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, and Maldon salt to taste

There’s something so irresistibly cozy about these golden, cheesy little bites. This Pigs in a Blanket Recipe takes that nostalgic snack to the next level with melty cheese, buttery spices, and just the right amount of tang from Dijon mustard. Trust me, once you try them fresh out of the oven, you’ll want to make them again and again.

A white plate holds a pile of golden brown crescent rolls wrapped tightly around small, shiny reddish-brown sausages. Each roll shows soft, flaky layers with a smooth, slightly glossy surface sprinkled with small green herb pieces. In the background, slightly out of focus, are two small white bowls filled with creamy pale yellow mustard and bright red ketchup. The plate rests on a white marbled surface, next to a white cloth with black stripes. 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’m all about easy appetizers that feel elevated, and this Pigs in a Blanket Recipe hits that perfect sweet spot. It’s quick, comforting, and everyone always asks for seconds—plus, the melty cheese inside is a game changer.

Cheesy Surprise: Each bite has a gooey piece of American cheese tucked inside for extra indulgence.
Dijon Kick: A thin brush of Dijon mustard adds a subtle tang that balances the richness beautifully.
Buttery Herb Finish: Brushing on garlic and onion spiced butter right out of the oven elevates the flavor.
Super Simple: Just a handful of ingredients and 20 minutes from start to finish—perfect for busy days or last-minute guests.

A white bowl filled with many small golden-brown crescent rolls wrapped around dark reddish-brown mini sausages, each piece sprinkled lightly with green herbs. On the right side of the bowl, there is a small section with bright red ketchup for dipping. The whole bowl is placed on a white marbled surface with a black and white striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here are super straightforward but thoughtfully chosen. The crescent roll dough gives you a flaky, buttery casing that bakes up golden and crisp. American cheese melts perfectly without overpowering, and the Dijon mustard cuts through the richness to keep things balanced. Plus, that flavored butter at the end is a little secret that makes these irresistible every single time.

Flat lay of sliced hot dogs, small chunks of American cheese, thin strips of crescent roll dough, a small dish of Dijon mustard, melted butter with a sprinkle of garlic and onion powder, a scattering of flaked sea salt, and dollops of bright red ketchup and golden mustard, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Hot dogs: Cut into thirds, they make perfectly bite-sized bites—feel free to use your favorite brand or even veggie dogs.
American cheese: Melts smoothly and adds just the right creamy texture inside.
Crescent roll dough: The flaky, buttery dough wraps each piece up beautifully—and using the whole rectangle ensures no gaps or tears when rolling.
Dijon mustard: Adds a mild tang that complements the savory fillings perfectly.
Salted butter: For brushing, it helps to crisp the dough while adding rich flavor.
Onion powder & garlic powder: These subtle seasonings in the butter give a delicious aroma and depth.
Ketchup, mustard & Maldon salt: Perfect finishing touches for dipping and finishing.

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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 how versatile this Pigs in a Blanket Recipe is because you can tweak it to suit your mood or dietary needs. Whether you want a little more kick, a vegetarian twist, or even something a bit fancier, the base is so easy to adapt.

Variation: Try swapping out the American cheese for pepper jack or cheddar to add extra flavor and a little spice—I did this once for a game day party and it was a hit!
Vegetarian option: Use vegetarian or plant-based hot dogs and cheese alternatives; the crescent dough remains the same and bakes beautifully.
Spiced up: Add a dash of smoked paprika or cayenne to the butter mixture for a smoky, spicy finish that wakes up the palate.
Healthier dough: For a lighter version, try whole wheat crescent rolls or even puff pastry, though you’ll want to watch the baking time closely.

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

Step 1: Prep the dough and cut perfectly

Start by preheating your oven to 375°F and lining your baking sheet with parchment paper to avoid sticking. The crescent roll dough usually comes in rectangles made of two triangles ready to pull apart—keep them intact! Gently pinch the middle seams to hold the shape, then use a pizza cutter to slice each rectangle into three long strips about ¾ inch wide and 4 inches long. This ensures even-sized pieces that wrap neatly around the hot dogs without tearing.

Step 2: Prepare your hot dogs and cheese pieces

Cut the four hot dogs into thirds, so you have twelve bite-sized pieces. Then slice your two American cheese slices into half, then into thirds to end up with six smaller pieces—this gives you just enough cheesy goodness in each roll without overwhelming the bite.

Step 3: Assemble with Dijon and roll

Brush each dough strip lightly with Dijon mustard; this adds a subtle tang and keeps the dough moist inside. Place a piece of cheese at the bottom end of each strip, top with a hot dog piece, and roll it up snugly. Lay the rolled pieces seam-side down on your parchment-lined pan. This part’s fun and a little like wrapping a tiny present—you want the dough tight enough to hold everything inside but not so tight that it tears.

Step 4: Bake and butter glaze finish

Bake the rolls for about 12 minutes or until they’re golden brown and the cheese inside is melted. While they’re baking, melt your salted butter in a small pan and stir in the garlic and onion powders. Once the pigs come out of the oven, brush them gently with the flavored butter and sprinkle with flaky Maldon sea salt. That final brushing is what takes these from just good to downright addictive!

Top Tip

Over the years, I’ve learned a few small tricks that make this Pigs in a Blanket Recipe foolproof and extra delicious every time—here’s what I want you to know from my kitchen:

Pinch the dough seam well: This keeps your rectangles from separating during baking, so you get a neat little blanket around the hot dog.
Don’t skip the butter glaze: It’s a small step, but that buttery, garlicky brush really makes the flavors pop and gives a beautiful sheen.
Use a pizza cutter for clean cuts: It’s way easier than a knife and you get perfect strips every time.
Serve warm right away: These are best enjoyed fresh, so plan to serve shortly after baking for that melty cheese goodness.

How to Serve Pigs in a Blanket Recipe

Garnishes

My go-to garnishes are a sprinkling of flaky Maldon sea salt and a tiny drizzle of Dijon mustard on the side for dipping. Sometimes I add a sprinkle of finely chopped chives for a touch of fresh color and mild onion flavor—plus, they give these bites a little bit of that party-ready polish.

Side Dishes

I usually serve these alongside crisp veggie sticks like carrots and celery or a simple green salad to balance the richness. If you’re feeling indulgent, a side of homemade baked beans or coleslaw pairs beautifully and turns these into a fuller snack or light meal.

Creative Ways to Present

For game day or kids’ parties, I like to arrange the Pigs in a Blanket on a platter in a spiral or a fun shape like a wreath, placing small bowls of ketchup and mustard in the center for dipping. Another cute idea is to skewer them—thread three or four on cocktail sticks and serve like little hot dog lollipops!

Make Ahead and Storage

Storing Leftovers

After they cool, store any leftovers in an airtight container in the fridge for up to 3 days. You might find the dough softens a bit in the fridge, so a quick reheat helps bring back that crispiness.

Freezing

I often freeze extras before baking—just assemble and place them on a baking sheet to freeze individually until firm, then transfer to a freezer bag. This way, you can bake a fresh batch anytime without extra prep. Frozen, they keep well for up to a month.

Reheating

For the best texture, I reheat leftover or frozen pigs in a preheated 350°F oven on a baking sheet for about 8-10 minutes, just until warmed and crisp again. Microwaving tends to make the dough a bit soggy, so I try to avoid that when possible.

Frequently Asked Questions:

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

Absolutely! While American cheese melts beautifully for this recipe, feel free to try cheddar, pepper jack, or mozzarella. Just keep in mind that some cheeses melt differently and may affect texture slightly.

What if I don’t have crescent roll dough?

If you don’t have crescent roll dough, puff pastry is a great substitute for similar flaky results. You can also use pre-made biscuit dough, but expect a slightly different texture. Make sure to roll it out evenly before cutting.

How do I prevent the dough from tearing while rolling?

Pinching the seams of the dough rectangles well before cutting is key. This keeps them intact. Also, don’t roll too tightly around the hot dog pieces—just snug enough to hold everything without stretching the dough too thin.

Can I make these ahead of time for a party?

Yes, you can assemble these a few hours ahead and keep them refrigerated until baking time. Alternatively, freeze them unbaked on a sheet tray, then bake from frozen adding a couple of extra minutes to the baking time.

Final Thoughts

This Pigs in a Blanket Recipe is one of those snacks that always brings me back to simpler, happier times—and yet feels fresh enough to impress any crowd. Whether for a last-minute snack, kid’s lunch, or grown-up cocktail hour, these little bundles of deliciousness never disappoint. I hope you enjoy making them as much as I do, and that they bring a bit of warmth and joy to your table.