Petite Pigs in a Blanket — cocktail franks wrapped in crescent roll dough and topped with an “everything bagel” seasoning– make a quick and easy party appetizer!
To make a delicious spread of appetizers, serve these pigs in a blanket alongside this epic Cheese Ball, French Dip Sliders (reader favorite!), or Italian Sliders.
The perfect party appetizer!
If you’re looking for a quick appetizer that is sure to impress, Pigs in a Blanket are the perfect solution. They’re great for a New Year’s Eve appetizer (a few more coming your way these next couple of days!), the Super Bowl, or really any time you’re celebrating with a crowd and need finger food.
The secret that makes these piggies really stand out is the seasoning that gets sprinkled on top. It’s a blend of minced onion, garlic, sesame seeds, poppy seeds, and salt– otherwise affectionately known as an everything bagel seasoning. This seasoning mix makes Pigs in a Blanket go from good to outstanding with hardly any extra effort! (If you’re looking to save even more time, you can purchase this blend already made at some grocery stores.)
Below I’ll break down how to make this easy snack, talk more about what makes these the best, share a dipping sauce recipe with you, and share some steps to make this appetizer in advance. That covers all the bases, doesn’t it?!
So first, let’s talk about how to make these pastry-wrapped sausages.
How do you make Pigs in a Blanket?
- These go exceptionally quickly because we’re using pre-made dough – start by cutting up refrigerated crescent roll dough. Each triangle gets cut into 3 pieces
- Spread Dijon mustard over the dough — just a tiny bit goes a long way!
- Roll individual mini hot dogs, cocktail franks, or Little Smokies® and place on a baking sheet.
- Brush the dough with an egg wash and add a sprinkle of the seasoning mix to each rolled snack.
- Bake and enjoy these on their own or with a dipping sauce!
How do you make the BEST Pigs in a Blanket?
There really isn’t much to making Pigs in a Blanket. They’re super quick and easy, and a couple of things set these apart and make them the best:
- A killer seasoning: As I’ve mentioned a few times, we’re using my take on an everything bagel seasoning — it adds so much flavor to the dough.
- An amazing sauce: I found this tangy dipping sauce a couple of years ago and fell in love with it — sour cream, mustard, and mayo — it’s such a delicious sauce for Pigs in a Blanket.
Can you make Pigs in a Blanket in advance?
A great deal of this recipe can be made in advance:
- Fully assemble the pigs up until brushing them with an egg wash.
- Prepare the seasoning mix and set aside.
- Prepare the dipping mix and store, covered, in the fridge.
- Right before baking, brush the dogs with the egg wash, top with the seasoning, and bake.
Variation Ideas:
- Spicy Twist: Use spicy sausages, add red pepper flakes to seasoning, and serve with chipotle ranch dip.
- Cheese Version: Add cheese inside the dough, sprinkle with Parmesan, and dip it in queso.
- Change up the dip: Dip your pigs in a blanket in homemade ranch dressing, fry Sauce, or ketchup.
More Delicious Appetizers:
- Bacon Ranch Cheese ball
- Roasted Vegetables (Healthy Appetizer!)
- Asian Steak Bites
Pigs in a Blanket
Equipment
- large sheet pan,
- 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 dough 8 count
- 3 tablespoons Dijon-style mustard
- 24 mini beef hot dogs or cocktail franks
- 1 large egg
Dipping Sauce (Optional)
- 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
(Nutrition Facts do not take the dipping sauce into account)
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! 🙂