Cheesy Crescent Roll Pigs in a Blanket
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There’s just something about pigs in a blanket that brings instant joy. They’re the ultimate finger food. Warm, cheesy, wrapped in buttery dough, and topped with everything bagel seasoning for that extra crunch. Perfect for game day, party platters, or let’s be real, dinner when the day’s gone sideways.
This version gives the classic a little glow-up but is still every bit as easy and crowd-pleasing as you remember. Serve with ketchup, honey mustard, dijon mustard or BBQ sauce.
Need more finger food? Try some mini taco pinwheels, chicken taquitos, or fried cheese curds.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Making pigs in a blanket should be easy, right? Wrap some dough, bake, done. But if you’ve ever pulled a tray out of the oven and been met with sad, flat, or split-open little sausages, you know it’s not always foolproof. Been there.
Whether your dough’s going rogue or the bottoms are a soggy mess, I’ve got fixes for the most common pigs in a blanket problems – because no one has time for snack fails.
Why you’ll love this
- Quick. Just 30 minutes from start to finish.
- Adaptable. Change up the cheese, topping, or dough.
- Crowd-pleaser. Always a hit at parties and gatherings.
- Kid-friendly. Simple flavors that everyone enjoys.
- Freezer-friendly. Make ahead and bake straight from frozen.
Choosing the right sausage
I like to use “little smokies” but if those are not available, cutting up all-beef regular hotdogs (the good quality ones) will also work.
Depending on where you are, this could be called mini hotdogs, cocktail sausages (Aussies and kiwis – you can use cheerios cut in half or thirds). Make sure the sausages are the fully cooked kind, or precook them if they aren’t.
Dough Options Explained
For this recipe, I use canned dough (crescent roll dough). If that is not available where you live, you can use puff pastry or biscuit dough.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Crescent roll dough. Makes things quick and easy. You can also use puff pastry or biscuit dough.
- Cheddar cheese. Cheddar melts well and adds great flavor, but feel free to use pepper jack, mozzarella, or gouda.
- Mini hot dogs or cocktail sausages. The star of the show! Fully cooked and bite-sized. I use Li’l Smokies.
- Egg. Helps the tops brown nicely and holds the seasoning in place.
- Everything bagel seasoning. Adds crunch and flavor. Poppy seeds or sesame seeds also work.
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Flavor Enhancers & Add‑Ons
Toppings: These are technically “everything bagel seasoning pigs in blankets with cheese” because I use a premade bagel seasoning (not available? make your own everything but the bagel seasoning). Try sesame seeds or poppy seeds on the top if you prefer.
Mix up the cheese. I like cheddar, but pepper jack will provide a little spicy kick. Anything that melts well will work.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpPreheat oven to 375°F. Line a baking sheet. Cut dough into 24 triangles.
Add cheese and hot dog, roll up. Place on sheet, brush with egg wash, sprinkle seasoning. Bake 13-15 minutes until golden brown.
Troubleshooting
- Dough keeps collapsing?
If your pigs are going floppy or unraveling like a toddler mid-tantrum, your dough is probably too warm or stretched too tight. Puff pastry and crescent dough get soft fast, especially if you’re working near the oven or have lava hands like me. Stick the dough back in the fridge for 10 to 15 minutes and try again. Wrap it snug, not burrito-tight. - Center still raw but outside’s golden?
That usually means the oven’s cranked too high or your sausages are thicker than usual. Bake at 375 to 400°F right in the center of the oven. Not sure if they’re done? Just cut one open. The dough inside should look dry and set, not shiny or raw. If your sausages are extra beefy, use a meat thermometer and aim for 160°F. - Soggy bottoms? Yep, that happens.
To get that crispy bottom, bake on a parchment-lined wire rack over a sheet pan. It helps air circulate underneath so everything cooks evenly. No rack? Use a light metal baking sheet. Skip the glass and dark pans since they trap heat weirdly. And give your pigs a little breathing room so the steam can escape. - Seam splitting open in the oven?
That usually means you wrapped them too tight or didn’t seal the edges well. Press the edges together firmly and place the seam side down on the baking sheet. A quick swipe of water along the seam helps the dough stick better. Don’t stretch it thin or it’ll tear itself apart while baking.
FAQs
You can assemble them and refrigerate for up to 6 hours before baking. Wait to brush with egg until just before baking.
Yes, you can! Freeze them unbaked on a baking sheet until firm, then transfer to a freezer-safe bag. When ready to bake, pop them straight into a 375°F oven and bake for 18 to 20 minutes until golden and hot.
Nope! Most cocktail sausages are fully cooked already.
Kylee’s Notes
- To avoid soggy bottoms, bake on a wire rack set over a sheet pan.
- Line the baking sheet to prevent sticking and easy cleanup.
- Use a pizza cutter to slice dough and cheese easily and evenly.
- Roll tightly so the dough doesn’t pop open while baking.
- Chill dough triangles briefly if the kitchen is warm.
- Let them cool slightly so the cheese doesn’t burn your mouth.
How to store leftovers
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing
To freeze, place cooled pigs in a blanket in a freezer-safe bag and store for up to 2 months.
More recipes to love:
- Baked Coconut Shrimp. These easy baked coconut shrimp are the perfect appetizer or light dinner. Crispy, crunchy and with a dipping sauce, this one is a winner!
- Jalapeno Popper Cheese Ball. Make this easy Jalapeno Popper Cheese Ball for your next party or gathering, and watch it disappear fast! This is a great make ahead appetizer!
- Sausage Stuffed Mini Peppers. These little beauties are the best appetizer in town! A yummy mix of spicy sausage, cream cheese, onion and garlic mean these disappear fast! Make a double batch for a crowd.
- ALL APPETIZER RECIPES
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Crescent Roll Pigs in a Blanket
Ingredients
- 8 slices cheddar cheese
- 8 oz crescent roll dough
- 14 oz cocktail sausages or mini hot dogs
- 1 large egg beaten
- 1 tablespoon everything bagel seasoning
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. (See notes)
- Cut each 8 slices cheddar cheese slices into 3 strips (you'll have 24 total).
- Unroll 8 oz crescent roll dough and separate it into 8 triangles, then cut each triangle into 3 long triangles (24 total).
- Place a piece of cheddar on the wide end of each dough triangle. Top each piece with 14 oz cocktail sausages and roll up toward the tip.
- Place them seam-side down on the prepared baking sheet. Brush with 1 large egg (beaten) and sprinkle 1 tablespoon everything bagel seasoning on top.
- Bake for 13 to 15 minutes or until golden brown and puffed. Cool slightly before serving.
Notes
- To avoid soggy bottoms, bake on a wire rack set over a sheet pan.
- Line the baking sheet to prevent sticking and easy cleanup.
- Use a pizza cutter to slice dough and cheese easily and evenly.
- Roll tightly so the dough doesn’t pop open while baking.
- Chill dough triangles briefly if the kitchen is warm.
- Let them cool slightly so the cheese doesn’t burn your mouth.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
