Jamie Oliver Pigs In Blankets

Jamie Oliver Pigs In Blankets. God, what a name. You know exactly what you’re getting into. Salty, warm little rolls of joy. I made these on a whim last weekend when friends dropped by unannounced (of course they did). We’d been out in the wind, cheeks stinging, that hungry kind of cold. You know the one. And these—these saved us. Golden, crackly, soft in the middle. Sharp little hit of cheese if you go that route.

Ingredients Needed

• 800g or so of mini hot dogs. Cocktail franks, Lil Smokies, whatever’s knocking about.
• Two packs crescent roll dough. The kind that pops when you open it.
• Sliced American cheese. Optional. But don’t skip it unless you must.

How To Make Jamie Oliver Pigs In Blankets

1. Oven first. Cranked it up to 400°F (204°C). That’s non-negotiable. You want heat waiting for you.
2. Tray next. Lined with parchment because who wants to scrape burned cheese later? No thanks.
3. Those crescent roll tubes—pop ’em. Feels like a mini explosion every time. Flatten out the triangles and slice each one into three strips. Yeah, thirds. That way they wrap tight.
4. Now the cheese bit. If you’re in, take each hot dog and give it a shallow slice down the middle. Just enough to tuck in a ribbon of American cheese. It melts into something ridiculous. Soft and sharp.
5. Lay the dog on the wide end of your dough strip and roll it up, like a little sleeping bag. Tuck that pointy end underneath so it stays snug.
6. Lay them out like soldiers on your tray. Give them some breathing room. Bake for about 15 to 20 minutes. They’ll start to blister and brown. The smell? Like childhood fairs and late-night parties and pure comfort.
7. Pull them when they’re golden, not pale. Trust your eyes. Serve hot, but even lukewarm they’re still dangerous. We dipped ours in mustard. One friend brought chipotle mayo. That was smart.

Why I Love This Recipe

Honestly, Because it’s zero stress. You can be half-distracted, glass of wine in one hand, and still pull these off. Kids devour them. Grown-ups too, once they stop pretending to be above it. I made these again last Thursday just for myself. No shame.

Tips Recipe

• Don’t overstuff the cheese. A whisper is enough. Too much and it oozes like lava.
• Watch the bake after minute 15. A single minute too long and it tips from golden to burnt.
• If your dough feels sticky, chill it a bit. Warmer dough’s a pain.
• Leftovers, Toss them in a hot pan for a few seconds. Crisps up the bottom again.

How To Store This Jamie Oliver Pigs In Blankets

• At Room Temp: Let them cool. Covered, they’ll be okay on the counter for maybe a few hours. But honestly, they won’t last that long.
• In the Fridge: Cool first. Then tuck them into a container with a lid. Up to 4 days, easy.
• Freezer: Yep. Wrap them tight—foil, then into a bag. They’ll keep about two months. Defrost in the fridge overnight if you’re planning ahead.
• Reheating: Oven is best. 350°F, foil over the top so they don’t dry out, 15-ish minutes. Microwave works in a pinch, but they’ll lose their snap. Air fryer? If you’ve got one, use it. 5-10 mins at 350°F. Keep an eye. They go from hero to charcoal real fast.

Let’s Answer a Few Questions! (FAQs)

Can I swap the dough?
Sure. Puff pastry gives it a different vibe—flakier, more buttery. Biscuit dough’s thicker. Still works.

How do I know they’re done?
They’ll be golden on top, and when you touch one, it’ll feel firm. If it jiggles? Not yet.

How to make them extra crispy?
Brush the tops with butter before they hit the oven. Or turn the heat up for the last 2 minutes.

Make ahead?
Absolutely. Assemble them, stash in the fridge covered for a day. Bake fresh.

Nutrition Facts (per serving)

• Calories: around 101
• Carbs: 4g
• Protein: 2g
• Fat: 8g
• Sugar: 0.5g
• Fibre: 0.2g
• Sodium: 192mg

Try More Recipe:

• Jamie Oliver Coronation Chicken
• Jamie Oliver Sprouts With Bacon
• Jamie Oliver Chicken Milanese