pigs in a blanket recipe saves the day when you’ve got hungry people staring at you. Ever scramble for a quick snack before a party and just wind up shoving chips into bowls? Yeah, same here. Sometimes I’d rather be making something warm, something that feels like it took effort but is honestly just stupid-simple. Makes me way less stressed about guests—I mean, not everything has to be a 10-minute round steak recipe, right? Or hey, if you’re the snacking type, these are up there with easy treats like apple pie filling recipe for a chill movie night. Let’s jump in so you can spend less time worrying and more time eating! 
Table of Contents
Why You’ll Love Pigs in a Blanket
Okay, let’s just get it out there—pigs in a blanket are the snack for literally any age. For me, it’s one of those things that means fun is about to happen. Parties, sleepovers, or even a random lazy Sunday, these tiny rolls never stick around for long. What’s wild is how few ingredients you actually need, and they barely take any time.
Seriously, I still remember making a double batch for a backyard barbecue once and thinking, “Eh, leftovers for days.” Yeah, that lasted about twenty minutes. Gone before the burgers even came off the grill. Also, picky eaters? They straight up disappear when these hit the table. That’s honestly a five-star restaurant experience for me, right in my own kitchen.
If you need a quick crowd-pleaser, or even a lunchbox treat, this recipe is a safe bet every time. Add in some little bowls of mustard or ketchup, and you look like a hero. People will ask for your “secret,” which cracks me up, because it’s so basic.
“My kids actually cheer when I say we’re making pigs in a blanket for dinner,” says Angela, a frequent reader. “There’s never a crumb left. Zero!”
Key Ingredients for Pigs in a Blanket
Alright, here’s the part where I admit something embarrassing: I make pigs in a blanket so often, I keep the stuff on standby. The “official” ingredient list isn’t set in stone but these are your classics. You’ll want:
- Little smokies or mini hot dogs (or you could slice up regular hot dogs—I won’t tell)
- Refrigerated crescent roll dough (You know, the tube that goes ‘pop!’ when you open it. Love/hate that moment.)
- Optional sweetness—brush with a little melted butter before baking, or sprinkle with sesame or poppy seeds if you’re feeling extra.
- Wanna get fancy? Toss in some cheese, or try wrapping in bacon because—why not?
That’s it! Most likely, you’ve got almost everything already. Don’t overthink it. Basic or extra, it’s all good. 
How to Make Pigs in a Blanket
This part? Couldn’t really be simpler unless someone made them for you. If you’ve got kiddos who love “helping,” this is honestly the perfect job.
Start by preheating your oven to 375°F. Unroll the crescent dough and break it into triangles along the lines. Slice each triangle into smaller strips if you want lots of mini bites. (Pro tip: If the dough gets sticky, a little flour on your fingers keeps things smooth.)
Wrap each hot dog or sausage with a piece of dough. You don’t have to get all fancy with it. Just cover most of the hot dog and tuck ends underneath. Place on a baking sheet and if you’re feeling wild, brush with melted butter. Bake for about 12-15 minutes until golden and a little puffed.
That’s literally it! Let them cool for like 2 minutes if you can wait (I can’t ever wait) and serve.
Got leftovers? Doubtful. But if you do, keep them in an airtight container in the fridge and warm up in the oven or air fryer to get back the crispiness. Microwave’ll do in a pinch but it’s not as magical.
What to Serve with Pigs in a Blanket
These little rolls can totally be a meal (trust me, I’ve made them dinner more than once), but you want to make things a bit classier? Here’s what works:
- Simple salad keeps everything fresh and maybe helps you feel a bit virtuous
- A bowl of easy bread machine recipes Italian herb and cheese bread, if you really want to carb-load. Good party food.
- Some cut fruit or veggie sticks for crunch (and color—kids might even eat them if pigs in a blanket are involved)
- Fun sauces: honey mustard, barbecue, classic mustard, ranch. Seriously, don’t skip the dips.
Pigs in a Blanket Variations
Want to shake things up a bit? Don’t be afraid to experiment. Pigs in a blanket play nice with almost anything. I’ve tried stuffing in a little slice of cheddar or pepper jack before wrapping, which turned out super melty and delicious. One wild friend loves using puff pastry instead of crescent rolls—fancy vibes, zero extra effort.
Sometimes I’ll swap the mini sausages for spicy chorizo or even veggie dogs when I’m cooking for vegetarian pals. One neighbor swears by brushing everything with garlic butter before baking. Sounds over the top but somehow works.
And hey, don’t feel boxed in—get creative. Next time, maybe I’ll even try making a version inspired by egg roll in a bowl recipe. Who says snack food can’t be fun?
Common Questions
Q: Can I make pigs in a blanket ahead of time?
A: For sure. Just assemble and pop them in the fridge on the tray. Bake fresh when ready—extra tasty.
Q: Can I freeze them?
A: Yup! Freeze before baking or after. If before, add a few extra minutes to the bake time. After, just reheat in the oven.
Q: What’s the best dip?
A: My go-to’s are classic yellow mustard and honey mustard, but ranch and spicy ketchup are also weirdly awesome.
Q: Can I use regular hot dogs?
A: Absolutely. Just cut into smaller pieces so each one fits the dough.
Q: How do I keep them crisp?
A: Warm them up in the oven or air fryer then serve right away. Covered trays get a little soggy if left too long.
Ready to Let These Steal the Show?
You totally can’t go wrong with this recipe. It’s fast, simple, silly-delicious, and just plain fun at any gathering. If you want to branch out, look at Pigs in a Blanket Recipe (the Best Ever) | The Kitchn, check the Best Pigs In A Blanket Recipe – How to Make Homemade Pigs In A …, or peek at Pigs in a Blanket Recipe for different spins. Seriously—get in the kitchen, grab your dough and hot dogs, and just have fun with it. If you mess up, it’s still bread and sausage, right? Happy snacking! 
Pigs in a Blanket
Ingredients
Main Ingredients
- 1 package Little smokies or mini hot dogs You can also slice regular hot dogs.
- 1 tube Refrigerated crescent roll dough The dough pops when opened.
Optional Ingredients
- 2 tablespoons Melted butter For brushing before baking.
- 1 tablespoon Sesame or poppy seeds Optional for sprinkling.
- 1 slice Cheese Optional; try cheddar or pepper jack.
- 1 slice Bacon Optional; can wrap around the hot dogs.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Unroll the crescent dough and separate it into triangles.
- Slice each triangle into smaller strips if you want mini bites.
- Wrap each hot dog or sausage with a piece of dough, covering most of the hot dog and tucking the ends underneath.
- Place the wrapped hot dogs on a baking sheet.
- If desired, brush with melted butter before baking.
Baking
- Bake for about 12-15 minutes or until golden and puffed.
- Let cool for 2 minutes before serving.
