Classic Crescent Roll Pigs in a Blanket

Here’s my go-to recipe for crescent roll pigs in a blanket, with soft, warm little hot dogs wrapped in flaky, golden-brown dough that’s brushed with melted butter and a sprinkle of sea salt.

These pigs in a blanket are my kids’ most-wanted snack for game days and parties. I always make a double batch because they disappear so quickly from the serving plate. Nothing beats watching them come fresh out of the oven, don’t you think?

What Kind of Hot Dogs Should I Use?

When it comes to making pigs in a blanket, you’ve got plenty of options in the hot dog department. Regular-sized beef hot dogs are the classic choice, but you can switch things up with turkey dogs for a lighter option or even chicken sausages for something different. The main thing to keep in mind is to pick hot dogs that aren’t too thick – they should be able to wrap easily in the crescent dough without tearing it. If you’re buying from the grocery store, brands like Hebrew National, Nathan’s, or Oscar Mayer all work great for this recipe. Just make sure your hot dogs are fully thawed if they were frozen, and pat them dry with a paper towel before wrapping to help the dough stick better.

Options for Substitutions

This simple recipe can be adapted with several easy swaps if needed:

• Crescent Rolls: If you can’t find crescent rolls, you’ve got options! Try using puff pastry (cut into triangles), pizza dough, or even homemade biscuit dough rolled thin. Just keep in mind that cooking times might need to be adjusted slightly depending on what you use.
• Hot Dogs: Hot dogs are classic, but don’t feel limited! You can use any type of sausage that fits – try cocktail wieners for mini versions, bratwurst (cut in half lengthwise), chicken sausages, or even vegetarian hot dogs. Just make sure whatever you choose is fully cooked before wrapping.
• Additional note: While not in the original recipe, you can add a slice of cheese, a thin strip of bacon, or even spread some mustard on the dough before rolling for extra flavor. These additions won’t affect the basic cooking method.

Watch Out for These Mistakes While Baking

The biggest mistake when making pigs in a blanket is not properly sealing the crescent roll dough around the hot dogs – a loose wrap can cause the hot dogs to pop out during baking, so make sure to gently stretch and secure the dough at all edges.

Another common error is overcrowding the baking sheet, which prevents the crescent rolls from getting crispy and golden brown – leave about an inch of space between each wrapped hot dog to allow for proper air circulation and even browning.

To avoid soggy bottoms, pat your hot dogs dry with paper towels before wrapping them, and consider using a lined baking sheet or parchment paper to help the bottom crust develop properly.

For extra flavor and a beautiful golden finish, brush the tops with beaten egg or melted butter before baking, and remember to check them a few minutes before the recommended baking time since oven temperatures can vary.

What to Serve With Pigs in a Blanket?

These little wrapped hot dogs are perfect party food, and they pair really well with classic dipping sauces like yellow mustard, ketchup, or honey mustard. If you’re serving them as a main dish for kids (or kids at heart!), try adding some crispy tater tots or french fries on the side. For a more balanced meal, I like to include some fresh veggie sticks with ranch dressing or a simple side salad to add some crunch and freshness to the plate. You can also put out some potato chips or pretzels to keep with the casual, fun-food theme.

Storage Instructions

Keep Fresh: These little piggies stay good in an airtight container in the fridge for up to 3 days. Just line the container with paper towels to absorb any excess moisture and keep them from getting soggy. They’re perfect for quick snacks or lunch boxes!

Freeze: Want to make them ahead? Let them cool completely, then place them in a freezer bag or container. They’ll keep well for up to 2 months in the freezer. It’s super handy to have a batch ready for unexpected guests or busy weeknights.

Warm Up: To get these pigs back to their tasty best, pop them in the oven at 350°F for about 8-10 minutes if they’re from the fridge, or 15-20 minutes if frozen. You can also use the microwave for 20-30 seconds, though they won’t be quite as crispy.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 28-32 g
• Fat: 50-60 g
• Carbohydrates: 60-70 g

Ingredients

• 8 hot dogs
• 1 can (8 oz) refrigerated crescent roll dough

Step 1: Preheat the Oven

Set your oven to 375°F (190°C) to preheat while you prepare the hot dogs and crescent roll dough.

Preheating ensures even baking and perfectly golden brown rolls.

Step 2: Prepare the Crescent Roll Dough

• 1 can (8 oz) refrigerated crescent roll dough

Open the can of refrigerated crescent roll dough and carefully separate it into 8 individual triangles according to the perforations.

I find it helpful to do this on a clean, dry surface to keep the dough from sticking.

Step 3: Wrap the Hot Dogs

• 8 hot dogs
• crescent roll triangles (from Step 2)

Take each triangle of dough and place a hot dog at the wide end.

Roll the dough around the hot dog, making sure the ends are tucked in slightly to secure the roll.

Repeat with all 8 hot dogs.

Step 4: Bake the Hot Dogs in Crescent Rolls

• wrapped hot dogs (from Step 3)

Arrange the wrapped hot dogs on an ungreased cookie sheet, leaving space between each for even cooking.

Bake for 12-15 minutes, or until the crescent rolls are golden brown and puffed.

Step 5: Serve and Enjoy

Remove the hot dogs in crescent rolls from the oven and let them cool for a couple of minutes before serving.

Dip in your favorite sauce and enjoy!

I like to serve them with ketchup and mustard for classic flavor.