Pigs in a Blanket
This classic party recipe is the ultimate appetizer or snack! Flaky, buttery crescent rolls wrap up a juicy mini-hot dog and bake to perfection in this easy pigs in a blanket recipe. Made with two ingredients (three with cheese) and ready in minutes this satisfying snack hits the spot!
Pigs in a blanket… what a name, right?!
If you can believe it, only as an adult did I realize that most of the world knew these mini hot dogs wrapped in crescent roll dough as “pigs in a blanket”. Growing up, my mom often made the full-size hot dog version of these as a special treat, but she called them “crescent dogs” or “crescent roll hot dogs”, and that’s the only name I ever knew them by.
In fact, my grandma would make stuffed cabbage rolls on a fairly regular basis and she called THOSE pigs in a blanket, so I was utterly confused when I saw a recipe for “pigs in a blanket” that were my beloved crescent dogs, ha! I’ve also seen pigs in a blanket refer to a link of sausage wrapped up in a pancake, so there’s that, too. Whew!
A true, pig in a blanket is made with two ingredients, cocktail-sized mini hot dogs and crescent rolls. The mini hot dogs are typically sausage, which is made from pig, thus giving the snack the iconic name, Pig in a Blanket. While there are many ways to dress this recipe up and make it your own, the classic pig in a blanket comes down to a savory, juicy sausage filling and a buttery, flaky crescent roll wrapping.
BUT! Enough about the name, let’s talk about these retro, iconic, and utterly addicting hot dogs, because they are SO. GOOD.
Why we LOVE These…
Easy, handheld snacks that require minimal prep and result in maximum appreciation truly are the holy grail of easy entertaining. These pigs in a blanket are easily one of my favorite snacks or appetizers to make for any sort of gathering for a number of reasons including:
- Quick prep time: Simply slice and roll and these piggies are ready to bake.
- Easy to make ahead of time: They store well and reheat easily in the oven making them a great snack for baking ahead.
- Versatile: With a simple base recipe it’s easy to add to the classic and dress them up for any occasion.
- An absolute hit: From young to old, everyone enjoys these!
Three Simple Ingredients!
It seriously could not be easier, and you only need two ingredients:
- Mini Hot Dogs: One of the most popular brands is Lil’ Smokies.
- Crescent Roll Dough: You will need two packages or you can try making your own from scratch with my Crescent Roll Dough Recipe.
- Cheese: Optional, but highly encouraged, I use American cheese because that’s what my mom used when I was a kid. It melts wonderfully, and it’s just plain good. However, feel free to use cheddar, pepper jack, whatever you’d like!
Easy Step-By-Step Directions
- Prepare for baking: Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking sheet.
- Cut the dough: Unroll the crescent rolls, separate the triangles and then using a pastry cutter or pizza cutter, slice each triangle into three strips.
- Add cheese: If using cheese, cut a slit into the center of a mini hot dog and place a small piece of cheese into the slit.
- Roll the pig into the blanket: Place a mini hot dog on the wide end of the strip and roll-up.
- Move to baking sheet: Place point side down on the baking sheet and repeat with the rest of the crescent rolls. Note, you may have leftover mini hot dog.
- Bake for 15 to 20 minutes, or until golden brown.
Helpful Tips
To prevent soggy pigs in a blanket: Pat the hot dog or Lil’ Smokies with a paper towel prior to wrapping in the crescent dough to decrease the amount of moisture you add in. This will keep the pigs in a blanket crispy, not soggy.
To make full-sized hot dogs: If you want to do full-size hot dogs, simply skip the step of slicing the crescent rolls into three, and roll one dog in each full triangle of crescent roll dough.
Alternatives for Wrapping Pigs in a Blanket
I grew up with crescent dogs wrapped in crescent roll dough – it’s the only thing my mom ever used. Some other blanket options include:
- Biscuit dough
- Pretzel dough
- Puff pastry
- Pizza dough
Feel free to use store-bought or homemade doughs for any of these wrappings.
Recipe Variations
To me, there is nothing better than a cheesy pig in a blanket but if you are looking for some ways to switch up a classic… here are a few different variations to try!
- Garlic Butter Pigs in a Blanket: Brush the tops of the pigs in a blanket with garlic butter. Check out the garlic coating from my Garlic Knots for an easy garlic butter recipe.
- Bacon + Jalapeño: For a little extra kick, add a slice of jalapeño followed by a small piece of fried bacon, and then the sausage (with cheese inside) before wrapping and baking.
- Everything Bagel Pigs in a Blanket- Serving these pigs in a blanket in the morning? Brush the tops with a little melted butter and sprinkle with everything bagel seasoning.
- Mummies: Dress them up as crescent roll hot dog mummies for Halloween!
Dipping, Dunking, and Serving Suggestions
- Classic burger sauce
- Mustard: Honey mustard, traditional mustard, ground mustard, etc.
- Ketchup
- BBQ Sauce
- Bloomin’ Onion Sauce
- Spicy Cheese Dipping Sauce
Storing, Freezing, and Reheating
- Storage Tips: These are best served warm or at room temperature the day they are made, but leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
- Freezing Tips: Freeze unbaked pigs in a blanket by assembling and then freezing in a single layer on a baking sheet for about 2 hours. Once frozen transfer to a freezer-safe container and freeze up to 3 months.
- Cooking from Frozen: Preheat the oven to 400°F and place pigs in a blanket on a lined baking sheet about 1 inch apart. bake for 25 minutes or until golden and crisp!
- Reheating Tips: Pop baked pigs in a blanket back into the oven at 350°F and bake for 8 to 10 minutes before serving.
- Serve Cold: Some people enjoy these pigs in a blanket served cold. Once they have been refrigerated they are not going to be as flaky or crispy. It’s totally up to you if you want to serve them cold.
Try These Crowd Favorite Appetizers Next!
- Dry Rubbed Crispy Baked Chicken Wings
- Homemade Soft Pretzels
- Nuts and Bolts Recipe
- Homemade French Onion Dip
Whether you’re looking for an easy appetizer or snack for a kids’ party, for the Super Bowl, game night or your run-of-the-mill Saturday night, these pigs in a blanket (or maybe they’re piglets in a blanket since they’re mini?!) will ALWAYS be a sure-fire hit.
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Pigs in a Blanket
Ingredients
- 28 ounce (793.79 g) package mini hot dogs, cocktail franks or “Lil Smokies”
- 2 packages crescent rolls
- Sliced American cheese, optional
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet.
- Unroll the crescent rolls, separate the triangles, and then using a pastry cutter or pizza cutter, slice each triangle into three strips.
- If you are using cheese, cut a slit into the center of a mini hot dog and place a small piece of cheese into the slit.
- Place a mini hot dog on the wide end of the strip and roll up. Place point-side-down on the prepared baking sheet and repeat with the rest of the crescent rolls (you may have leftover mini hot dogs).
- Bake for 15 to 20 minutes, or until golden brown. Serve plain or with ketchup and mustard on the side. These are best served warm or at room temperature the day they are made, but leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Notes
- Full-Size: If you want to make full-size hot dogs, simply use regular hot dogs and a full crescent roll triangle for each hot dog (do not slice into three strips). Bake as directed above.
- Storage Tips: These are best served warm or at room temperature the day they are made, but leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
- Freezing Tips: Freeze unbaked pigs in a blanket by assembling and then freezing in a single layer on a baking sheet for about 2 hours. Once frozen transfer to a freezer-safe container and freeze up to 3 months.
- Cooking from Frozen: Preheat the oven to 400°F and place pigs in a blanket on a lined baking sheet about 1 inch apart. bake for 25 minutes or until golden and crisp!
- Reheating Tips: Pop baked pigs in a blanket back into the oven at 350°F and bake for 8 to 10 minutes before serving.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe is great for brunch at church. I used this recipe twice.
You might need to adjust to 375 for 10 minutes as instructed on the crescent roll package. Mine were completely burnt at 400.
I made these for my boyfriend’s 65th birthday party. We had an open house and I made them throughout the entire time of the party. Everyone loved them. I did exclude the cheese because not everyone can eat cheese. I kept them warm in a crockpot on low lined with parchment paper. I’m glad that I read the tips for not making them soggy using a paper towel to dry the excess liquid and poking the sausage with a fork before rolling them. This was my first time making them and they are very easy to make. I did have to turn my oven down to 375° and baked them for about 15 minutes rotating the cookie sheet halfway through and checked them every few minutes after rotating them. I pre-rolled them the night before and found out after making the first batch straight from the refrigerator that they didn’t really puff up and I got nervous causing them to be cooked longer and I lowered the rack in the oven to under the middle level and they finally browned. The next batch was more at room temperature and they puffed up and were golden. I still rotated the cookie sheet halfway through the baking time. I served them with ketchup, mustard and a applewood smokey mustard.
Michelle you are the best! I know we’re behind the times but I just did this tonight and it was amazing!! hubby and I both loved it. And for dessert, I advise these wonderful toasts, they are already like a tradition for our table https://topfood.club/en/reczeptyi/b-reak-fast/toasts/sweet-toasts/mixed-berry-french-toast.html
Yummy. Our 3 year old grandson loves them! We do too. We haven’t had them for years
I make Challah every week for our Sabbath and holiday meals. When I am inspired, or when the kids request them, I use the Challah dough to make ‘franks in blankets.’ The rich Challah dough is a perfect blanket for the mini hot dogs.
We used to make these all the time for get-togethers – why have I never considered adding cheese?! #mindblown
This looks cute and tempting. I’m trying this right away.
Oh my gosh! The other day when I asked hubs what he wanted for dinner he said ‘pigs in a blanket’ and I was like “oookkkkkaaayyy”. I’m not sure how it came out next that he meant cabbage rolls. I told him he was wrong; pigs in a blanket are crescent wrapped hot dogs. I had to admit to him that he was sorta right after this post 😂
These pigs in a blanket loops perfect and yummy. I can almost taste them. Gotta try them, especially, with tge cheese added.
Thanks Ivory, enjoy!!
Years ago I tried spreading honey mustard on the crescent rolls before rolling up the little piggies. It’s now how I always make them – it adds nice flavor.
Oh I love that idea! I bet it’s delicious!
Oh my goodness, Michelle. These retro recipes are truly coming into vogue again. Was at a great-nephew’s birthday celebration and one of the grandmas brought a tray of ham slices, spread with cream cheese, wrapped around pickles and cut into pieces. She also made the salami roll-ups with cream cheese AND the dill dip in a pumpernickel bread. The younger crowd had never seen nor tasted these recipes from what? The 70’s ? 80’s ? It was funny ;)
I absolutely adore retro recipes! I’ve never made the salami roll-ups, but I’ve seen them and can’t wait to try them myself. Also, the ham, cream cheese and pickles sounds delicious! I LOVE dill dip, but never put it in pumpernickel bread, that is genius! Totally doing that next time!
You use the cubed bread from the pumpernickel bread that your scoop out to dip & then eating the bread bowl is the best part! Deja vu, man!
Oh my! Upon seeing the title of today’s post, I have to admit my mouth was watering in anticipation of a stuffed cabbage recipe . . . . I hate to admit that I was a bit disappointed. But then I just laughed at myself and the anticipation that set me up wrongly. Oh well, I am now wanting to make a batch of these little things and eat them all myself, dipped in ketchup. So even amidst my great disappoint is great appreciation for these little bites of comfort. I hope you get a good laugh out of this as I did. Thanks for posting a bit of comfort on this chilly day of flurries in Pittsburgh. :)
Ahhh so sorry for the confusion, but I totally understand! I’m not sure if you read the whole intro, but my entire life until 10 years ago I thought “pigs in a blanket” were stuffed cabbage rolls, too! That’s what my grandma always called them :) My mom always called these “crescent dogs”. I hope you’re not too disappointed; I’ll have to get to that “other” pigs in a blanket recipe sometime soon, too!
I tried your recipe for crispy chicken wings. Very disappointed. The skin was like rubber and I followed your recipe to a t.
Hi Judith, I’m so sorry to hear that :( I’ve made them tons of times and have had very consistent results, and a number of people have left reviews that they’ve turned out really well for them. Do you happen to have an oven thermometer to ensure that your temperature is correct? And did you use fresh wings, not frozen?
These are so cute and yummy looking! I haven’g made pigs in a blanket for years! I think my 9 year old grandson will love these…esp. since there’s cheese in them!
Thank you Char! I hadn’t had them for SO long, and then started making them occasionally a few years ago, and everyone is always so excited when they see them! I hope your grandson enjoys them :)
Well, of course, as an ancient Brit, I remember these as always served on Bonfire Night (Guy Fawkes, November 5th). Only they have always been called Sausage Rolls there. My mother always made them with tender shortcrust pastry and sausage filling – links of British bangers removed from their sacks and worked into a long roll then placed on one side of thin pastry rectangle and rolled up. Now I often use puff pastry and ground sausage, but they can be whatever you like.
Anyway, they are a great outdoor food.
I definitely want to try the ground sausage and puff pastry version, it sounds so good!
I was wondering of I could make these the night before. Then in the morning pop them in the oven?
We always called these crescent dogs! I thought I was going to find a sausage wrapped in pancake recipe when I opened my email …. ha ha! My (picky) kids and husband love these. I sometimes make these for dinner on busy days. Next time I will have to try adding American cheese …. I think my kids would love it.
My mom called them crescent dogs when we were kids, too! My kids love everything cheese, so I bet yours will, too! :)
Hi, here in England we have sausage rolls. Which is a sausage wrapped in puff paśtry it sounds like the same thing. Love the blog
That sounds delicious, totally trying it some time! And thank you :)
We love pigs in a blanket in the south! LOL I recently made a batch and before baking them I rolled the tops in Everything Bagel seasoning – they were a huge hit!!
Ooooh the everything bagel topping sounds amazing! Totally trying that next time!
Instead of the crescent rolls I like to use the bread sticks that come in a tube. Cut the dough into small strips and wrap. Made any way these are fun and delish!
Love that idea, too, thanks for sharing Terri!
Dear MICHELLE, I found a nice recipe article on ” PIGS IN A BLANKET” on your website. Surely I will love to try this recipe but I wish you could add a recipe video. by the way can you assist me about the food calories measurement of this recipe?
Hi Wali, Thanks for the feedback! I’m slowly adding a lot of recipe videos, but don’t have one for this particular recipe yet. I don’t have any nutritional or calorie information, but you could calculate it on your own using a site like MyFitnessPal.