Pigs In A Blanket

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Pigs in A Blanket are an iconic party appetizer that are so quick to make! Bring on the nostalgia with these crescent dough wrapped mini dogs.

Classic, easy to throw together appetizers like Cocktail Meatballs and Pigs in A Blanket are life-savers when it comes to holiday get togethers. Stock up on simple, tasty Appetizer Recipes to make your party season a breeze. 

Pigs in a Blanket in serving tray with ketchup


Pigs in a Blanket are one of those appetizers that have been found on party platters for years and years. We don’t know who the first person to wrap a hot dog in crescent dough is, but we thank them for this genius time-saving recipe.

This is a dish that you probably grew up eating at all your family events from holiday gatherings to casual backyard pool parties. They are quick, easy, cheap, and only have a few ingredients.

In fact, this may have been a recipe that your younger self was put in charge of because it’s so simple.

While these are relatively easy appetizers to make, you may have had some frustrations when it comes to getting that dough wrapped perfectly (at least perfect for a hot dog).

This is a basic, easy Pigs in a Blanket recipe, but with some slight changes like using little smokies for mini crescent-wrapped dogs, you can create a new dish to mix it up at parties.

You’ll love serving your Crescent Dogs with trio of dips like Honey Mustard, yellow mustard, and spicy brown mustard so each guest can get the flavor they like.

Pigs in a blanket Collage

Tips for Making Perfect Pigs in a Blanket:

  • Use a crescent sheet dough instead of the triangles for easier wrapping. These look more uniform too.
  • Pat your hot dogs (or smokies) dry with a paper towel before wrapping to keep the dough from getting soggy.
  • Brush with egg before you bake to get a glossy sheen. This will also help any seasonings you may want to add stick.



  • Preheat oven to 375 degrees.
  • Cut the crescent dough into rectangles.
  • Place hot dogs at the ends of the rectangles and roll up.
  • Place the seam sides down.
  • Place on baking sheet.
  • Combine egg and water.
  • Brush with egg water mixture.
  • Bake 12-15 minutes or until golden brown.
Tray full of Pigs in a blanket


  • Breakfast: This recipe becomes an easy breakfast or brunch dish by using cooked breakfast sausage links. Use flaky homestyle biscuit dough and serve with maple syrup to dip in.
  • Chili Cheese Dogs: Turn this recipe into a Super Bowl main by setting up a Chili Dog Bar with toppings like Homemade Chili, cheese, onions, cilantro, and hot sauce.
  • Italian Dogs: Cook Italian sausage and cut in half long ways, lay a strip of provolone cheese on flat side (sliced as wide as sausage) and wrap in the dough. Top with garlic butter and parsley before baking in the oven. Serve with Marinara.
  • Cheese Dogs: Another classic way to make this snack is with cheese. Cut your hot dog down the middle long ways (without going all the way through) and place some cheddar strips inside before wrapping in your dough. 
  • Hogs in a Blanket: Make larger versions by using whole or halved full-size hot dogs and using larger pastry dough pieces.
  • Breading: This recipe uses crescent roll dough, but you can use any refrigerated dough like puff pastry or canned biscuits.
Pigs in a Blanket in serving tray with ketchup


Why are they called Pigs in A Blanket?

Simply put, it’s because the sausage or hot dog represents the pig and the breading outside is the blanket wrapped around them.

Can I freeze uncooked Pigs in a Blanket?

Yes. Assemble the crescent-wrapped dogs and freeze on a baking sheet. Then transfer to a bag until ready to bake. Top with egg wash and seeds before baking.

How do you reheat Pigs in a Blanket?

The best way to reheat these snacks is in the oven at 350 degrees F and bake for 8-10 minutes, until warm.



  • Serve: These appetizers are good at room temperature for up to 2 hours.
  • Store: You can store these in the fridge for up to a week in a sealed container lined with a paper towel to absorb moisture.
  • Freeze: Freeze these baked or unbaked for up to 2 months. Flash freeze on a baking sheet so they don’t stick together after you transfer them to a container.
Pigs in a blanket being dipped in ketchup

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Pigs In A Blanket

Pigs in A Blanket are an iconic party appetizer that are so quick to make! Bring on the nostalgia with these crescent dough wrapped mini dogs.
Yield 8
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 1 package refrigerated crescent dough , 8 ounces
  • 35 smokies (mini hot dogs, 1 package)
  • 1 large egg , lightly beaten
  • 1 tablespoon water


  • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  • Cut the crescent dough into rectangles.
  • Place hot dogs at the ends of the rectangles and roll up.
  • Place the wrapped hot dogs, seam side down, on the prepared baking sheet.
  • Combine egg and water.
  • Brush hot dogs with egg water mixture.
  • Bake 12-15 minutes or until golden brown.



Calories: 226kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 633mg | Potassium: 76mg | Sugar: 3g | Vitamin A: 30IU | Calcium: 7mg | Iron: 1mg
Keyword: Pigs In A Blanket
Pigs in a Blanket Collage

Photos used in a previous version of this post.

Pigs in a Blanket with a small bowl of ketchup
A Pig in a Blanket being dipped into ketchup
Mini Beef Smokie Wrapped in crescent dough to make a pig in a blanket on a metal tray
Collage Images of Pigs in a Blanket

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. These pigs in the blanket were so adorable! So appetizing and enjoyable. Can’t wait to bring them on our next family gathering.

  2. Brought this appetizer to our family gathering, it was a hit! It was fun to eat and so delicious. Such a good way to please the crowd.

  3. The pictures show much smaller sausages than hot dogs – how many smaller sausages do you use, and how big are the dough rectangles?

    1. You can use smokies if you want the smaller, appetizer version. I think each package of crescent dough rolls out to 8 triangles.

  4. I make these every year for New Year’s Eve snacks. I’ve made them with hotdogs & lil smokies are great too. I’ve been known to use prepackaged biscuit dough in place of the crescent rolls. I did not know you could freeze them, so thanks so much for posting this recipe. Now I won’t have to throw out leftovers! Happy Holidays!