Pigs in a Blanket, also known as mini crescent dogs, are easy-to-make, easy-to-eat finger food and are a huge hit with kids or adults. Make these as a party appetizer, or enjoy them as a fun lunch with your family.
You’ll love this Pigs in a Blanket recipe because it’s so completely simple. Just 5 ingredients, a few minutes of wrapping up your pigs in their blankets, and a trip through the oven are all it takes to make the best appetizer ever.
Plus, my recipe for pigs in blankets is different from the ones you’ve made before. We are adding Dijon mustard and cheddar cheese inside of the rolls so that the little smokies are perfectly tasty, with or without ketchup and mustard on the side for dipping.
Be sure to check out all of my easy appetizer recipes. If you like easy apps, try making Deviled Eggs, Ham and Cheese Roll-Ups or Honey Mustard Pretzels next.
If you’re making these during the holidays, you might want to pick up 2 more cans of crescent rolls to make this sweet pull apart crescent Christmas tree!
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Crescent Rolls: You’ll need two cans of refrigerated crescent roll dough to wrap a package of mini hot dogs. I love these flaky rolls so much because they work well in so many recipes, like my Taco Ring.
- Little Smokies: These are the perfect size for snuggling up into a crescent roll blanket. You can choose which variety you like. The traditional is a pork-based smoked sausage, or you can get the all-beef or turkey little smokies instead.
- Mustard: I always reach for Dijon Mustard. The flavor is bright, but also mild and refined.
- Cheddar Cheese: I buy sandwich sliced cheese at the deli or packaged and then cut those slices into 6 squares each. It’s the perfect amount of cheese to go inside of our pigs in a blanket.
- Butter: Crescent rolls are already buttery and amazing, but a little bit more butter makes this appetizer perfect. The rolls will be browned and flaky after a brush of melted butter.
How to Make Pigs in a Blanket
- Preheat the oven to 375°/190°C and line a pan with parchment paper.
- Prep Crescent Rolls: Unroll the crescent rolls and separate them along the lines. Then cut each triangle into three pieces lengthwise to make 3 skinny triangles.
- Roll: Brush each dough triangle with Dijon mustard, place a piece of cheese and a beef frank at the wider end, then roll up the dough. Do this with all of the little smokies.
- Brush the tops of the rolls with melted butter and bake for 15 minutes until golden brown (but not too dark).
- Serve hot with Ketchup and Mustard for dipping.
Tip!
You’ll have some extra ingredients at the end! You will start with 48 crescent dough skinny triangles, 42 squares of cheese, and 1 package of little smokies. The package should have 40 franks in it, maybe give or take 1. You can roll up the extra dough and cheese and bake separately if you like!
Recipe Notes
- Make Everything Bagel Dogs: Sprinkle a bit of Everything Bagel Seasoning on top of the rolls before baking to give them some extra flavor.
- Use Other Sausages: I think Lil Smokies are just made for this recipe, but cut hot dogs or any other small soft sausage will work just fine.
- Adjust the ingredients: You don’t have to add mustard and cheese to the inside of pigs in a blanket if you don’t want to. You can also use a different type of cheese, or a different style of mustard if you prefer.
More Appetizer Recipes to Try
Don’t forget to check out all of my Appetizer Recipes here. I suggest that you start with one of these favorites:
FAQs
Texans call pigs in a blanket Kolache or Klobasniky – sometimes. Czech settlers in that region popularized a version of meat-filled pastries that is not quite the same as crescent dogs, but occasionally the terms are interchanged.
The mini version of pigs in a blanket is a great appetizer, but you can adjust this recipe and use crescent rolls to wrap hot dogs or larger smoked sausages too. You’ll need 1 crescent roll and a half slice of cheese per hot dog if you do it this way. The rest of the recipe stays the same.
You can easily prepare the rolled crescent dogs the day before. Just roll them up, place them on the tray, then wrap with plastic wrap and refrigerate. Brush with butter just before baking as directed.
Save this recipe for Pigs in a Blanket! I know you’re going to be looking for it the next time you host or attend a party. This truly is the perfect party appetizer for any occasion.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pigs in a Blanket
Equipment
- cutting board
- Pastry brush
- Baking pan
Ingredients
- 2 x 8-ounce cans crescent rolls
- 2 tablespoons Dijon mustard
- 1 x 14-ounce package beef little smokies patted dry
- 7 slices cheddar cheese each sliced into 6 pieces
- 6 tablespoons melted butter
Instructions
- Preheat the oven to 375°F/190°C, and line a pan with parchment paper.
- Unroll the crescent rolls, and slice along the lines (cut each triangle in 3 pieces lengthwise to make 3 skinny triangles).
- Brush each with Dijon mustard, place a piece of cheese and a beef frank at the wider end, then roll up the dough. Repeat with the rest and place on a sheet pan. Brush with melted butter, and bake for 15 minutes or until golden brown (but not too dark).
- Serve with ketchup and mustard.
Notes:
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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