Chicago Hot Dog Pigs in a Blanket

Chicago hot dog pigs in a blanket turn a fully loaded Chicago dog into a party-friendly appetizer. Sport peppers bake alongside beef cocktail franks in flaky puff pastry while a creamy mustard relish dip brings the rest of the classic Chicago dog toppings to the table.

Course Appetizer

Cuisine American

Keyword Chicago hot dog appetizer, Chicago hot dogs pigs in a blanket, cocktail franks, game day appetizer, pigs in a blanket, puff pastry appetizer, sport peppers

Prep Time 25

Cook Time 20

Total Time 45

Servings pigs in a blanket

Calories 115kcal

Author Cathy Pollak

Equipment

baking sheet Holds the pigs in a blanket while they bake.
parchment paper Prevents sticking and makes cleanup easier.
Pizza Cutter or sharp knife. For cutting puff pastry in even squares.
mixing bowls For mixing the egg wash and making the mustard relish dip.
pastry brush Helps evenly apply the egg wash.
rolling pin To roll out the puff pastry.

Ingredients

Pigs in a Blanket:

all-purpose flour for dusting, if needed
1 sheet (245 g) puff pastry thawed (best if thawed in the fridge overnight)
25 beef cocktail franks (there are many brands, Hillshire Farms, Vienna Beef, Nathan's etc)
25 small sport peppers or pepperoncini
1 large egg
1 tsp (5 ml) water
1 tbsp (9 g) poppy seeds
½ tsp (1.5 g) celery salt

Creamy Mustard Relish Dip:

½ cup (115 g) mayonnaise
¼ cup (60 g) yellow mustard
3 tbsps (45 g) Chicago-style sweet relish or regular sweet pickle relish
1 tbsp (15 g) grated white onion
1 tsp (5 ml) sport pepper brine or pepperoncini brine
¼ tsp (0.75 g) celery salt
¼ cup (40 g) seeded and finely diced tomato

Instructions

Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper. Dust the work surface lightly with flour if the pastry feels sticky. Roll the puff pastry just enough to even the surface, then cut it into 25 equal squares.
all-purpose flour , 1 sheet (245 g) puff pastry
Place one cocktail frank diagonally across the center of each pastry square. Place one sport pepper strip next to the frank.
25 beef cocktail franks, 25 small sport peppers
Whisk the egg and water together in a small bowl until smooth.
1 large egg, 1 tsp (5 ml) water
Brush one corner of each pastry square with the egg wash. Fold the opposite corner over the frank, then fold the egg-washed corner over the top. Leave both ends of the frank exposed and press the overlap gently so it stays closed while baking. Arrange the pigs in a blanket on the prepared baking sheet.
Brush the tops with the remaining egg wash, then sprinkle with the poppy seeds and celery salt.
1 tbsp (9 g) poppy seeds, ½ tsp (1.5 g) celery salt
Bake for 16 to 20 minutes, or until the pastry is puffed, golden brown, and crisp. Let the pigs in a blanket cool on the pan for 5 minutes.
While the pigs in a blanket bake, stir the mayonnaise, yellow mustard, relish, grated onion, sport pepper brine, and celery salt together in a mixing bowl until combined. Transfer the dip to a serving bowl.
½ cup (115 g) mayonnaise, ¼ cup (60 g) yellow mustard, 3 tbsps (45 g) Chicago-style sweet relish, 1 tbsp (15 g) grated white onion, 1 tsp (5 ml) sport pepper brine, ¼ tsp (0.75 g) celery salt
Top the dip with the diced tomato right before serving. Do not stir the tomato into the dip so the sauce stays thick and the tomato stays fresh.
¼ cup (40 g) seeded and finely diced tomato
Serve the warm pigs in a blanket with the mustard relish dip on the side for the full Chicago dog experience.

Notes

Pat the cocktail franks and sport peppers dry before assembling. Excess moisture will soften the puff pastry.
Leave the tomato on top of the dip rather than stirring it in. This keeps the dip thick and prevents excess moisture from watering it down.
Pepperoncini can be substituted for sport peppers if needed.
Crescent dough sheets can be used instead of puff pastry, though the finished texture will be softer and less flaky.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through and crisp.

If you’re making these Chicago Hot Dogs Pigs in a Blanket, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition