2 Ingredient Dough Pigs in a Blanket

2 Ingredient Dough Pigs in a Blanket- A childhood treat turned adult friendly by ditching the crescent dough in exchange for a higher protein, homemade, 2 ingredient dough.

June 20, 2026 by Nicole Collins

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Today, we’re making 2 Ingredient Dough Pigs in a Blanket!

Technically, mine are chicks in a blanket because I used chicken sausage. But, you get the idea!

I’ve quietly been trying to get my life right and improve my eating habits a little bit. Less cheetos, more veggies, all the protein…you know how it goes. And in this journey, I’ve rediscovered my love for 2 ingredient dough!

We used to make 2 ingredient dough recipes around here all the time. From bagels, to pizza, to focaccia, to cinnamon rolls…we’ve done it all. Well, almost! And today, we’re adding to that list.

We’re going to start with our simple dough made of equal parts self rising flour and nonfat plain Greek yogurt. Mix them together with a spoon as best you can. Then, I usually pretty quickly shift to using my hands for easier mixing. Knead the dough right in the bowl until it’s not sticky anymore by pressing the dough ball away from you with your palm, rotate the dough a quarter turn, then repeat that process a few more times. Then, roll it out on a clean surface into a larger rectangle. So simple! No yeast, resting, or rising involved.

Once our large rectangle is shaped, we’ll use a pizza cutter to cut that into 4 smaller rectangles. Then, cut each of those rectangles diagonally to create a total of 8 triangles. And now, we basically have the same shape we’d get from a traditional can of crescent dough. Now, it’s time to roll our sausages.

Of course, you could use more traditional hot dogs for this. But, I actually like to use chicken sausages. The taste is better, but the vibes are the same. Even better, I use a chicken sausage with cheese built in for extra deliciousness. Either way, use what you like. We don’t need to precook the sausages first. Just cut them in half, roll them up in our dough triangles, then place them on a lightly spritzed parchment paper lined baking sheet.

To finish off our blankets, we’ll brush the tops all over with some egg wash, give them a sprinkle of everything bagel seasoning or sesame seeds for some extra pizazz, then toss them in the oven for about 15 minutes until they’re nice and golden.

You’ve got to have some sauce for dipping on the side, but the choice is yours what that sauce is. I like to have my mustard aioli on the side of these. A cheese sauce would be lovely. And, I won’t even be mad if you opt for a ramekin full of ketchup. But dipping is half the fun, so we can’t leave that part out!

These little pigs in a blanket are so satisfying. In fact, I’m going to go ahead and say that I like these better than ones in a classic crescent dough. I KNOW! They’re nice and fluffy. The slight tang in the dough compliments the savory sausage nicely. And, they’re so easy to whip up at a moment’s notice since we’re using only a handful of ingredients that we probably already have on hand anyway! I’m obsessed.

Ok, everyone! We’re so used to making adult food kid friendly. But, turning the tables and making kid food adult friendly has been a fun little task. What should we adultify next?

In the meantime, enjoy! And, let’s eat!

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2 Ingredient Dough Pigs/Chicks in a Blanket

Serves: 8          Print

Ingredients:

• 1 cup self rising flour, plus more for dusting

• 1 cup nonfat plain Greek yogurt

• 4 fully cooked sausages (1 like Aidells Roasted Garlic and Gruyere chicken sausage), cut in half

• 1 egg, well beaten

• Everything bagel seasoning or sesame seeds, to taste

• Olive oil cooking spray

Directions:

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper, and lightly spritz with cooking spray.

2. To a mixing bowl, add flour and yogurt. Mix with a spoon until ingredients start to come together, then use clean hands to fully mix and form a dough. In the bowl, knead the dough two times by using your palm to push the dough away from you, turn the dough a quarter of a turn, and repeat until you've kneaded the dough 16 times total. The dough should not be tacky. If it is, sprinkle with a light dusting of flour, and knead a few more times.

3. Place the dough ball on a lightly floured surface. Use a floured rolling pin to roll the dough into a 12 x 8 inch rectangle. Trim off and discard any uneven edges. Cut the rectangle vertically into 4 even pieces. Then, cut each quarter diagonally until you have a total of 8 triangles.

4. Place each sausage halve on the wide side of each triangle, and roll towards the tip of the triangle. Place on prepared baking sheet, and repeat with remaining ingredients.

5. Brush the top and sides of the dough with egg wash. Sprinkle everything bagel seasoning or sesame seeds on top. Bake for 15-17 mins until golden. Allow to rest for 5 mins before serving.

6. Serve with your preferred sauce. Enjoy!
   

Recipe notes:

*I like to serve these with my mustard aioli, but the possibilities are truly endless.

*I prefer to use chicken sausage. But of course, you could use a good ol’ hot dog for these. 

*I like to use a pizza cutter to make the cuts in my dough. It makes life super easy!