Pigs in a Blanket

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go at a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

For more easy bite-sized apps, check out these Pizza Stuffed Crescent Rolls, our favorite Buffalo Chicken Pinwheels, and these Mozzarella Sticks.

Pigs in a blanket stacked up on a white plate with marinara sauce on the side.

Pigs in a Blanket

There are few things in life myself and my family love more than pigs in a blanket. It’s one of those nostalgic appetizers that I grew up eating and have continued to adore well into adulthood. What’s not to love? Salty all-beef hot dogs are wrapped up in soft crescent roll dough, stuffed with cheese, baked and then brushed with a totally addictive garlic butter. Literally, heaven on earth.

We love to eat these Pigs in a Blanket as appetizer, but we love them equally as much served for dinner with a big salad and some grilled veggies. Happy kiddos, happy adults.

There are a million different ways you can make pigs in a blanket, but our favorite is what I grew up with, good ol’ packaged crescent roll dough, American cheese and hot dogs. Here’s what you’ll need:

Ingredients in Pigs in a Blanket

  • Crescent roll dough. I grew up using crescent roll dough for pigs in a blanket, so that’s still what I use today. If you want to get a little fancier, you can also make pigs in a blanket with puff pastry. You still have the same effect, but the puff pastry is a little bit more flaky and crispy, whereas the crescent roll dough is soft and sweet. It’s just a personal preference!
  • Hot dogs. I use all-beef hot dogs, but use whatever you want! This would work with turkey dogs or even chicken hot dogs.
  • Cheese. I like to use American cheese here. It melts wonderfully and gives that all-American Pigs in a Blanket taste, but cheddar cheese would also work nicely.
  • Dijon mustard. This is optional, I usually do half with dijon, half without since my kids don’t tend to like it. All I do is spread a little bit of mustard on each strip of dough, the roll the hot dog up as I normally would.
  • Butter. You’ll need salted, melted butter. If you don’t have salted butter, that’s fine, just season the butter with to taste.
  • Spices. You’ll need garlic powder and onion powder.
  • Maldon salt. This is also optional, but I love topping these pigs in a blanket with big flakes of salt.

Dough laid out with a slice of cheese and cut up hotdog with rolled uncooked pigs in a blanket.

How to make Pigs in a Blanket

  • Prep the ingredients. Cut the hot dogs into thirds. Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangle that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket.
  • Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches.
  • Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
  • Wrap them up. If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on a baking sheet lined with parchment paper.
  • Bake. Bake for 12 minutes until golden brown and cheese has melted.
  • Make the garlic butter. While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flakes sea salt.

Pigs in a blanket on a sheet pan getting ready to be baked.

Pigs in a Blanket Sauce

There are so many options when it comes to a sauce for pigs in a blanket. Most of the time we serve them simply with ketchup and mustard. But here are some other options for you:

  • Chipotle ketchup. Mix a little bit of ketchup with chipotle powder or adobo sauce
  • Mix ketchup and mayo for a creamy dipping sauce.
  • For a little tang, mix a little bit of dijon mustard with mayo.
  • Honey mustard.

Can you make these in advance?

ABSOLUTELY! Please do. You can prep them a day in advance, cover with plastic wrap and then bake right before serving.

Pigs in a blanket cooked with cheese melted on the sides to the pan.

Substitutions and Tips and Tricks for Recipe Success

  • Swap out the crescent roll dough for puff pastry or even pizza dough if that’s what you have on hand
  • For a spicy pigs in a blanket, add in a little bit of crushed red pepper flakes or cayenne pepper to the garlic butter.
  • Use cheddar, pepper jack, or even gouda in place of the American cheese.
  • Don’t over cook them!
  • Feel free to swap out turkey or chicken hot dogs for the beef.

What to serve with pigs in a blanket?

  • These pretzel bites would be another great finger food to serve with the pigs in a blanket.
  • For a play on a chili cheese dog, serve them with the Best Chili Recipe Ever.
  • If you want to make the pigs in a blanket the star of your meal, try serving them with this simple, but filling Strawberry Avocado Salad.

Pigs in a blanket being dipped in red marinara sauce.

Pigs in a Blanket

5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Nicole Leggio
Servings 12 pigs in a blanket

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

Course Appetizer
Cuisine American
Keyword pigs in a blanket, hot dogs in crescent rolls

Ingredients

  • 4 hot dogs
  • 2 slices American cheese
  • 1 package crescent roll triangles
  • 1 tbsp dijon mustard
  • 2 tbsp salted butter
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • ketchup, mustard, and maldon salt for serving

Instructions

  1. Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.

  2. Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.

  3. Cut the hot dogs into thirds. You should have twelve pieces of hot dog.

  4. Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.

  5.  If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on prepared baking sheet.

  6. Bake for 12 minutes until golden brown and cheese has melted.

  7. While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.

Nutrition Facts
Pigs in a Blanket
Amount Per Serving (1 pigs in a blanket)
Calories 76 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 15mg5%
Sodium 211mg9%
Potassium 27mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 92IU2%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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