How much finger food for 50 guests?

Quantity. A good rule of thumb when working with your caterer on just how many hors d'oeuvres to choose is as follows: for 10 – 12 guests a minimum of 5 selections, 25 guests a minimum of 9 selections and for 50 guests, a minimum of 13 selections .

How much food do I need for 60 people?

Each adult will consume 1 pound of food total; children, about 1/2 pound . The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet. Guests will always eat — and drink — more at night than during the day.

How much food for 25 guests?

Generally, an adult will eat about 1lb of food per seating . So if you are serving 4 portions of food, you need about 1/4 lb per person.

How many trays of appetizers for 100 guests?

If you're offering catered appetizers, plan for about six portions per guest. For a party of 100 guests, this adds up to roughly 600 appetizer portions .

How many appetizers do I need for a party of 50?

If you're hosting a party of 50, then you can offer 6 to 9 different items. Parties with over 60-75 guests can easily have 9 or more items without over doing it.

How to feed 100 people for cheap?

Serving budget-friendly cuisines like salads, sandwiches and pasta dishes can be a very cost-effective choice. Or, if you're looking for a more casual option, how about a barbeque? Burgers, hot dogs and other grill-oriented foods are sure to be crowd favorites, and they won't rack up a big bill.

How many half trays of food do I need for 30 guests?

Full Trays generally serve 25-30 people, half trays , 12-15 people depending on the quantity of other foods served.

How many sandwiches for 50 guests?

As a general rule, ordering 1.5 sandwiches per person is the perfect number. If you're ordering a salad or an accompanying platter, 1 sandwich per person is the preferred portion size.

How much food do you need for a 50 person buffet?

For a party of 50, you will therefore require 250-400 . If there is a meal to be served, then this number can be cut back to 3-4 per person, per hour, which therefore equates to 150-200 appetizers required.

How much food do I need to serve 50 people?

For a plated meal, you would typically need around 140-170 grams of meat or fish per person. So, for 50 people, you would require approximately 7-8.5 kilograms of the main course. If you're serving a buffet-style meal, you can estimate slightly less, 110-140 grams per person.

How much is enough food for 50 guests?

The One Pound Rule = Provide one pound of food for each adult guest (not including dessert or drinks.) If you have children attending your event, simply cut this number in half. Allocating about ½ a pound of food per child.

How many finger sandwiches do I need for a party of 30?

Plan three to four finger sandwiches per person when serving with a salad as a main dish. If you are incorporating finger sandwiches into an appetizer party menu, you will need one to two of each sandwich per person , depending on the time of day and length of the event.

How much finger food to order for a party?

If you want to offer your guests finger food as a starter, we recommend 4-5 pieces . If your main course consists of delicious appetizers, you are well advised with 5-7 servings per person. With desserts you can calculate 2-3 variations for each guest.

Pigs in a Blanket: Easy, make-ahead party appetizer. -Baking a Moment (2024)

Pigs in a Blanket: Mini hot dogs wrapped in flaky puff pastry, served with a sweet & tangy honey mustard dipping sauce! A perfect party appetizer!

I’m back today with another fabulous appetizer recipe: Pigs in a Blanket!

Just in time for Superbowl, right? Are you hosting a party this year? Or maybe you’ve been invited to one?

Either way, you’ve gotta make something for everyone to munch on. Football parties are all about the snacks!

Nothing beats a whole day devoted to guacamole, buffalo wings, and 7-layer dip. I don’t care much about the game to be honest, just give me all the football food!

And let’s not forget pigs in a blanket. These are a total classic, beloved by both young and old. When my friends all get together, there’s almost always a big platter of these. The kids go crazy for them, and so do the grownups!

This version takes pigs in a blanket to the next level. They’re served with a sweet and tangy honey mustard dipping sauce, and made with an easy puff pastry recipe that whips up in just a few minutes. It’s buttery as can be, and you can really taste the difference from the frozen stuff that’s mostly made with partially hydrogenated shortening.

And it bakes up so incredibly flaky! Just look at all those layers!

WHAT ARE PIGS IN A BLANKET?

Pigs in a blanket are a classic party food made by wrapping mini hot dogs in dough and baking them until golden brown and delicious.

For the pastry, you can use crescent rolls, biscuits, pizza dough, soft pretzel dough, or even pie crust, but I recommend puff pastry because I think it’s the easiest option. There’s no yeast so you don’t have to wait for anything to rise, and it bakes up so unbelievably light and flaky, with a buttery taste like nothing else.

I like to serve them with a dipping sauce. The kids usually just go for good old ketchup, but honey mustard is a really tasty option as well. I’ve included my honey mustard dipping sauce recipe in the card below.

HOW TO MAKE PIGS IN A BLANKET

These are really simple and fun to make.

I’m going to dive right in to how to form them from puff pastry that’s already prepared and chilled, but if you need to see a step-by-step on how to make the dough, be sure to check out this post: Easy Puff Pastry Recipe. There’s also a video tutorial embedded in the recipe card below.

Start by draining your mini hot dogs, and patting them dry thoroughly with paper towels.

Then, set them aside while you roll out the pastry.

I find it easiest to divide the dough into two equal portions before rolling it out. It’s just more manageable this way.

Place the other half in the fridge while you work. (It’s really important to keep puff pastry as cold as possible. If it gets too warm it will be very difficult to work with and you won’t get the flaky layers you’re after.)

Aim for a rectangle about 9-inches by 18-inches, and be sure to dust your work surface and rolling pin with flour to keep things from sticking.

Next, trim away any uneven edges so you have a perfect rectangle. Then, cut the rectangle into long strips, about 1 1/2-inches wide. I like to use a pizza cutter for this!

Now grab a mini hot dog and place it at one end of a strip. Roll the pastry around the mini hot dog, overlapping it slightly, and trim away the excess.

Brush a little bit of water on the tail end of the pastry, just to seal things up, and press it gently so it adheres.

Continue this process with all the remaining hot dogs and puff pastry.

Once all your pigs in a blanket are made, place them seam-side down on a parchment-lined baking sheet, and pop them into the freezer for at least 20 minutes.

HOW TO SERVE PIGS IN A BLANKET

When I make these, I like to time them so that they’re still hot from the oven when my guests dig in.

Just arrange them on a serving platter and place a little bowl of honey mustard on the side, for dipping.

They’ll stay warm for about 15 to 20 minutes. But they’re still really tasty even after they’ve cooled to room temperature!

CAN YOU WRAP PIGS IN A BLANKET THE NIGHT BEFORE?

This is a great make-ahead recipe!

Make the pastry and wrap your pigs in a blanket the night before, or even sooner! Once they’re frozen hard on the baking sheet, you can transfer them to a zip-top bag and they’ll keep in the freezer for months!

Whenever you’re ready to serve them, just place them on a parchment-lined baking sheet (frozen) and bake them off as per the recipe directions. So convenient!

HOW TO REHEAT PIGS IN A BLANKET

It’s fine to leave cooked pigs in a blanket out for a few hours at room temperature, but if you want to reheat them you totally can.

Just place them back on the baking sheet and pop them in a very low oven (my oven has a “keep warm” setting that’s 170 degrees F; this is perfect!) until warmed through.

A few more of my favorite appetizer recipes:

Chilled Crab Dip
Cheese Puffs
Deviled Eggs
Spinach Artichoke Dip

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Pigs in a Blanket with Honey Mustard Dipping Sauce

Servings: 30

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Ingredients

For the Pigs in a Blanket:

▢ 1 batch Easy Homemade Puff Pastry , (recipe follows)
▢ 14 ounces (396.89 g) mini hot dogs

For the Puff Pastry:

▢ 2 cups (250 g) all-purpose flour
▢ 1 teaspoon kosher salt
▢ 1 1/4 cups (283.75 g) unsalted butter, (2 1/2 sticks), cold
▢ 1/2 cup (118.29 ml) cold water

For the Honey Mustard Dipping Sauce:

▢ 1/4 cup (56 g) mayonnaise
▢ 1/4 cup (59.15 ml) honey
▢ 1/4 cup (62.25 g) mustard, (I used a combination of Dijon and yellow mustard)
▢ 1/8 teaspoon paprika, (for garnish)

Instructions

To Make the Pigs in a Blanket:

Drain the mini hot dogs and pat them dry with paper towels.
Divide the puff pastry in half, wrap one half in plastic wrap and keep in the refrigerator.
On a lightly floured surface, roll out the other half to a rectangle shape about 9 inches by 18 inches.
Trim away any uneven edges, then cut the pastry into 1 1/2-inch wide strips.
Place a mini hot dog at one end of a strip, and roll the pastry around it, allowing it to overlap slightly.
Trim off the excess pastry and seal the seam by brushing on a little water and pressing gently.
Place the unbaked pig in a blanket on a parchment-lined baking sheet with the seam side down.
Repeat with the remaining mini hot dogs and pastry.
Chill the unbaked pigs in a blanket in the freezer for 20 minutes minimum, or overnight.
Bake in a preheated 400-degree F oven for 25 to 35 minutes, or until puffed and golden.
Serve with honey mustard dipping sauce.

To Make the Puff Pastry:

Place the flour and salt in a large bowl and whisk to combine.
Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
Stir in the cold water until a thick, shaggy dough forms.
Gather the dough into a ball, flatten it into a disk shape, and wrap in plastic wrap.
Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
Fold the dough in thirds, like a letter.
Turn 90 degrees, roll, and fold again.
Repeat about 4 more times, wrap the dough in plastic wrap, and chill for 1 hour or overnight.

To Make the Honey Mustard Dipping Sauce:

Stir the mayonnaise, honey, and mustard together until combined.
Transfer to a serving bowl and dust with paprika for garnish.

Notes

For more info on the puff pastry, click here: Easy Homemade Puff Pastry.

Calories: 154kcal, Carbohydrates: 11g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 205mg, Potassium: 35mg, Fiber: 1g, Sugar: 2g, Vitamin A: 240IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg

Cuisine: American

Course: Appetizer, Main Course, Snack

Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Allie

Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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