Pigs in a Blanket With No-Yeast Dough

Note from Ana

I still remember the first time I tasted Pigs in a Blanket – I must have been around ten years old. My Auntie M had just come back from visiting our cousins in New York, and she brought this recipe back with her. For me, it was love at first bite! My mom didn’t usually let us eat hot dogs, so this was a special treat. Auntie kept making "The Pigs," and we kept sneaking more. I remember thinking, "This is the best thing I’ve ever tasted!"

Now, it’s my turn to share this joy with my family, and these Pigs in a Blanket with my easy, foolproof dough make it possible to enjoy the magic anytime. They’re easy, delicious, and an instant favorite every time I make them. Whether I’m serving them for a family gathering, or as snacks on game day, the whole batch always disappears in minutes.

If you’re looking to add to your appetizer game, you’d love my Asparagus and Onion Tart, Breaded Mushrooms, and Grilled Zucchini and Blue Cheese Bruschetta – each one as easy and tasty as these!

All the best,

Ana

Why You’ll Love This Pigs in the Blanket Recipe

Main ingredients:
This recipe uses simple pantry staples like flour, yogurt, olive oil, and mini sausages to make something that feels extra fun and special. There is no yeast and no long rising time, which makes it perfect when you want a homemade snack without too much effort.

How it’s made:
The dough comes together quickly in one bowl, then gets rolled out, wrapped around the sausages, brushed with egg, and baked until golden. It is easy, satisfying, and the kind of recipe that feels very doable even on a busy day.

Flavours:
These little rolls are soft, warm, and so comforting, with a golden crust on the outside and juicy sausage in the middle. Every bite feels cozy, savory, and just a little nostalgic — the kind of food that makes both kids and adults reach for another one straight away.

How to Serve

I love serving these pigs in a blanket warm, while the dough is still soft and the sausages are nice and juicy inside. They are perfect with little bowls of ketchup, mustard, or BBQ sauce for dipping, and I think they work just as well for a casual lunch, party platter, after-school snack, or cozy movie night at home. If I am serving them for a gathering, I like to put them on a big plate in the middle of the table and just let everyone help themselves, they always disappear so quickly.

Tips for Success

Use full-fat natural yogurt if you can, because it gives the dough a better texture and helps keep it soft after baking. If your yogurt is very runny, add a little extra flour, just enough to make the dough easy to work with.
Do not overwork the dough. You want to knead it just until it becomes smooth, because too much kneading can make the rolls a little tougher instead of soft and tender.
Roll the dough evenly so the pigs in a blanket bake at the same time. If some pieces are much thicker than others, a few may stay doughy while the thinner ones brown too quickly.
Try not to wrap the sausages in too much dough. A thinner layer gives you the nicest balance between soft bread and juicy sausage, and it also helps them bake through properly.
Brush them well with egg wash right before baking. That is what gives them that lovely golden finish and makes them look extra inviting on the plate.
And keep an eye on them toward the end of baking. Once they are puffed and beautifully golden, they are ready. These are at their very best served warm, when the dough is soft and the whole kitchen smells amazing.

Substitutions & Variations

You can use full-size hot dogs cut into smaller pieces if you do not have mini sausages. Cocktail frankfurts also work really well and make these extra easy for parties.
If your yogurt is thick Greek yogurt, you may need a splash of milk to help bring the dough together. If it is thinner natural yogurt, the dough may need a little extra flour.
Olive oil can be replaced with sunflower oil or melted butter if that is what you have on hand. Each one gives the dough a slightly different flavour, but they all work well.
For the topping, sesame seeds and poppy seeds are lovely, but you can also sprinkle over grated cheese for a more savory finish. A little flaky salt on top can be delicious too.
You can make them a little more fun by adding a thin spread of mustard or ketchup inside before wrapping the sausages. Just do not use too much, or the dough can become soggy.
If you want to change them up, try adding a small slice of cheese around the sausage before wrapping it in the dough. Kids especially love that version.
For a different flavour, you can brush the baked rolls with a little melted butter as soon as they come out of the oven. It makes them extra soft and gives them a lovely homemade feel.
And if you want to make them a little more grown-up, serve them with Dijon mustard, honey mustard, or a spicy dipping sauce on the side.

by Ana | 0

These Best Pigs in a Blanket recipe are the ultimate snack that’s sure to please any crowd! Imagine the warm, golden dough, hugging mini sausages with a soft, fluffy texture, and every bite delivers that irresistible combination of flavors.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer, Snack

Cuisine American

Servings - 24 mini rolls

Ingredients

For the dough:

2 cups all-purpose flour
1 tsp baking powder
1 cup natural yogurt (full-fat)
1/4 tsp salt
2 tbsp olive oil

For the rolls:

22 - 24 mini sausages or hot dogs (or cut larger hot dogs into small
1 egg + 1 tsp water, beaten (for egg wash)

For topping, optional:

Sesame seeds, poppy seeds, or grated cheese

Instructions

Prepare the Dough: In a mixing bowl, combine the flour, baking powder, and salt. Add the yogurt and olive oil. Mix until a dough forms, adjusting with more flour or yogurt as needed for consistency.
Knead: On a floured surface, knead the dough for about 5 minutes until smooth.
Roll Out the Dough: On a lightly floured surface, roll out the prepared pizza dough into a large rectangle, about 1/4-inch thick.
Slice and Wrap: Cut the dough into strips that are slightly shorter than the length of each sausage. Wrap each sausage in a strip of dough, gently pressing the ends to seal.
Arrange on Baking Sheet: Place the wrapped sausages seam-side down on a baking sheet lined with parchment paper. Brush the tops with beaten egg, then sprinkle with sesame seeds, poppy seeds, or grated cheese if desired.
Bake: Bake in a preheated oven at 220°C (430°F) for 12-15 minutes or until the dough is golden and puffed.
Serve: Remove from the oven and let cool for a few minutes. Serve warm with mustard, ketchup, or your favorite dipping sauce.
Dobar tek!

Keyword Christmas, easy, entertaining, family meal, kid-friendly

Author

Ana

Welcome to my culinary haven! My name is Ana, and I'm the passionate voice behind World Cuisines Network. Here, I share recipes that have not only won the approval of my family but have also stood the test of time in our kitchen. My goal is to introduce the rich tapestry of global flavors right to your family table. Thank you for dropping in! We're thrilled to have you join us.
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