Everything Pigs in a Fluffy Down Comforter

One of my favorite anecdotes from my boss, Mary Gail Pezzimenti, is that she once slaved over an ultra-luxe and memorable dinner party for all of her friends, buying premium ingredients such as arctic char, filet mignon, and truffles. But at the end of the night, instead of pleading for the recipes to her expensive entrées, everyone asked how she made her pigs in a blanket. Insert crying-laughing emoji. Never underestimate the power of a crowd-pleaser, especially if served with gourmet dips and spreads that are just as easy to make or purchase as cocktail weiners wrapped in pastry dough. God bless America and God bless this everything variety with homemade bagel seasoning, caramelized onions, and all the money you won’t be spending on ingredients that are difficult to pronounce and even more difficult to find in a standard grocery store.
Print Recipe
Servings27 pigs in a blanket



  • 2 tablespoons olive oil
  • 1 large yellow onion peeled and thinly sliced
  • Kosher salt and freshly ground black pepper


  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 2 teaspoons poppy seeds
  • 2 teaspoons minced garlic
  • 2 teaspoons minced onion
  • ½ teaspoon flaky sea salt
  • 1 sheet frozen puff pastry defrosted
  • 3 tablespoons Dijon mustard
  • 9 frankfurters
  • 1 egg beaten
  • 2 tablespoons everything bagel seasoning
  • Honey Dijon mustard for serving


  • First make the caramelized onions: In a large nonstick skillet, heat the olive oil over medium-high heat.
  • Add the onion and cook, stirring often, until tender, about 5 minutes.
  • Reduce the heat to medium-low and cook, stirring occasionally, until the onions are caramelized, about 40 minutes.
  • Season with salt and pepper and remove from the heat.
  • Set aside to cool.
  • Meanwhile, make the everything bagel seasoning: Combine the white sesame seeds, black sesame seeds, poppy seeds, garlic, onion, and salt in a small bowl.
  • (If not using immediately, store in an airtight container for up to 1 month. )
  • Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the puff pastry sheet to a 14-inch square.
  • Cut it into nine 4½-inch squares.
  • Brush the squares with 1 teaspoon of mustard each and top each with 1 tablespoon of the caramelized onions. (You can use any leftover onions for an omelet or to top a burger. )
  • Top each square with a frankfurter and roll the puff pastry around the frankfurter, sealing the bottom.
  • Brush the pastry with egg and sprinkle with the everything bagel seasoning.
  • Cut each pastry-wrapped frankfurter into thirds on a bias and place on the prepared baking sheet.
  • Freeze until firm, at least 1 hour (see tips).
  • Preheat the oven to 400ºF.
  • Transfer the pigs in a blanket to the oven and bake for 20 to 25 minutes, until golden brown and puffed.
  • Serve with the honey Dijon for dipping.


These are great to make ahead. Freeze the pigs in a blanket on the sheet pan, wrapped in plastic wrap, then, once frozen, transfer to a zip-top bag and store in the freezer until you are ready to bake them, up to 2 months.