternative) into about a 6-inch (15cm) circle.
Place one cocktail sausage, with sauerkraut and onions, into the center of each dough circle, dividing the mixture roughly equally between each circle.
Top with an appropriately sized slice of Swiss cheese.
Pick up edges and bring them to the center, pinching them together to seal in the cocktail sausage and filling ingredients. Place seam side down on a lightly greased sheet pan, equally spaced.
Allow to sit in a warm place and rise further for 15 minutes or so if desired or you have the time.
Brush the tops of each package/bun/pig in a blanket, with the remaining 1/2 a beaten egg, and sprinkle with Everything Bagel Seasoning.
Bake in the preheated oven for 20 minutes or until turning golden brown.
Serve warm.
