Crescent Roll Pigs in a Blanket

Crescent roll hot dogs: pigs in a blanket
Diana Rattray
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: 8 Servings

Little hot dogs wrapped in crescent rolls make a delicious lunch or snack. Affectionately named "pigs in a blanket," they're also the perfect hors-d'oeuvres for a party or casual gathering, and kids can't get enough of them. Bake them for a party or as a television snack and watch them quickly disappear.

Pigs in a blanket is a common term for hot dogs or Vienna sausages baked in a crescent roll (the name also refers to pancake wrapped breakfast sausages). They are quick to make using canned refrigerated crescent rolls. While you could make the dough from scratch, the canned variety comes in the perfect shape needed to wrap the hot dogs and makes the recipe a breeze.

Use a type of cheese that will melt well when baked: Cheddar and American are classic choices. Garnishing the rolls with sesame or poppy seeds adds a little nutty flavor, and dresses them up when serving to adults.

Serve your pigs in a blanket with your favorite mustard. Kids are bound to like plain yellow mustard, and some will even prefer ketchup. Other ideas include a Creole mayonnaise sauce, a combination of mustard and mayonnaise, or your favorite specialty mustard.

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Ingredients

  • 8 hot dogs
  • 4 slices cheddar cheese (or American cheese)
  • 1 (8-ounce) tube crescent rolls (refrigerated canned)
  • Optional: 1 egg (lightly beaten with 1 tablespoon of water)
  • Garnish: sesame seeds or poppy seeds

Steps to Make It

  1. Gather the ingredients. Heat oven to 400 F.

  2. With a sharp knife, cut each hot dog down the middle lengthwise, almost all the way through.

  3. Cut each slice of cheese into 6 narrow strips to produce 24 strips total.

  4. Fit three strips of cheese into each hot dog.

  5. Separate the crescent dough into triangles and wrap each hot dog: Start with the long end of the triangle, stretching the dough a little to completely cover the hot dog.

  6. If desired, brush the tops of each crescent wrapped hot dog with the optional egg and water mixture. Sprinkle lightly with sesame or poppy seeds.

  7. Place the wrapped hot dogs on a parchment paper or foil-lined baking sheet. Bake for 9 to 12 minutes, or until golden brown.

  8. Remove the pigs in a blanket to a serving plate and serve warm with the preferred mustard or dipping sauce.

  9. Enjoy!

Tip

  • Store any leftover pigs in a blanket covered in the refrigerator. Reheat in the microwave for breakfast, lunch, or a snack.

Variations

  • To make smaller, bite-sized portions, fill the hot dogs with the cheese and then cut them in half crosswise. Cut a crescent roll triangle in half to wrap the hot dog halves.
  • Use Vienna sausages or small pre-cooked breakfast sausages, cutting the crescent roll in half to fit the smaller size.
  • If you substitute sausages, you must first cook any that aren't pre-cooked as the baking time will not be sufficient.
  • You can omit the cheese for plain crescent roll hot dogs.
  • Use veggie dogs for a vegetarian option. The Pillsbury brand crescent rolls are vegan.