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Learn how to make Pigs in a Blanket! This classic potluck appetizer is made with mini hot dogs wrapped in buttery crescent rolls, baked until golden brown, then sprinkled with Everything Bagel Seasoning. Make these in under 30 minutes from start to finish.
It’s not a party without Pigs in a Blanket! This is one of those easy recipes everyone loves! It’s perfect for busy weeknights when you are short on time. Plus, these are fun to make with the kids.
Pigs in a Blanket are the perfect solution to game days and Super Bowl Sunday, and they almost always make an appearance as an appetizer for Thanksgiving, Friendsgiving, Christmas, and other potlucks, too.
Make these ahead of time and keep warm until they are ready to serve. We like to dip these in yellow mustard, but any favorite sauce of your choice will work.
This is a smaller version of hot dog roll-ups, but instead of using large hot dogs, this recipe uses mini hot dogs or Lil’ Smokies. You might also hear these called Crescent Dogs, Hot Dog Roll-Ups, Mummy Dogs, and other similar names.
How to Make Pigs in a Blanket
Ingredients
- Crescent Roll Dough – Choose any flavor of Crescent Rolls you prefer. We love the buttery flavor, but you can choose original crescent rolls, too.
- Mini hot dogs – These could also be labeled as co*cktail sausages, Lil’ Smokies, or Mini Franks. Alternatively, you can use large hot dogs and cut to size.
- Everything Bagel Seasoning – This is optional but adds a lot of flavor to this appetizer. Feel free to omit or season half and half for a variation.
- Dipping Sauce – Yellow mustard is the perfect dip for this appetizer, but ketchup and BBQ sauce are popular options, too.
This recipe is super easy to make and only requires a few steps:
- Cut the crescent roll dough into smaller triangles. To do this, you will want to separate crescent dough rolls and slice them with a pizza cutter into three smaller triangles.
- Then, place the mini hot dogs on the wide end and wrap dough triangle around the sausage.
- Brush with butter and season with Everything Bagel Seasoning.
Then, place on a baking sheet and bake until they are golden brown! Serve these warm with a dipping sauce.
Other appetizers to go with Pigs in a Blanket
Appetizers and side dishes to serve with Pigs in a Blanket:
- Charcuterie Board
- Ham and Cheese Sliders
- Buffalo Wings
- Deviled Eggs
- Chicken Wings
Pigs in a Blanket Variations
If you are ready to up the ante on the classic pigs in a blanket, here are a few ideas to try:
- Use a plain, regular-sized hot dog and wrap in crescent dough for a larger version of these mini dogs.
- Place a strips of cheese inside the crescent roll, like American cheese or cheddar cheese.
- Top with poppy seeds or other seasoning.
- Use breakfast sausage for a popular breakfast idea.
Dipping Sauce Ideas
Try these dipping sauces for pigs in a blanket:
- Dijon mustard
- BBQ sauce
- Ketchup
- Honey mustard
When these pop out of the oven, you know there are good times ahead! This simple recipe will please the whole family!
Pigs in a Blanket
Anna Kate
Learn how to make Pigs in a Blanket! This classic potluck appetizer is made with mini hot dogs wrapped in buttery crescent rolls, baked until golden brown, then sprinkled with Everything Bagel Seasoning. Make these in under 30 minutes from start to finish.
5
Print Recipe
Servings 12 servings
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Equipment
Ingredients
- 16 count Crescent Rolls
- 48 count co*cktail-sized sausages
- 8 tablespoons butter (1 stick)
- Everything Bagel Seasoning (optional)
- Yellow mustard for dipping (optional)
Instructions
Preheat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Lightly flour your work surface if necessary.
Place sausage on widest (or square) end of each triangle. Roll the sausage and dough together to the opposite point. Place point side down on cookie sheet. Continue until all 48 sausages have been rolled in each crescent roll.
Brush each roll with melted butter and sprinkle everything bagel seasoning on top of each sausage roll.
Bake 12 to 15 minutes or until golden brown. Immediately remove from baking sheet. Serve warm with yellow mustard for dipping.
Nutrition
Serving: 4Calories: 801kcalCarbohydrates: 47gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 26mgSodium: 246mgFiber: 1gSugar: 40g
FAQ for Crescent Roll Hot Dogs Recipe
Can you make mini crescent roll hot dogs ahead of time?
Make these the night before and allow them to cool completely. Then, transfer them to a paper towel-lined food storage container and refrigerate them.
To reheat pigs in a blanket, place them on a baking sheet and warm in a 325 degree oven for about 10 minutes.
How do you keep pigs in a blanket warm?
If you’re hosting a party, bake these until golden brown. Then, transfer them to a warmer oven.
You can also transfer them from the baking sheet into an oven-safe serving dish or disposable aluminum container and keep warm until you are ready to serve.
How do you keep pigs in a blanket from getting soggy?
To prevent these mini hot-dog roll ups from turning soggy, allow them to cool completely before storing them.
Line your storage container with a paper towel and place the roll-ups inside and refrigerate.
Why are pigs in a blanket called pigs in a blanket?
This wasn’t always a favorite game day appetizer. Pigs in a Blanket date back to the 1600s where field workers would wrap sausages in bread dough so they could eat lunch quickly and return to work.
They regained popularity in the 1950s and 1960s as a party appetizer. Now, they are still popular for potlucks, parties, and as a quick and easy dinner recipe.
What goes with Pigs in a Blanket?
If you are serving this at a potluck, prepare other appetizers to fill out the spread, or prepare a few side dishes to serve this as the main course.
What is a good dipping sauce For Pigs In A Blanket?
We use yellow mustard exclusively, but you can use any of your favorite dipping sauces. Try dijon mustard, BBQ sauce, ketchup, honey mustard, etc.
