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It started, like many recipes I develop, with an absurd idea: What if you made pigs in a blanket…like ravioli? Like, hot dog ravioli? The idea cracked me up, so I pulled out a tube of Pillsbury Crescent Roll Dough (though honestly, puff pastry would offer an elevated, albeit drier, take here) and got to testing.
The end result wound up inspiring half a dozen jokes—and the entire platter was devoured just as quickly. I couldn’t settle on a name—initially, I called them Pigs in a Blanket Bites, a more appetizing take than hot dog ravioli.
But then I attended an OXO event, featuring Marcus Samuelson and other chefs’ takes on game day snacks, and I witnessed truly high-brow magic, like Samuelson’s Miso Hot Chicken, a caviar-topped take on fried chicken that was seriously divine. And, admittedly, too much work for me to throw together on Super Bowl Sunday.
It got me thinking, though: What if all these Pigs in a Blanket needed were a rebrand? What if, using a high-quality sausage or frank, and maybe sprinkling a little flaky sea salt or everything bagel seasoning before serving, these—in their new shape—could be known as…
PETITE PORK WELLINGTONS.
After all, what is a beef wellington but a steak enveloped in puff pastry?
Same family tree, different branch, right? I’ll go with it.
This recipe stretches hot dogs a bit further than they’d normally go with a traditional pigs in a blanket—it took just two hot dogs per roll of dough, and the end result were enough coin-sized bites to feed about five to six people as an app. You’ll get less snap and more carby-croissaint flavor with this Super Bowl snack, as the ratio of meat to dough has shifted in the Dough Boy’s favor.
That said, these bites are a great vehicle for dipping. Which also makes them great for game day, because what is a watch party without all kinds of dips to enjoy?
A (Non-Exhaustive) List of Dips & Condiments to Enjoy with Your Petite Pork Wellington:
- Ranch dressing
- French onion dip
- Chili cheese dip
- Aioli
- Honey mustard
- Ketchup
- Hot Honey
- Melissa’s Black Truffle Hot Sauce (my condiment obsession, honestly)
- Buffalo sauce
- Chick-fil-a sauce
- Bitchin’ Sauce
- Guacamole
- Green Goddess dressing
- BBQ sauce
- Sriracha
Petite Pork Wellington (AKA Pigs in a Blanket Bites)
Ingredients
- 1 tube Crescent roll dough
- 2 hot dogs
- variety of dips and condiments (for serving)
Instructions
- Preheat oven to 375 degrees F. As it heats, roll out the Crescent roll dough. Pinch together the pre-cut seams, so it's one big rectangle.
- Chop the hot dogs into half-inch-thick coins. Place each one about an inch apart in rows along the Crescent roll dough, skipping a row in between. (You'll want to have some empty Crescent roll dough in between each row so that you have dough to fold over the hot dog coins, covering them entirely.)
- Use a knife or pizza cutter to cut the dough into rectangles for each hot dog coin. Fold the piece of dough over each coin, pinching the seams so it's encased in dough like a little pillow (or, dare I say, raviolo).
- Place each Pigs in a Blanket Bite on a parchment-lined baking sheet. Cook for 13 to 15 minutes, or until lightly golden.
