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. They sat alongside the JELLO mold.
These simple mini pigs in a blanket appetizer have standed the test of time, but needed a little pick-me-up, so I added cheese! Because cheese makes everything better, wouldn’t you agree?
Why are they called pigs in a blanket? Simply put, the cocktail weiners are pork and pork comes from a pig. The crescent dough is the blanket. Most cocktail weiners these days are made with beef, but they kept the adorable name.
What You’ll Need
The ingredient list is short and sweet, but you will probably need to make a trip to the store unless cocktail weiners and crescent dough are on your standard kitchen staples list. My kids probably wish these were on mine!
- Refrigerated crescent roll dough – I jest about this not being a standard kitchen item. The truth is is probably wouldn’t last long because I find so many ways to enough crescent dough, one of them being just as actual rolls. With the canned stuff being so good, I have little reason to make the dough from scratch.
- Cocktail wieners – I buy the standard all-beef mini dogs, but they do come in flavors and if you want to get extra spunky, grab package of the ones stuffed with cheese. DOUBLE CHEESE!
- Shredded cheese- I highly recommend that you freshly shred the cheese instead of getting pre-shredded. Pre-shredded cheese can be an excellent time-saver, but it is tossed in a starch which can impact the melty factor.
- Egg Wash- This can be just beat egg or mixed with cream, which is my preference. It gives the tops a silky finish and also a tacky top for sesame seeds to cling to.
Can you make pigs in a blanket with whole hot dogs? Sure! Just use a large piece of crescent dough. You’ll need to double or even triple the amount of crescent dough you need.
Can you make pigs in a blanket with biscuits? You can! I would suggest cutting the biscuit in half lengthwise and then flattening it even further with your palm. Cook them the same from there!
Preparation is simple! I like to get my kids involved too.
- Preheat the oven and lightly coat a baking sheet with cooking spray or line it with parchment paper for easy clean up and to prevent sticking.
- Unroll the refrigerated crescent dough, breaking into 4 square sections. Pinch together perforated sections and cut into 5 1-inch strips. This type of dough works best when cold, so don’t take it out of the fridge until you are ready to use it.
- Place a pinch of shredded cheese on the edge of each strip, topping with a cocktail wiener and then rolling all the way up, keeping it fairly tight. Place on the cooking sheet seam side down so it resists the urge to unroll. Repeat with the remaining ingredients.
- If you plan to top them with anything or just want your pigs in a blanket to look shiny, I recommend the extra step of an egg wash. Whisk together the egg and cream and then lightly baste the top of each cheesy pig in a blanket. Sprinkle generously with sesame seeds.
- Bake until the tops are golden browned. Remove and allow to cool for a few minutes, they will be very hot! Serve with your favorite dipping sauce.
These might be simple, but the ways in which you can customize them is vast.
- Cheese- This is probably the most obvious! 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! You can even make a variety.
- Toppings- Sesame seeds or nothing is traditional, but these cheesy wonders were created long before the invention of Everything Bagel Seasoning. Sprinkle this on top or just a coarse Kosher salt. Italian seasoning is also a nice complement. Poppy seeds and celery seeds are also great!
- More Stuffing– Bacon, minced pimentos or roasted bell peppers, jalapenos and garlic are also fun additions. Add a small pinch along with the cheese and bake them up! If using something that has the tendency to be juicy, like pimentos, dry them out well on a paper towel before including.
Dipping Sauce for Pigs in a Blanket
Dipping sauces for your Cheesy Pigs in a Blanket are a matter of preference. I usually set mine out with ketchup and homemade honey mustard, but you can also use a BBQ sauce or Creamy Italian Dressing.
Make Ahead & Storage
Can pigs in a blanket be served cold? You could eat them cold, but I don’t think they are nearly as delicious. They do need to be cooked. Eating raw crescent dough is not safe.
Can pigs in a blanket be made ahead of time? Yes! You can prepare them up to two points. The first is to wrap the cocktail weiners in crescent dough and then cover and refrigerate until ready to bake. Just use the egg wash, bake and serve.
The second way would be to go ahead and cook them fully and just lightly reheat them in aluminum foil when ready to serve.
Can you freeze pigs in a blanket? You can freeze cooked pigs in a blanket. Most crescent dough recommends to not be frozen raw. You can freeze cooked pigs in a blanket in an airtight container for 3-4 months. Reheat at 350 degrees for 10-12 minutes or until hot.
Here are more fun ideas to bring to potlucks!
Cheesy Pigs in a Blanket
Pigs in a Blanket:
- 1 can refrigerated crescent roll dough
- 20 cocktail wieners
- 1/4 cup cheese , shredded
- Preheat oven to 350 degrees. Lightly coat a baking sheet with cooking spray or line it with parchment paper.
- Unroll refrigerated crescent 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 crescent 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.
- If you’ve tried this recipe, come back and let us know how it was!