This Pigs in a Blanket Recipe is made with cocktail franks wrapped in crescent roll dough, then sprinkled with everything bagel seasoning for a quick and easy party appetizer.
author’s note
The Secret to Better Pigs in a Blanket!
Growing up, pigs in a blanket were one of those appetizers my mom made for just about everything. New Year’s Eve, birthday parties, movie nights. If there was a reason to make snacks, there was a good chance these were on the table.
And now, with three kids of my own, I completely understand why. They’re ridiculously easy to make, everyone loves them, and they disappear almost as quickly as I can get them out of the oven.
I started playing around with the classic recipe to make them a little more interesting. A thin layer of Dijon mustard inside, a homemade everything bagel seasoning on top, and a creamy mustard sauce for dipping. Nothing complicated, just a few extras that make a big difference.
The first time I made this version, my kids were grabbing them straight off the baking sheet. Now they’re one of my favorite appetizers to make for parties because I know there won’t be leftovers!
Pigs In A Blanket Recipe Ingredients
| Ingredient | Notes & Swaps |
|---|---|
| Cocktail Franks / Little Smokies® | Any small sausage works. Try spicy sausage for extra kick or turkey franks for lighter flavor. |
| Crescent Roll Dough | Refrigerated dough is the time-saver here. You can swap puff pastry if you want flakier results. |
| Dijon Mustard | Adds tangy flavor inside. |
| Everything Bagel Seasoning | Store-bought or homemade everything bagel seasoning work in this pigs in a blanket recipe. Swap with sesame seeds or poppy seeds if you prefer simple. |
| Egg Wash | Makes the dough shiny and helps the seasoning stick. Can use milk instead. |
How To Make Pigs In A Blanket Recipe
- Prep the Dough: Cut each crescent roll triangle into 3 smaller pieces.
- Add Mustard: Spread a tiny amount of Dijon on each piece.
- Wrap the Dogs: Roll up each frank in the dough and place seam-side down on a lined baking sheet.
- Brush & Sprinkle: Brush lightly with egg wash and sprinkle with seasoning.
- Bake & Serve: Bake until golden brown, then serve hot with dipping sauce.
Storage
Make Ahead And Leftovers?
- Make Ahead: Assemble pigs in a blanket up to 4 hours in advance, cover, and refrigerate. Brush with egg wash and add seasoning just before baking. Sauce can be mixed and chilled ahead.
- Leftovers: Store baked pigs in an airtight container in the fridge for 2–3 days. Reheat in the oven at 350°F until warmed through.
More Delicious Appetizers:
Pigs in a Blanket
Equipment
- Large sheet pan (15" x 21")
- Parchment paper silicone baking mat
Ingredients
- 1 tablespoon poppy seeds
- 1/2 tablespoon white sesame seeds I like to get toasted white sesame seeds!
- 1/2 tablespoon black sesame seeds
- 2 teaspoons dried minced garlic
- 2 teaspoons dried minced onion
- 1/2 teaspoon Flaky sea salt see note 1
- 1 (8-ounce) container refrigerated crescent rolls 8 count
- 3 tablespoons Dijon-style mustard
- 24 mini beef hot dogs or cocktail franks
- 1 large egg
- 1/2 cup sour cream full fat recommended
- 1/2 cup mayo full fat recommended
- 3 tablespoons Dijon-style mustard
- 1 tablespoon whole-grain mustard
Instructions
- Prepare the seasoning: Add poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion, and salt (see note 1) to a small bowl. Stir to combine and set aside.
- Preheat oven to 350°F. Line a large sheet pan with parchment paper or a silicone baking mat and set aside.
- Unroll the crescent dough (straight from the fridge) and cut each triangle of crescent roll dough into thirds lengthwise so you’ll have 3 small/thin strips from each triangle (24 total).
- Brush the dough strips very lightly and evenly with the mustard. Put the hot dogs on the wider edge of the dough and roll up them up.
- Place them with the seam side down (so it doesn’t lift) on the prepared sheet pan. With a fork, briskly whisk egg until smooth. Brush that egg wash over the dough and sprinkle each bundle with the seasoning mix (just eyeball it for how much you’d like).
- Bake in preheated oven for 10–14 minutes or until lightly golden brown. If desired, serve with the dipping sauce.
- Optionally make the dipping sauce: Whisk all the ingredients in a bowl. Refrigerate and serve alongside Pigs in a Blanket.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Food Network
Variations
- Spicy Pigs: Use jalapeño sausages and a chipotle dip.
- Cheesy Pigs: Add a small piece of cheddar inside before rolling and dip in queso.
- Change Up The Dip: Dip your pigs in a blanket in homemade ranch dressing, ketchup, cocktail, or BBQ sauce.
- Puff Pastry Pigs: Swap crescent rolls for puff pastry for a fancier look.
The best Pigs in a blanket! Made these one night and now everyone what’s the recipe!
I am so happy to hear this! Thanks so much Lorraine! 🙂
I made it last night; it was delicious just plain but I added some of my own combination of seasonings on the INSIDE of the wrap – garlic powder, smoked paprika, instant coffee .. might try coating with a little butter next time. I’m diabetic and always looking for different recipes to try.
Delish! So glad you enjoyed! 🙂