Pigs in a Blanket

Classic Pigs in a Blanket can be served at any type of gathering, even dinner parties for a fun retro appetizer. They’re always the first thing to go, even with the adults!

These easy Pigs in a Blanket are made with just two ingredients: crescent roll dough and some Lit’l Smokies (mini cocktail sausages). I think they’re cute with some poppy seeds sprinkled on, too, but that’s totally optional.

You can also make these Pigs in a Blanket in an air fryer!

How To Make Pigs in a Blanket with Crescent Rolls

It is so incredibly easy to make pigs in a blanket! There are really just two steps:

1. Cut: Cut the crescent roll dough into small strips that are slightly smaller than the mini hot dogs. Roll the mini hot dogs in the dough just until the dough goes around once. Cut off any excess dough and press the ends together.
2. Bake: Place them on a baking tray then pop them in the oven until they’re golden brown.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How long do you cook pigs in a blanket?

Pigs in a Blanket take about 15 minutes in a 350°F degree oven. Keep an eye on them since you want them to be nicely browned but not too done or the mini hot dogs won’t be as juicy and tender.

Best Dipping Sauces for Pig in a Blanket

We serve ours with mustard only but ketchup or buffalo wing sauce works well, too. You can also add hot sauce to the mustard or other sauces for a spicy hot dip. These little babies would be a great Super Bowl snack. Here are more dipping sauce ideas:

• Mustard: Regular, Honey Mustard, Sriracha, Mustard BBQ, Maple Mustard, Dijon, Spicy Mustard etc.
• Ketchup: Regular, Sriracha, Jalapeño, Hot & Spicy, Harissa etc.
• Cheese Sauce: Nacho, Queso, Velveeta, Pepper Jack etc.
• Hot Sauce: Tabasco, Habanero, Frank’s Red Hot, Cholula etc.
• Buffalo Wing Sauce
• Barbecue Sauce
• Ranch Dressing
• Maple Syrup
• Sweet Chili
• Garlic Aioli
• Toum (Lebanese Garlic Sauce)
• Comeback Sauce
• Fry Sauce
• Cranberry Sauce
• Marina Sauce

Pigs in a Blanket Variations

• Sausage: While this recipe calls for miniature cocktail sausages (or beef or turkey) you can use any pre-cooked sausage that you prefer including any smoked sausage, andouille, kielbasa, bratwurst, chicken or turkey sausage, or even vegan sausage. If you use a regular sized sausage simply use a whole triangle for each sausage.
• Toppings: Add poppy seed or sesame seed prior to baking. Add everything bagel seasoning and you have a bagel dog! After baking, brush with melted butter prior to seasoning.
• Spicy: Prior to wrapping in crescent roll add a slice of jalapeño or your favorite pepper.
• Bacon: Similar to the jalapeño, add a slice of bacon or both!
• Sweetness: Roll the mini hot dogs in a cinnamon and sugar mix before wrapping and drizzle with icing after baking.
• Butter or Garlic Butter: After baking, brush the pigs in a blanket with butter.
• Pigs in a Blanket with Cheese: Add your favorite cheese inside such cheddar, mozzarella, pepper jack or cream cheese.
• Pigs in a Blanket with Hot dogs: To use regular sized hot dogs simple use one triangle dough per hot dog.

What can you serve with pigs in a blanket?

They’ll go with just about any appetizer you can think of. In fact, they’re fun to serve with more upscale appetizers because everyone seems to get a chuckle when they see these next to a fancy dish. Yet these are what everyone devours first, proving they’re a fun food that never goes out of style.

Appetizer ideas to serve with Pigs in a Blanket

• Beef Wellington Bites
• Baked Potato Wedges
• Bacon-Wrapped Brussels Sprouts with Maple Syrup
• Chimichurri Chicken Bites
• Crispy Baked Lemon Pepper Chicken Wings
• Crab-Stuffed Mushrooms
• Fried Deviled Eggs with Sausage
• Bisquick Sausage Balls
• Healthy Nachos
• Easy Olive Bread

Can you make pigs in a blanket ahead of time?

You sure can, and they can be both refrigerated or frozen. They’re easy to make ahead of time so you can keep a few trays in the fridge then keep the hot pigs coming during the game.

When refrigerating, it’s best not to make them more than two hours before baking. For best results, assemble your pigs and place them on an ungreased cookie sheet, then cover them tightly with plastic wrap. Remove the plastic wrap before baking.

Pigs in a Blanket can also be frozen, but in this case you’ll want to bake them first. Allow them to cool completely, then put them in freezer bags in a single layer. To reheat pigs in a blanket, follow the same steps as when you baked them, just reduce the heat to 325°F so they gently reheat, and pull them out once they’re hot all the way through (about 15 minutes).

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Pigs in a Blanket

Yield: 8 servings (3 each)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Pigs in a Blanket recipe is a classic that everyone loves. Double or triple the batch, these always go fast!

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Ingredients

• 1 tube crescent roll dough (I used Pillsbury)
• 24 mini hot dogs (I used Iitl' Smokies)
• poppy seeds, optional
• yellow mustard, for serving

Instructions

1. Preheat oven to 375°F.
2. Carefully unroll crescent roll dough. Make four rectangles out of dough (two triangles each), pressing seams together. Slice each rectangle in half crosswise, then each half in half, giving you eight strips per rectangle.
3. Roll one strip of dough around a lil' smokie, place on ungreased baking sheet. Repeat with remaining dough and lil' smokies.
4. Bake for approximately 15 minutes or until golden brown. Serve immediately with mustard on the side.

Notes

For the serving size, I estimated 4 pigs per person since these are usually served as an appetizer alongside many others. Adjust this number based on what you're serving. Any leftover pigs can be frozen for up to one month, then reheated at 325°F for 15 minutes.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 199mgCarbohydrates: 22gNet Carbohydrates: 21gFiber: 1gSugar: 1gProtein: 2g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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