Shiksa Eats: Kosher Pigs in Blankets

Let’s talk pigs in blankets.

See what I did there?

Okay, clearly this post is not actually about real pigs in blankets. No matter how cute they are. Today we’re talking about the popular snack made out of hot dogs and croissants. And we’re making it kosher.
(Yeah. We go big or go home here at TCJewfolk.)
Have you ever gotten a strange food craving? You know what I’m talking about. Sitting, minding your own business when out of the blue, you are hit with it. A monster craving. One so powerful that would sell your annoying younger sibling for it.
Today at work, I was minding my own business when I was hit with a craving for a favorite childhood snack – pigs in blankets. Being the savvy, well-rounded college student that I am, I happened to know I already had everything I would need to make them.
(Hot dogs and croissants.)
Unfortunately for me, my roommate has the same evil genius mind that I do. And when I said I was going to make pigs in blankets, the biddy dibsed them.
Dibs: To reserve; call rights on.
Biddy: Annoying girl.
Fortunately for me, my evil genius mind remembered an important lesson from a few weeks ago: kosher hot dogs are infinitely better than general Ball Park Franks. So, if I was going to use kosher hot dogs, I might as well make the entire dish kosher.
Challenge accepted.

Whoever decided to name these suckers clearly needs to go back to elementary school and learn their animals.


Yum, dough.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1/3 cup margarine (I used Land O’ Lakes sticks)
  • 1 cup soy milk
  • Kosher hot dogs (Hebrew National, of course.)

I wanted to test the actual biscuit part of the recipe, so I made a few general biscuits as well.


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the margarine until the mixture forms a coarse meal. Gradually stir in milk until dough forms a ball in center of the bowl.
  3. Take small clumps of dough and knead them into balls, before flattening and rolling a hot dog inside.
  4. Bake for 10-13 minutes, or until the dough becomes golden.

The Results:
There is definitely a difference between Pigs in Blankets with Grands versus this homemade dough. Personally, I’ll always be a fan of the Grands croissants version because they’re flakier, greasier, and overall worse for you. (So delicious.)
This dough is a great replication of a baking powder biscuit, just with a hot dog on the inside. (Who would have thought?) It’s still delicious. Just in a different, kosher way.
For those of you who don’t just trust my word (rude.), I did have a friend taste test these and give his stamp of approval. And he keeps kosher, so his opinion is legit.
As for my life, I fulfilled my craving. The Pigs in Blankets turned out. Nothing started on fire or blew up.
It was a good night!
(The recipe for the biscuits is from, which I adapted for these to be kosher.)