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American·Appetizer

Pepperoni Pigs in a Blanket

A clever twist on the classic appetizer where cocktail franks are double-wrapped in spicy pepperoni and buttery croissant dough for extra flavor and crunch.

Prep

20m

Cook

25m

Total

45m

Serves

48

Method

  1. 01

    Separate the croissant dough into the perforated triangles and lay them on a parchment-lined sheet pan. Place the pan in the freezer for 10 to 15 minutes until the dough is cold and firm.

    Step 1
    Watch · 0:34
  2. 02

    Using a pizza wheel or knife, cut each dough triangle into three strips about an inch wide, then cut those strips crosswise into 2 to 2.5-inch lengths. Aim for 6 to 7 small rectangles per triangle.

    Step 2
    Watch · 1:25
  3. 03

    Wrap one cocktail frank in a single slice of pepperoni. Place the wrapped frank onto a strip of dough and roll it up, ensuring the dough seam ends up on the bottom.

    Step 3
    Watch · 2:03
  4. 04

    Arrange the pigs in a blanket on a parchment-lined baking sheet, spaced evenly. Brush the tops of the dough lightly with melted butter for better browning and crispness.

    Step 4
    Watch · 3:09
  5. 05

    Sprinkle the tops with sesame seeds. Bake in the center of a preheated 425°F (220°C) oven for 20 to 25 minutes, or until the pastry is deeply golden brown and crisp.

    Step 5
    Watch · 3:46
  6. 06

    While the pigs bake, whisk together mayonnaise and mustard in equal parts, then garnish with minced chives and a pinch of cayenne. Serve the hot pigs in a blanket alongside the dipping sauce.

    Step 6
    Watch · 5:01

From Chef John

  • “It's more like pigs in a tube top, which by the way might even be a cooler name.”
  • “You are after all the Banksy of how much dough these Frankie.”
  • “If your pastry is not so much of a blanket as it is a ring, you may experience what we call in the business a total wiener dislocation.”