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Pigs in a Blanket Day 2015: History of the childhood classic, plus an easy recipe

Sometimes it only takes a few ingredients to get the party started. 

Pigs in a Blanket are a childhood favorite and an easy appetizer to wrap together to please the masses. The snack has a day of its own — Friday, April 24, according to CNN Eatocracy

Sausages and mini hot dogs wrapped in canned pastry dough might not be the epitome of high-brow cuisine, but the snack’s history is rumored to stretch back to the 1600s, Foodimentary reports. Field workers in old England wrapped meat inside of dough for a quick meal, giving way to the popular appetizer known today.

Others say Pigs in a Blanket didn’t make their way into food culture until the 1960s along the iconic Route 66, according to Foodimentary.

Switch things up with smoked sausages, Vienna sausages or a little bit of cheese, because there’s no wrong way to add to this classic. 

I remember my mom made these for holiday parties, or sometimes she would make them as part of a quick meal on school nights. Sometimes she’d make them with smoky sausages, which were a favorite of mine as a kid. 

Recipe from Food Network. Serves 4 to 6 people. 

With just a handful of ingredients, this recipe doesn’t fix what isn’t broken. 


  • 1 8-oz. can croissant dough 
  • ¼ cup Dijon mustard 
  • 20 mini hot dogs 
  • 1 egg, slightly beaten 
  • Poppy or sesame seeds 


  1. Preheat oven to 350 degrees. 
  2. Cut each triangle of dough into vertical thirds, making three small strips from each row. 
  3. Brush strips with Dijon mustard. Insert hot dog pieces into one end of the dough and roll. 
  4. Arrange with the seam side facing down on a prepared baking sheet. Brush with the egg wash and sprinkle on seeds. Bake until golden brown, about 12 to 15 minutes. 

Follow digital producer Danielle Waldron on Twitter @DanielleWaldron

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