Recipe from Nick Testa, The Bonnie, Astoria, NY

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10-12 servings


Pigs in a Blanket

  • Nonstick cooking spray
  • 28 ounces beef cocktail franks
  • One large ball pizza dough, at room temperature (available at most pizzerias)
  • 2 egg yolks beaten with 2 tablespoons cold water

Spice Mix

  • 1/4 cup coarse dried garlic flakes
  • 1/4 cup coarse dried onion flakes
  • 2 tablespoons caraway seeds
  • 2 tablespoons white sesame seeds
  • 2 tablespoons poppy seeds
  • 2 tablespoons coarse sea salt

Rye Mustard

  • 1/2 cup spicy brown mustard
  • 1/4 cup whole grain Dijon mustard
  • 1 tablespoon ground caraway seeds
  • 1 tablespoon rye whiskey
  • 1 tablespoon horseradish


1. Make the spice mix: Combine all ingredients and stir to mix.

2. Make the mustard: Combine all ingredients and whisk to blend.

3. Preheat oven to 350°. Line a baking sheet with parchment paper and coat with cooking spray.

4. On a lightly floured work surface, stretch one dough ball into a 13 inch round. Cut the dough into 1” x 1/2” strips. Loosely roll one cocktail frank into each strip of dough, brushing with a few drops of water to help the dough seam adhere. Put the pig in a blanket seam side down on the prepared baking sheet. Repeat with the remaining franks. Brush the pigs in a blanket with the egg wash and sprinkle with spice mix.

5. Bake the pigs in a blanket 
for 20 minutes, until puffed and golden; rotate the baking sheet halfway through baking. Serve hot with mustard on the side.