A kicked-up version of everyone's favorite appetizer – Frank's RedHot® Pigs-in-a-Blanket recipe- has arrived! If you want to learn how to make pigs in a blanket with a bit of fire, this recipe is for you. Easy to make – thanks to refrigerated pizza crust dough and smoked cocktail sausages – every nostalgic bite is loaded with the perfect blend of flavor and heat. The secret ingredient? Frank's RedHot® Original Cayenne Pepper Hot Sauce, of course. Serve these spicy pigs-in-a-blanket at your next game day party. Trust us. Your guests will devour them in seconds.
PREHEAT oven to 425°F. Roll pizza dough out on floured surface into large rectangle. Brush crust evenly with 2 tablespoons of the RedHot Sauce. Using a pizza cutter, cut dough in half lengthwise. Cut each half into 12 strips, about 1-inch wide.
ROLL each sausage in one prepared dough strip. Arrange in single layer on sheet pan sprayed with no stick cooking spray. Mix remaining 2 tablespoons RedHot Sauce with egg. Brush sausages with RedHot egg wash mixture. Sprinkle evenly with kosher salt.
BAKE 15 to 20 minutes or until dough is golden brown.
MEANWHILE, mix all ingredients for the spicy sauce in small bowl. Serve pigs in a blanket hot with RedHot dipping sauce.
Test Kitchen Tip: For flakier pigs in a blanket, try using 1 package (16 ounces) frozen, thawed puff pastry dough. Prepare dough as directed on package, then assemble pigs in a blanket as directed above.