Pigs in a blanket is a classic party snack made with cocktail wieners wrapped in crescent dough, which are baked to golden brown perfection. An easy appetizer option that can be doubled or tripled to serve a crowd.
Whenever I’m entertaining I put out a variety of finger foods including sausage balls, baked chicken wings and these traditional pigs in a blanket. Everyone always goes crazy for these savory bites!
You can NEVER go wrong with pigs in a blanket – it’s a hearty, savory appetizer that’s ultra popular for good reason! These little hot dog bites also happen to be super easy to make, and contain just a handful of ingredients.
Why is it called pigs in a blanket?
Pigs in a blanket got its name because the pork hot dogs represent the pigs, and they’re wrapped in a blanket of dough. The term pigs in a blanket really refers to any sausage or hot dog that’s wrapped in a coating, whether it’s dough, cabbage leaves, or any other variation.
How do you make pigs in a blanket?
The two main ingredients in this recipe are crescent roll dough and miniature cocktail wieners. The crescent roll dough is spread out and cut along the perforations into triangles. From there, each triangle is cut into three strips. Each hot dog is wrapped in a strip of dough. The finishing touch is a little melted butter and an optional sprinkle of sesame or poppy seeds. Bake the pigs until golden brown, then serve and enjoy.
Tips for the perfect appetizer
- You can use any type of miniature sausage for this recipe – I’ve done it with hot dogs, little smokies and chicken apple sausages, all with great results.
- Can’t find mini hot dogs? You can also use larger hot dogs that are cut into 4 or 5 pieces.
- This appetizer can be assembled ahead of time and stored in the fridge for 2 hours before you plan to bake them.
- You can add another layer of flavor to this recipe by slicing open each hot dog and stuffing a small slice of cheese in the middle before wrapping it in dough.
- Serve your hot dogs with a dip on the side such as ketchup, mustard, ranch dressing or honey mustard.
- While I like to add a sprinkle of sesame or poppy seeds to my rolls, you can also bake them plain, or add other toppings such as everything bagel seasoning.
- Biscuit dough may be substituted for crescent dough if desired. That being said, I find it a little harder to work with because it’s thicker and not pre-cut into triangles.
Can you freeze pigs in a blanket?
Pigs in a blanket stay fresh in the freezer for up 2 months. Place the baked pigs in an airtight container or freezer bag. Bake the frozen appetizers at 350 degrees F for 8-10 minutes or until warmed through. You can also store this snack in the fridge for up to 3 days.
Every time I host a party or attend a potluck, a make a big batch of these hot dog bites. No one can resist them, both adults and kids alike!
More delicious party snacks
Pigs in a blanket video
Pigs in a Blanket
Ingredients
- 2 8 ounce cans crescent rolls
- 48 cocktail wieners
- 2 tablespoons butter melted
- toppings such as sesame seeds or poppy seeds optional
- cooking spray
- 2 teaspoons chopped parsley optional
Instructions
- Preheat the oven to 375 degrees F.
- Line two sheet pans with foil and coat with cooking spray.
- Unroll the cans of crescent roll dough and separate the dough into 16 triangles.
- Cut each dough triangle into thirds, lengthwise.
- Place a wiener at the thickest end of the triangle. Start at that end and roll up each wiener.
- Repeat with remaining dough and wieners. Place the pigs in a blanket on the baking sheets.
- Brush the butter over the tops of the pigs and add any toppings if desired.
- Bake each tray for 13-15 minutes or until dough is golden brown. Serve immediately, garnished with chopped parsley if desired.
Kim says
This may sound like a stupid question or it may be answered above and I just overlooked it – when freezing them do you bake them first? Thanks!
Sara says
I prefer to freeze uncooked!
Natalie says
It was delicious. And super easy to make, easier than I thought. My boys really liked it. I will def make these again.