Name: Pigs in a Blanket Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 hot dogs; 2 slices American cheese; 1 package crescent roll triangle dough; 1 tablespoon Dijon mustard; 2 tablespoons salted butter; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; Ketchup; Mustard; Maldon salt or flaked sea salt

There’s just something delightfully nostalgic and satisfying about these little baked bites — warm, cheesy, a touch buttery, and perfectly golden. This Pigs in a Blanket Recipe is my go-to for quick snacks or casual gatherings where everyone loves snacking on finger food that’s both familiar and fun.

A white plate holds a pile of small golden-brown crescent rolls wrapped around dark reddish-brown mini sausages, with a light sprinkle of green herbs on top. The crescent rolls have a shiny, smooth texture showing clear layers of dough wrapping each sausage tightly. At the back, there's a blurred view of two small white bowls, one with creamy light yellow dip and the other with bright red sauce. The whole setup is on a white marbled surface with a folded white and black patterned cloth near the plate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pigs in a Blanket Recipe
Top Tip
How to Serve Pigs in a Blanket Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pigs in a Blanket Recipe

Why You'll Love This Recipe

I always keep crescent roll dough in my fridge for easy wins like these pigs in a blanket. They’re quick to prep, customizable, and somehow even better than the ones you get frozen from the store. It’s a simple recipe, but that’s what makes it a crowd-pleaser every time.

Easy Prep: Takes only about 20 minutes from start to finish — great for last-minute snacks.
Cheesy Goodness: The melted American cheese inside each roll-up adds a melty, gooey surprise you’ll wish for in every bite.
Buttery Herb Finish: Brushing the baked bites with garlic and onion spiced butter? Game changer — such a flavorful step!
Customizable: You can swap hot dogs for cocktail sausages, add your favorite dipping sauces, or tweak spice blends easily.

A white bowl filled with small, golden-brown crescent rolls wrapped tightly around little sausages, each roll showing flaky layers with slight shine and sprinkled with small green herbs. The sausages peek out from the ends of the rolls, showing a shiny reddish-brown color. To the side inside the bowl, there is a small round container filled with bright red ketchup. The bowl is placed on a white marbled surface with a black and white striped cloth partially visible under it. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe relies on simple, pantry-friendly ingredients that work together to create that warm, comforting flavor and texture combo. The crescent roll dough gives you that flaky, buttery exterior, while the cheese and hot dog inside make every bite crave-worthy.

Flat lay of sliced hot dogs, small pieces of American cheese, neatly cut strips of crescent roll dough, a small bowl of smooth Dijon mustard, a pat of golden salted butter, scattered garlic powder and onion powder, and a few sprinkles of flaked sea salt arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Hot Dogs: I like using regular hot dogs for that classic flavor, but beef or chicken sausages also work well if you want to mix it up.
American Cheese: It melts beautifully and adds creaminess — you could try cheddar for a sharper taste, but the mild flavor complements the dough perfectly.
Crescent Roll Dough: Using the triangle dough keeps prep super easy and gives you that flaky, buttery texture with minimal effort.
Dijon Mustard: Just a thin brush adds a subtle tang that cuts through the richness and elevates the overall flavor.
Salted Butter: The base to your flavorful finishing glaze, it helps carry the garlic and onion powders and keeps the bites moist.
Garlic Powder & Onion Powder: These add an aromatic savory kick in just the right amount.
Ketchup, Mustard & Maldon Salt: Perfect for serving alongside for a touch of acidity, tang, and salty crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love jazzing these up depending on the occasion or what I have on hand — and honestly, you’ll probably want to do the same! It’s a recipe that invites personalization without overcomplicating things.

Swap the Hot Dogs: I’ve made this with mini sausages or even veggie dogs, and it works just as well. Great if you’re accommodating different tastes.
Cheese Variations: Try pepper jack for a little heat or mozzarella for stringy, melty goodness.
Add Spices: Before baking, sprinkle a tiny pinch of smoked paprika or cayenne on the dough strips for a subtle smoky twist.
Try Different Mustards: Spicy brown mustard or even a honey mustard glaze can bring new flavor dimensions.

Step-by-Step: How I Make Pigs in a Blanket Recipe

Step 1: Prep the Crescent Roll Dough

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper — saves you cleanup time later. Take the crescent roll dough out and gently pull it into four rectangles, making sure to pinch the middle seam where the triangles meet so they don’t separate when you cut and roll.

Step 2: Cut into Strips and Prepare Fillings

Use a pizza cutter to slice each rectangle into three long strips, about ¾ inch wide by 4 inches long. Then, cut your hot dogs into thirds and slice the cheese so you have small pieces that fit nicely onto the dough strips.

Step 3: Roll ‘Em Up

Brush a little Dijon mustard over each dough strip—don’t overdo it or the dough will get soggy—and layer a piece of cheese at the bottom, then a piece of hot dog on top. Roll tightly and place seam side down on your baking sheet.

Step 4: Bake to Golden Perfection

Bake for about 12 minutes until they’re golden and the cheese has melted beautifully inside. Keep an eye on them so they don’t burn — ovens vary!

Step 5: Butter ‘Em Up and Add Finishing Touches

While baking, melt your butter and whisk in garlic and onion powder. As soon as the pigs in a blanket come out, brush them generously with this flavorful butter blend and sprinkle some flaky sea salt on top. Serve warm with your favorite dipping sauces.

Top Tip

Over the years, I’ve learned a few tricks that really elevate this classic snack to something more special and foolproof.

Keep Dough Intact: Pinching the crescent roll seams to form rectangles prevents the dough from tearing while rolling—trust me, it makes all the difference.
Don’t Overbrush Mustard: A light touch on the dough with Dijon means flavor without sogginess.
Use a Pizza Cutter: It’s the easiest and cleanest way to get those even strips so your rolls bake uniformly.
Butter Brush after Baking: Adding garlic-onion butter after baking keeps the rolls moist and adds an irresistible savory finish.

How to Serve Pigs in a Blanket Recipe

Garnishes

I usually sprinkle Maldon sea salt on top after buttering because those flaky crystals add a lovely crunch and pop of flavor. A bit of fresh parsley or chives looks pretty if you’re serving these at a party.

Side Dishes

These go fantastic with a side of crunchy pickles, a creamy coleslaw, or even a fresh green salad to balance out the richness. And don’t forget classic ketchup and mustard – keep a few dipping sauces on the table for variety!

Creative Ways to Present

For gatherings, I like arranging them in a wreath shape on a large platter with small bowls of dips in the center. This not only looks inviting but makes it easy for everyone to grab their favorite bite and sauce combination.

Make Ahead and Storage

Storing Leftovers

I store leftover pigs in a blanket in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to regain that crispiness—it keeps them far from soggy.

Freezing

You can freeze these before baking by arranging them on a baking sheet, freezing until firm, then transferring to a freezer bag. When you’re ready, bake straight from frozen by adding a few minutes to the bake time. It’s perfect for prepping snacks in advance.

Reheating

I like reheating in a 350°F oven for about 5-7 minutes, which crisps the dough back up without drying out the cheese inside. Avoid microwaving if you can—it tends to get rubbery quickly.

Frequently Asked Questions:

Can I use other types of cheese in this Pigs in a Blanket Recipe?

Absolutely! While American cheese melts really well and gives a smooth, creamy texture, you can experiment with cheddar, pepper jack, or mozzarella for different flavors and textures. Just make sure it’s sliced thinly enough to melt inside the dough during baking.

Is there a way to make this recipe gluten-free?

Yes! You can use gluten-free crescent roll dough available in some stores or make your own gluten-free dough if you’re comfortable with baking. Just be sure to check ingredients on all processed items, including hot dogs and cheese, as some might contain gluten additives.

Can I prepare pigs in a blanket ahead of time?

Definitely! You can assemble them ahead and store them on a baking sheet in the fridge for a few hours before baking, or freeze unbaked rolls as described earlier. This makes entertaining much simpler when guests arrive.

What dipping sauces go best with pigs in a blanket?

Classic ketchup and yellow mustard are always winners, but spicy brown mustard, honey mustard, or even a smoky barbecue sauce add great flavor variations. For a twist, try ranch dip or a cheese sauce on the side.

Final Thoughts

This Pigs in a Blanket Recipe is one of those simple pleasures I keep coming back to — whether it’s for family movie nights, quick after-school snacks, or casual get-togethers. It’s comforting, easy to make, and offers that nostalgic satisfaction of a classic finger food done really well. I’m confident you’re going to enjoy this one just as much as I do when you bring it to your table.