Description
This classic Pigs in a Blanket recipe features juicy hot dog pieces wrapped in golden, buttery crescent roll dough with melty American cheese and a hint of Dijon mustard. Baked until perfectly golden and brushed with a flavorful garlic and onion butter, these bite-sized snacks are perfect for parties, quick lunches, or game day treats.
Ingredients
Scale
Main 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
For Serving
- Ketchup, mustard, and Maldon salt to taste
Instructions
- Preheat the oven. Set the oven to 375 degrees Fahrenheit. Line a medium baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the dough. Remove the crescent roll dough from the package carefully keeping it intact. Gently pull the dough into four rectangles by pinching the middle seams of the triangles so they stay together.
- Cut the dough into strips. Using a pizza cutter, cut each rectangle into three long strips approximately 3/4-inch by 4-inches, resulting in twelve strips total.
- Cut hot dogs and cheese. Slice each hot dog into thirds to make twelve pieces. Cut each slice of American cheese in half, then into thirds, yielding six small pieces of cheese.
- Assemble the pigs in a blanket. Optionally brush each dough strip lightly with Dijon mustard. Place one piece of cheese at the bottom of a strip, then a hot dog piece on top. Roll the dough around the hot dog and cheese and place seam-side down on the lined baking sheet.
- Bake. Place the baking sheet in the preheated oven and bake for 12 minutes or until the dough is golden brown and the cheese has melted.
- Prepare the garlic onion butter. While baking, melt salted butter in a small saucepan and stir in garlic powder and onion powder until combined.
- Brush and garnish. When pigs in a blanket come out of the oven, brush them generously with the garlic and onion butter mixture. Sprinkle with Maldon salt to taste.
- Serve. Serve warm with ketchup, mustard, or your favorite dipping sauces.
Notes
- Use full slices of American cheese for a gooier melted texture.
- If you prefer, swap hot dogs for mini sausages or vegetarian sausages.
- The Dijon mustard adds a subtle tang, but you can omit it if preferred.
- Brush the tops with the butter mixture immediately after baking for best flavor absorption.
- To make it spicier, add a pinch of cayenne pepper to the butter mixture.
- Leftovers can be reheated in the oven to keep the dough crisp.
Nutrition
- Serving Size: 1 pig in a blanket
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 20 mg
