Everything Bagel Pigs in a Blanket with Cheater’s Aioli
This is a safe space, so admit: You love pigs in a blanket. (Same.) While we thought the beloved finger food couldn’t be improved on, it turns out we were wrong. Introducing everything bagel pigs in a blanket. They’re just as easy to make as the original, but with a special “pretzel” treatment that gives a gorgeously golden brown crust, and a sprinkle of everything seasoning.
We serve this ever-so-slightly sophisticated recipe with a side of cheater’s aioli for dipping, but we wouldn’t turn up our nose at ketchup, mustard or a little bit of both.
Everything Bagel Pigs in a Blanket
¼ cup baking soda
2 tubes store-bought crescent dough
1 package cocktail franks
1 large egg, whisked
2 to 3 tablespoons everything bagel seasoning
¼ cup mayonnaise
1 tablespoon lemon juice
1 garlic clove, grated
Kosher salt and freshly ground black pepper
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. Make the pigs in a blanket: In a small saucepan, combine 5 cups of water with the baking soda. Bring to a boil while you assemble the pigs in a blanket.
3. Roll out the crescent dough and separate into pieces. Using a chef’s knife, slice each triangle in half lengthwise (so you end up with 32 small triangles).
4. Starting at the base of each triangle, roll a cocktail frank in each of the crescent dough pieces. Repeat until all the crescent dough is used up.
5. When the water is boiling, use tongs to gently dip each pig in a blanket in the water for about 5 seconds, then transfer to the prepared baking sheets.
6. Using a pastry brush, lightly brush each pig in a blanket with the egg, then sprinkle them with the everything bagel seasoning. Bake until golden brown and puffed, 13 to 15 minutes.
7. Make the aioli: In a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper. Serve the pigs in a blanket with the sauce.