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 other flaked sea salt

Nothing beats the warm, buttery crispness of those little bites wrapped around juicy hot dogs — let me walk you through my favorite Pigs in a Blanket Recipe that makes snack time nothing short of delightful. It’s simple, cozy, and everyone at the table will be begging for more.

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 get it: Pigs in blankets are a classic for a reason. What makes this particular recipe stand out is the perfect balance of flaky crescent dough, melty American cheese, and that touch of Dijon mustard that kicks the flavor up a notch. Trust me, it’s worth making exactly like this.

Super Simple Prep: Just a few ingredients and minimal cutting make this an easy snack or party appetizer.
Flavor Boost: The Dijon mustard brush adds a subtle zing that makes it way better than the usual plain versions.
Perfect Crowd-Pleaser: Everyone from kids to adults will enjoy these little golden bundles.
Golden & Buttery Finish: Brushing with garlic-onion butter and a sprinkle of flaked salt takes these to next-level deliciousness.

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

Each ingredient in this Pigs in a Blanket Recipe plays its part perfectly — flaky crescent dough wraps everything up neatly, cheese brings that creamy, melty surprise, and the mustard butter glaze ties all the flavors together while keeping it irresistible.

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: I like to use a good-quality all-beef or turkey hot dog for juicy, flavorful bites.
American cheese: Its super meltability ensures a gooey center that contrasts perfectly with the crispy dough.
Crescent roll dough: It’s flaky and buttery, giving that golden peel-away goodness we all love.
Dijon mustard: Just a little brush adds a subtle tang that balances the richness.
Salted butter: Enriches the finishing glaze with delicious depth.
Onion powder & garlic powder: These add warm, savory notes to the butter glaze without being overpowering.
Maldon salt (or flaked sea salt): A delicate crunch and burst of saltiness at the end.
Ketchup and mustard (for serving): Classic dippers that personalize each bite.

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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

One of the things I love most about this Pigs in a Blanket Recipe is how flexible it is—feel free to customize the cheese, type of sausage, or even add a little spice to suit your mood or occasion.

Cheese swap: I once tried pepper jack for a little heat, and it was a total hit with friends who like spicy snacks.
Vegetarian option: Using meatless hot dogs or vegan cheeses easily transforms these for plant-based diets.
Add herbs: Sprinkle a bit of fresh thyme or rosemary on the butter glaze for an herby twist.
Make bite-sized: Cut everything smaller for adorable party finger foods that disappear fast!

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

Step 1: Prep the Crescent Dough Rectangles

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper—that’s an easy cleanup step I never skip. Take the crescent roll dough out of the can but keep it intact. Gently pull it into its natural four-rectangle shape, then use your fingers to pinch along the triangle seams so you create a rectangle that won’t split apart when you cut it.

Step 2: Cut the Strips and Hot Dogs

Using a pizza cutter or sharp knife, slice each dough rectangle into three long strips, about ¾-inch wide. This size wraps nicely around the hot dog pieces, giving you 12 total strips. Then, cut your hot dogs into thirds—this trick helps make perfect bite-sized parcels.

Step 3: Add Cheese and Mustard, Then Roll

Cut your American cheese slices into six small pieces each, so you have 12. Lightly brush each dough strip with Dijon mustard for that tangy undertone. Place a small cheese piece near the bottom of each strip, then top with a hot dog piece. Roll it up snugly and arrange seam side down on your baking sheet—this helps them stay nicely wrapped during baking.

Step 4: Bake and Finish with Garlic-Onion Butter

Bake your pigs in a blanket for 12 minutes or until golden brown and that cheese is nicely melted inside. While they bake, melt butter in a small saucepan and stir in the garlic powder and onion powder. As soon as your blankets come out, brush them generously with the butter mixture and sprinkle with Maldon salt for a hit of sea salt crunch. Serve with your favorite ketchup and mustard alongside!

Top Tip

Over the years, making this Pigs in a Blanket Recipe countless times, I’ve learned some small tweaks that make a big difference. Let me share the top tips to elevate yours effortlessly.

Pinch the seams: Keeping the dough rectangles intact before cutting prevents them from splitting, giving you neat rolls with no dough puffing open.
Brush with mustard: Don’t skip this step. That little layer of Dijon mustard adds subtle tanginess and depth that makes these far more interesting.
Use parchment paper: It stops the pigs from sticking and helps the bottoms stay nice and crispy.
Brush immediately after baking: Applying the garlic-onion butter right out of the oven keeps them glossy, flavorful and moist instead of soggy.

How to Serve Pigs in a Blanket Recipe

Garnishes

I love sprinkling flaked sea salt or Maldon just after brushing with butter for that slight crunch. For a fun twist, you can toss chopped fresh chives or finely diced pickles on top for extra zing.

Side Dishes

This recipe shines alongside simple sides like tangy coleslaw, creamy mac and cheese, or even a crisp green salad when you want to turn it into a fuller meal. A bowl of baked beans or sweet potato fries also works great if you're aiming for comfort food vibes.

Creative Ways to Present

For parties, I like to skewer a few pigs in a blanket on cocktail sticks, arranging them on a platter with colorful dipping sauces in small bowls. Another fun twist is serving them in a round “blanket wreath” on a baking sheet, which always gets compliments and looks festive.

Make Ahead and Storage

Storing Leftovers

After they’ve cooled completely, I store leftover pigs in a blanket in an airtight container in the fridge for up to 3 days. Reheating in the oven helps them retain crispiness way better than the microwave.

Freezing

I’ve frozen unbaked pigs in a blanket on a parchment-lined tray, then transferred them to a freezer bag. When ready to eat, just pop them straight into a hot oven—no thawing needed! They come out just as tasty and flaky.

Reheating

To reheat, I preheat my oven to 350°F (175°C), lay the leftover pigs in a blanket on a baking sheet, and bake for about 8-10 minutes to regain that golden crispness. It tastes almost as good as fresh!

Frequently Asked Questions:

Can I use different types of sausages in this recipe?

Absolutely! This Pigs in a Blanket Recipe works great with mini sausages, bratwurst, or even spicy chorizo sliced into small pieces. Just adjust the cooking time if your sausage is thicker.

What’s the best type of dough to use?

Crescent roll dough is the classic choice because it’s flaky and buttery, but you can also use puff pastry for an even flakier texture or biscuit dough for a softer, breadier blanket.

Can I make these ahead of time?

Yes! You can prepare the assembled pigs in a blanket ahead and keep them covered in the fridge for a few hours before baking. For longer storage, freeze the unbaked rolls and bake directly from the freezer.

What dip goes best with pigs in a blanket?

Classic ketchup and mustard are always winners. But feel free to jazz it up with honey mustard, spicy sriracha mayo, or even a cheesy queso dip to match your mood or occasion.

Final Thoughts

This Pigs in a Blanket Recipe is a nostalgic little gem in my kitchen repertoire, and I’m sure you’ll find it just as comforting and foolproof. Whether it’s game day, a casual family gathering, or just a quick snack fix, these golden, buttery bites hit the spot every single time. So grab the crescent dough and hot dogs and let's get rolling—your taste buds will thank you!