This post originally appeared on Real Housemoms, where I am a contributor.
Pigs in a Blanket are great, but what if you made them into CHEESY pigs in a blanket? Serve with homemade creamy honey mustard sauce!
Pigs in a blanket are a classic appetizer. Who knows when they made their first appearance, but for some reason I associate them with the 1950’s when anything bite-sized or toothpick friendly was deemed a sophsiticated and high fashion appetizer. These simple appetizers have standed the test, but needed a little pick-me-up, so I added cheese!
Cheese makes everything better, don’t you agree? The lovely thing about Cheesy Pigs in a Blanket is that you can pick whatever type of cheese you want! The possibility are literally endless. Sharp cheddar makes for a classic cheesedog flavor, while a pepper jack makes this butter treat into a Mexican inspired dish. Swiss, Havarti, monterey jack, mozzarella, you be the judge!
One thing I do warn against, because I’ve made this mistake, is using a quality crescent dough. I bought the cheap stuff and the amounts of vegetable oil in them didn’t react well with the cheese, making them look lumpy and ugly. Spring for the extra buck and get the food stuff. Also, place on the baking sheet seam side down. Adding a simple egg wash makes them shiny and pretty, while also allowing sesame seeds to easily adhere.
Dipping sauces for your Cheesy Pigs in a Blanket are a matter of preference. I usually set mine out with ketchup and homemade creamy honey mustard, but you can also use a BBQ sauce or Creamy Italian Dressing.
Here are some other easy appetizers ideas you might enjoy! Scroll on down for more fun ideas to bring to potlucks!
- Grape Jelly Meatballs
- Creamy Spinach and Artichoke Dip
- Cheeseburger Pizza
- Cheesy Meatball Bombs
- Beef Carpaccio Crostini
Make sure you PIN Cheesy Pigs in a Blanket!
- 1 can refrigerated crescent roll dough
- 20 cocktail wieners
- 1/4 cup cheese shredded
- 1 egg
- 2 teaspoons cream
- 1 tablespoon sesame seeds toasted
Preheat oven to 350 degrees. Lightly coat a baking sheet with cooking spray.
Unroll refrigerated croissant dough, breaking into 4 square sections. Pinch together perforated sections and cut into 5 1-inch strips.
Place a pinch of shredded cheese on the edge of each strip, topping with a cocktail wiener and then rolling all the way up. Place on the cooking sheet seam side down.
Repeat with remaining croissant dough and cocktail weiners.
If desired, whisk together egg and cream. Lightly baste the top of each cheesy pig in a blanket and then sprinkle with sesame seeds.
Bake for 13-15 minutes or until the tops are browned. Serve with honey mustard, BBQ or ketchup sauce.