Growing up in Colorado we would sometimes get snow days off from school, which were always days filled with playing outside and watching tv & movies. On those days my mom would be home from work and she would make us hot chocolate and a few different foods. Sometimes we would get Chicken Noodle soup, mac and cheese or we would get my favorite, Pigs in a Blanket. I have always loved pigs in a blanket because they are perfect on cold chilly days at home or even during the holidays. They just have a warmth and nostalgia about them that I think everyone can relate to.
For those of you that somehow don’t know what pigs in a blanket are, they are hot dogs or Vienna sausages wrapped in croissant dough or biscuit dough. You can dip them in just about anything, but we probably all agree that spicy mustard is where it's at!
If you asked most people they would tell you they think pigs in a blanket date back to the 1950s or 60s. However, they actually date back to the 1600s where field workers would wrap the meat in dough that they could eat for lunch.
The first time we saw a recipe for pigs in a blanket was in a cookbook published by Betty Crocker in 1957. Some people claim that they saw it before the cookbook was released but no other documentation has been found.
In the 1960s the recipe was extremely popular and could be found at any party. Pillsbury actually released a product in the 1970s that were pre-rolled pigs in a blanket that just require baking. Sadly, the product didn’t do very well because many people didn’t understand why the easy dish needed to be made even easier. Also, by that time pigs in a blanket had become a little less popular. However, their popularity picked up again in the late 90s and early 00s.
For those of you curious about the name, there is no real 'origin' of the name other then that the meat looks like little pigs wrapped up in a dough blanket!
For me they have always been a go-to dish for any day where I want a quick, warm and delicious meal. Out of habit, I typically make them on cold days. There's just something about the nostalgia of them! How do you like to eat pigs in a blanket? What do you like to dip them in? Tell me you thoughts below in the comments! And if you liked this article be sure to subscribe and check out my other food history articles!
Pigs in a Blanket
- Niemans Own Fearless Hot dogs, cut into fourths
- Pillsbury Croissant dough
For the cookies
- Heat oven to 375 degrees.
- Cut the hot dogs into fourths.
- Take dough out of tube and lay each triangle flat. Cut each triangle in half to create 2 equally sized longer triangles.
- Take one piece of hot dog and roll it in the dough starting with the 'fat' side.
- Place on a lined baking sheet and bake for 13-15 mins or until golden brown.
- Take out and let cool until desired eating temp. Tasty!