"Instead of crescent roll dough or cinnamon roll dough, phyllo dough is a next-level option. You can usually find it in the freezer section of a grocery store. This is different from puff pastry and leads to much flakier results. Let it thaw, then take the delicate individual sheets and start layering them on your cutting board."
"Using a brush, coat each layer with some melted butter before adding another layer, stacking them like paper. You can build these three layers deep for a thinner coating or as many as nine or 10 deep for a thicker crust, depending on how you like them."
"If you want to use smaller cocktail franks, you can cut the phyllo down to strips that are as wide as the frank is long and roll them up. Or you can leave the phyllo whole and line up several full-sized wieners across it, then roll and slice to size."
Pigs in a blanket can be elevated beyond the basic crescent roll version by using phyllo dough instead. Phyllo dough, found in grocery store freezer sections, produces much flakier results than puff pastry. Individual sheets are layered and brushed with melted butter, stacking three to ten layers deep depending on desired crust thickness. Assembly varies based on frank size: smaller cocktail franks can be wrapped in phyllo strips, while full-sized wieners can be lined across whole sheets and rolled. Basic preparation involves baking at 350-375 degrees Fahrenheit for 15-20 minutes. The dish can be enhanced by spreading Dijon mustard, yellow mustard, honey mustard, or cream cheese on the final dough layer before adding hot dogs.
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