Sarra Ina Garten’s hot dogs in puff pastry are all-beef hot dogs brushed with Dijon, wrapped in frozen puff pastry, and baked until golden. They take about 10 minutes to assemble and 30 minutes to bake. The recipe makes four rolls and serves two to four.
This recipe is from Ina’s Go-To Dinners (2022). She came up with it during the pandemic, posting it on Instagram from ingredients she had on hand. She admits they are just “fancy pigs in blankets,” but ones made with real puff pastry and good Dijon instead of canned dough.
The key is sealing the seam and baking it seam-side down. You brush the far edge with egg wash to glue it shut, then set the roll seam-down so it stays wrapped. Skip the seal or bake it seam-up and the pastry unrolls in the oven, leaving the hot dog half exposed
Ina Garten Hot Dogs In Puff Pastry Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings10
minutes35
minutes400
kcalA grown-up take on pigs in blankets, made with buttery puff pastry and sharp Dijon. Assemble them a few hours ahead, then bake fresh for a party, game day, or an easy family dinner.
Ingredients
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All-purpose flour, for dusting
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2 sheets frozen puff pastry, thawed in the refrigerator
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4 teaspoons Dijon mustard, such as Grey Poupon, divided
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4 all-beef hot dogs, such as Hebrew National
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1 egg, beaten with 1 tablespoon water, for egg wash
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Flaked sea salt, such as Maldon, and freshly ground black pepper
Directions
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Heat the oven: Preheat the oven to 375F (190C) and line a sheet pan with parchment paper.
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Roll the pastry: Dust a board with flour and unfold one pastry sheet. Roll it lightly to smooth the folds, then cut two 5 1/2 by 4-inch rectangles.
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Add mustard and hot dog: With the long side facing you, brush 1 teaspoon mustard across the lower half. Lay a hot dog near the bottom edge.
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Roll and seal: Roll the pastry up and away from you to fully wrap the hot dog. Brush the far edge with egg wash to seal, then set it seam-side down. Repeat for four rolls.
- Bake: Brush the tops and sides with egg wash and sprinkle with sea salt and pepper. Bake 25 to 35 minutes, until browned and cooked through. Serve hot with extra mustard
FAQs
What is the difference between these and pigs in a blanket?
They are the same idea, dressed up. Classic pigs in a blanket use cocktail franks wrapped in crescent or biscuit dough.
Ina uses full-size all-beef hot dogs and real frozen puff pastry, which bakes up flakier and more buttery. The Dijon brushed inside also gives them a sharper, more grown-up flavor.
Can I make hot dogs in puff pastry ahead of time?
Yes. Assemble the rolls and refrigerate them, covered, for a few hours, then bake just before serving.
You can also freeze them unbaked. Wrap them well, freeze on a tray, and bake straight from frozen, adding about 10 minutes to the time.
What dipping sauces go with hot dogs in puff pastry?
Ina serves them simply, with extra Dijon mustard on the side. Ketchup and honey mustard are the obvious crowd-pleasers too.
For something with more punch, the creamy mustard dip from her Kielbasa With Mustard Dip is a perfect match. A sharp cheese sauce works well too.
Why did my puff pastry come out soggy or not puffed?
Usually the oven was not hot enough or the rolls came out too soon. Puff pastry needs a hot oven and the full 25 to 35 minutes to rise and crisp.
Bake them on parchment with room between the rolls so the heat circulates. A pale, underbaked bottom is the most common slip.
Can I use crescent dough or different sausages?
You can. Crescent roll dough gives a softer, more classic pig-in-a-blanket, though it loses the flaky puff pastry layers.
For the filling, bratwurst, kielbasa, or breakfast sausages all wrap well. Ina even makes a dressier Lamb Sausage in Puff Pastry version.
