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On April 24, observe National Pigs-in-a-Blanket Day with just a few ingredients.  

Celebrated across the world, the term often refers to a variety of different dishes. In the United States, Pigs-in-a-Blanket is often hot dogs or sausages wrapped in biscuit or croissant dough and baked. Pigs-in-a-Blanket are generally served as an appetizer or as breakfast. However, it can be served at any mealtime!

Another popular version of pigs-in-a-blanket includes cabbage rolls stuffed with a beef filling. It’s often covered with a tomato or cream sauce. Many recipes use the name “Pigs-in-a-Blanket” to describe just about any meat product wrapped in something. For example, one recipe we found called for stuffing a hotdog with a slice of cheese and wrapping the whole works with bacon. No dough or cabbage involved here. 

And while some references give Betty Crocker credit for the first printed use of the phrase in 1957, records as early as 1901 reference recipes for pigs-in-a-blanket in a variety of forms. However, the phrase did increase in usage in the English language after it was printed in the 1957 cookbook. 

HOW TO OBSERVE #NationalPigBlanketDay

No matter how you make pigs-in-a-blanket, make enough to share. We even have two recipes for you to try. The ones wrapped in pastry dough make great appetizers or snacks and can be dipped in a variety of sauces. Check out the sauce recipes, too! 

Pigs-In-A-Blanket (mini smokies)
Dipping Sauces

Share your version of Pigs-In-A-Blanket using #NationalPigBlanketDay on social media.

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