Two-Ingredient Dough Pigs in a Blanket
Two-Ingredient Dough Pigs in a Blanket are a fun and delicious treat that anyone can enjoy. This recipe simplifies the classic appetizer with just two ingredients. It’s perfect for parties, game days, or even a quick snack at home. Plus, this is a healthy version of a traditional favorite!
Why You Will Love This Recipe
You’ll appreciate how easy and quick this recipe is to make. With only two main ingredients, you can whip up these tasty bites in no time. They are a great option for meal prep, making them perfect for busy schedules. You can have them ready to eat when you need a high protein meal or a snack that’s good for weight loss. The use of Greek yogurt adds protein while keeping the calorie count low, ensuring you have a lighter option compared to regular dough.
How to Make Two-Ingredient Dough Pigs in a Blanket
Equipment Needed
- Large mixing bowl
- Whisk
- Cutting board
- Rolling pin
- Baking sheet
- Parchment paper
Ingredients You’ll Need
- 1/2 cup Greek yogurt
- 3/4 cup self-rising flour, plus more for kneading
- 1 small egg
- 1 teaspoon water
- 24 cocktail wieners
- 2 tablespoons everything bagel seasoning
Step-by-Step Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
- Place Greek yogurt in a large bowl. Add flour and stir until crumbly.
- Dust a cutting board with flour. Add the dough mixture to the cutting board and knead until smooth, about 5 minutes.
- In a separate bowl, whisk together the egg and water.
- Roll the dough into a 12×6-inch rectangle. Cut the dough in half lengthwise. Then cut crosswise into 1-inch strips to form 24 strips.
- Wrap one dough strip around a cocktail wiener and place it seam side down onto the prepared baking sheet. Repeat with the remaining cocktail wieners.
- Brush the egg wash evenly over the dough. Sprinkle each pig in the blanket with everything bagel seasoning.
- Bake in the preheated oven until browned, about 15 minutes.
How to Serve Two-Ingredient Dough Pigs in a Blanket
These pigs in a blanket are best enjoyed fresh out of the oven. They can make a great starter for any meal or special occasion. For a healthy serving suggestion, consider dipping them in a low-sugar mustard or yogurt-based dip. Portion control is important; serving three to four of these bites makes for a satisfying snack that won’t blow your calorie count.
Storage & Freezing
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven for a few minutes to regain their crispness. For longer storage, freeze the pigs in a blanket before baking. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They can be frozen for up to one month. When you’re ready to eat them, you can bake them right from the freezer; just add a few extra minutes to the bake time.
Serving Suggestions
These pigs in a blanket can be complemented by a side of fresh veggies, like carrot and cucumber sticks, for added fiber and nutrition. This way, you have a balanced meal that satisfies your cravings without compromising your health goals. A light salad with a vinegar-based dressing would also be a great side for a complete, heart-healthy meal.
Variations
- Healthier Version: Use turkey or chicken cocktail wieners instead of regular ones to reduce fat and calories, making them a more nutritious snack.
- High-Protein or Low-Carb Version: Substitute the self-rising flour with almond flour or coconut flour for a low-carb option that is still delicious and suitable for those watching their carb intake.
- Air Fryer Version: Preheat your air fryer to 375 degrees F (190 degrees C). Place the wrapped wieners in the air fryer basket in a single layer and cook for about 8-10 minutes, or until golden brown. This version will give you a crispy texture with even less oil.
FAQs
-
Can I make these pigs in a blanket gluten-free?
Yes! You can use gluten-free self-rising flour or almond flour to make these delightful bites gluten-free. Ensure that all other ingredients are gluten-free too, particularly the cocktail wieners. -
How can I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to three days. You can also freeze them before baking for longer storage. -
Are these pigs in a blanket suitable for a weight-loss diet?
Absolutely! By using Greek yogurt and self-rising flour, you maintain a lower calorie count while increasing protein, making them a great choice for your healthy lifestyle. -
Can I prepare them in advance?
Definitely! You can make the dough and wrap the cocktail wieners ahead of time. Place them on a baking sheet, then cover and refrigerate until you are ready to bake. They can also be frozen as mentioned earlier.
Make-Ahead Tips for Two-Ingredient Dough Pigs in a Blanket
Making these pigs in a blanket is perfect for meal prep. You can prepare the dough ahead of time and keep it in the fridge, or even freeze the wrapped wieners for a quick snack or appetizer later on. This saves time and ensures you always have a high-protein, low-calorie treat ready to go. Having a healthy version readily available makes it easy to stick to your dietary goals during busy days. Enjoy making and sharing this lighter option that’s both fun and nutritious!
Two-Ingredient Dough Pigs in a Blanket
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, place Greek yogurt and add flour, stirring until crumbly.
- Dust a cutting board with flour, then knead the dough mixture until smooth, about 5 minutes.
- In a separate bowl, whisk together the egg and water.
- Roll the dough into a 12x6-inch rectangle.
- Cut the dough in half lengthwise, then slice crosswise into 1-inch strips to form 24 strips.
- Wrap each dough strip around a cocktail wiener and place it seam side down onto the prepared baking sheet.
- Brush the egg wash evenly over the dough, then sprinkle with everything bagel seasoning.
- Bake in the preheated oven until browned, about 15 minutes.